This recipe is modified from our dear friend, Mary Meier's cookbook. It has become a Johnson family favorite and we always make a pot in the Fall for our annual Man From Snowy River viewing.

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INGREDIENTS:

• 1 1/2 medium chopped onions
• 1 green pepper, chopped
• 3 chopped large celery stalks
• Vegetable oil to cover bottom of kettle
• 1 lb. lean ground beef
• 2 lbs. ground italian sausage
• 1 lb. top sirloin, cut into small cubes
• 1 (6 oz.) can tomato paste
• 4 (15 oz.) can tomato sauce
• 2 (15 oz.) can diced tomatoes
• 2 (16 oz.) can stewed tomatoes
• 3 small cloves chopped garlic
• 2.5 oz. chili powder
• 1 to 2 tsp. pepper
• 1 to 2 tsp. oregano
• 1 (7 oz.) can diced green chilies
• 1 (8 oz.) jar medium salsa
• 2 cups of beef broth.
• 1 tsp. salt
• 1 tsp. garlic salt
• 1 c. beer
• 3 c. small red kidney beans, drained
• Also need the following once served into bowls:
• Grated Cheddar
• Diced Green Onions
• Sour Cream

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INSTRUCTIONS:

• ​Saute the onion, bell pepper, garlic and celery in oil until the onion is transparent.
• Add the meats and stir till the lose their pink color (15 to 20 minutes).
• If using an InstantPot, saute like above then add all ingredients including beans and hit "Chili" button. It will take about 30 minutes total. You'll have to use a large InstantPot, as this is a big batch.
• Add the remaining ingredients and simmer for 2 hours, stirring occasionally.
• Add the kidney beans the last 1/2 hour.
• You can add more chili powder if you like it