By Request - Robert's Chili

For Robert it’s meat, root, peppers, beans, tomatoes, seasoning. Measurements are unknown.

Meat:
Usually a pound of ground beef and a pound of sausage. Sometimes just the cheapest available because meat can be so expensive. This last time he used pork boneless rib but it turned into a pulled-pork. One of his favorite things to do is cutting up all-beef hotdogs into little cubes, then browning them. (He keep most of the grease in the Chili)

Root:
White Onion, Garlic cloves, Leaks. Just brown these up with some olive oil. Sometimes throws in a little sage seasoning while browning.

Peppers:
Your choice. Poblanos are popular right now. Fresh jalapeños are good. Stay away from Habaneros unless you want some extra kick.

Beans:
Dark Kidney Bean, Light Kidney Bean, Black Bean. Garbanzo beans are also an option.

Tomatoes:
Tomato paste is a must for the thickness and taste. Mix with a combination of tomato soup, tomato juice, tomato sauce, puree, even ketchup. He always has diced tomatoes at my request.

Seasoning:
Chili Powder
Cumin
Paprika
Beef Bouillon Cubes (This is important) Or Ramen Seasoning

Additional Seasoning Options:
Cayenne Pepper
Brown Sugar
Molasses
Sweet Baby Rays
Worcester sauce
Horseradish
Wasabi
Rice Vinegar
Onion powder
Garlic salt
Celery salt