Malcom Reed’s Christmas Bonafide Chili

• 2lbs Ground Beef
• 1lb Ground Breakfast Sausage
• 2 –10oz Bags Frozen Chopped Onions
• 2 teaspoon Killer Hogs AP Seasoning
• 2 –15oz Cans Tomato Sauce
• 2 –14.5oz Cans Petite Diced Tomatoes
• 1 –10oz can Rotel (diced tomatoes & chilis)
• 2 Heaping Tablespoons Malcom’s Bonafide Chili Seasoning
• 1 Tablespoon Sugar
• 1 Tablespoon Worcestershire Sauce
• 1 –16oz can Mixed Chili Beans

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill
• Cast Iron Skillet

1. Brown beef and sausage in a skillet with onions. Season with AP Seasoning.

2. Once meat is browned, drain fat and return meat and onions to skillet.

3. Add tomatoes, Malcom’s Chili Seasoning, sugar and Worcestershire sauce.

4. Mix and allow to simmer on low for at least 30 minutes.

5. Add chili beans 20-30 minutes before serving and allow them to heat through (adding them too early will make them mushy).