1 lb. bulk sweet Italian sausage 1 lb. lean ground beef 2 med. onions 1 (28 oz.) can whole tomatoes 1 (15 oz.) can tomato sauce 1 tsp. sugar 2 tsps. homemade chili powder

2 tsps. ground cumin 2 tsps. dried oregano 2 (15 oz.) cans chili beans 1 (15 oz.) can chick peas 3 cloves minced garlic 1 tbsp. olive oil

Heat olive oil in a large skiller. When oil is hot — but not smoking — add one chopped onion and the garlic. Saute until onion is translucent. Add ground beef and Italian sausage. Brown. While meat, onions and garlic are cooking, combine one quartered onion and remaining ingredients in 3.5 or 4 quart slow cooker. When meat is finished browning, drain with a slotted spoon and transfer to slow cooker. Cover and cook on low setting for 7–8 hours. While chili cooks, apply favorite hangover remedies, watch tv and rehydrate. When time is up, you should be cured and the chili is ready to be garnished and served as desired. Serves 8.

2 tbsp. vegetable oil 2 med. onions, coarsely chopped 1 green bell pepper, seeded & chopped 1 red bell pepper, seeded & chopped 2 tbsp. chopped jalapenos 3 cloves garlic, minced 4 lbs. ground meat 4 tbsp. ground red hot chile

3 tbsp. ground mild red chile 1 tbsp. dreid Mexican oregano 1 tsp. ground cumin 2 (12 oz.) beers, preferably Yuengling Porter or Black and Tan (room temperature) 1 (14.5 oz.) can whole tomatoes 3 tsps. brown sugar 3 (15 oz.) cans red kidney beans 1 good luck charm

Heat the oil in a large heavy pot over medium heat. Add the onions, bell peppers, jalapenos and garlic. Cook until the onions are translucent, stirring occasionally. In a large bowl combine the ground meat (this can be any combination of pork, beef, veal, turkey, etc.) with the chiles, oregano and cumin. Add this mixture to the pot, breaking up the lumps with a wooden spoon or fork. Cook, stirring occasionally, until the meat is evenly browned. Add the beer and tomatoes to the pot, bring to a boil, then lower the heat and simmer, uncovered, for 90 minutes. Have a beer. Wave the good luck charm over the pot 14 times each hour from this point on. Stir for 3 minutes, taste, adjust seasonings, and add more beer if desired. Have another beer. Summer for 2.5 hours longer. Add the brown sugar and kidney beans and simmer 30 minutes longer. Wave charm vigorously over pot during final minutes. Serves 8. This recipes is our variation on "Australian Dinkum Chili" in Jane Butel's CHILI MADNESS: A Passionate Cookbook.

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