Ron's Garage Chili 
I make this when “the boys” come over to watch a ball game in the garage. This recipe will fill a 5 qt crock pot and feed 4 or 5 hungry guys.

This recipe has a steady heat from a mixture of hot peppers but not too hot. Adjust to your taste.

2 LB hamburg - I use the leanest I can find, but whatever you prefer is best.
2 packages of Perris Hot sausage
2 to 4 country style ribs
1 large sweet onion - Vidalia or yellow.. Slice, chop, dice or however you prefer them.
1 large can crushed tomatoes (Italian)
1 16 oz can red kidney beans (optional)
4 Red bell peppers - you can use any color you would like but the red adds a sweetness that compliments the hot stuff.
6 Jalapeño peppers
5 - 7 hot peppers – variety adds a unique blend of tastes. I use 2 or 3 of something really HOT and 3 or 4 medium hot ones.
garlic powder to taste  (fresh garlic if you prefer)
Chili powder to taste


- Pour just enough of your favorite olive oil to coat the bottom of a large pot.
- Sauté the onions, tomato and bell pepper, and hot peppers stirring as needed until they start to soften. Slice the veggies as you go and drop them in the pot. Do the onions first, then the sweet peppers and last is the hot peppers. This gives the thicker stuff a little more sautéing time than the thinner veggies
-add the beans and crushed tomatoes. Stir!
- In a frying pan cook the hamburg over a medium heat until all the red disappears. Liberally cover the hamburg in garlic powder and chili powder and stir about halfway through the browning process.
- At the same time put the sausage and ribs in the oven (on a rack) in a large baking pan for an hour at 375. I usually turn then after 30 minutes to brown them evenly.
- As soon as the hamburg is browned add to the pot and stir.
- cut the sausage and ribs into bite size pieces and add to the pot.
-  Liberally apply more chili and garlic powder to the pot and stir.
- Once everything is in the pot lower the heat and cover. Cook for an hour more. (More if you are going to serve that day.
- I use a stainless pot so I can put the whole thing in the refrigerator after it cools on the stove for a couple of hours. The following morning (early) I transfer the chili to a crock pot and put it on high for two hours, then to low. This really is the secret. The individual tastes all blends together and the pork softens really well. Enjoy!

Stirring frequently allows you to monitor the texture..


If you experiment and come up with a variation you like please send me the recipe and I will add it here for all to enjoy.