2 lb Italian Sausage
2 lb Beef Chuck, 1” cubes
2 lb Lean Pork, 1” cubes
4 med Onions, chopped
4 cloves Garlic, minced
2 28 oz. cans Tomatoes
½ cup Masa flour
2 12 oz. Cans Mexican Beer
6 tbls Chili Powder
2 tbls Paprika
2 tsp Dry Oregano
2 tsp Ground Cumin
¼ tsp Cayenne Pepper
1 cup Cilantro, fresh, chopped
6 tbls Lemon Juice
2 7 oz. Cans Green Chili Salsa
2 med Jalapeno Peppers, Minced
2 large Bell Pepper, Diced
Remove skins from sausage; chip or crumble and put into a 6 to 8 quart pan. Stirring often, cook over medium-high heat until sausage is well browned, about 15 minutes; lift out meat and set aside. Discard all but about 2 tablespoons of the drippings.
Add beef and pork to pan, a portion at a time and stir often until browned, about 20 minutes; set aside as browned.
Add onions and garlic to pan and cook until limp, about 10 minutes.
Stir in tomatoes (break apart with a spoon) and their liquid, masa flour, beer, chili powder, paprika, oregano, cumin, cayenne, cilantro, lemon juice, salsa, jalapeno, and bell pepper.
Return meats and any juice to pan. Bring to a boil over high heat; reduce heat, cover and simmer until: meats are very tender, about 2 hours. Stir occasionally.
Skim off any fat, then ladle chili into serving bowls. Serve with sliced avocados, sour cream, lime wedges and shredded cheddar cheese.
