Step 1

Heat your oil in a large pot, saute your onions and garlic over medium heat, stirring often for about 2½ minutes If using fresh minced garlic, add in with 30 seconds to go (if using garlic paste add in when you add tomatoes). Remove from the pot and place in a bowl, set aside.

Step 2

Add the ground beef and sausage to the pot and cook over medium-high heat. Cook your meat, stirring often until it is mostly browned. Drain off most of the grease/liquid using a lid to assist you.

Step 3

Add in the beer and the onion-pepper mixture to the beef and simmer for 2 minutes.

Step 4

Add tomatoes and tomato paste. Stir well.

Step 5

Add in the beans, chili powder, salt, pepper, sugar and Worcestershire sauce and stir well.

Step 6

Let the chili come to a bubble, stirring often. Continue cooking on low heat for 20-30 minutes, stirring often.

Step 7

Adjust seasonings to your liking, depending on your taste, you may want to add in 1 tsp ancho chili powder or a TBS of cocoa powder (which I do from time to time for a depth of flavor).

Step 8

Chili gets better with time, so let it rest on the stove covered by a lid for an hour prior to serving if you can (or make a day ahead). Reheat and serve.

Step 9

Serve with bowls of shredded cheddar cheese, sour cream and chopped green onion.