Saturday Night Chili


1 lb. ground beef or bison
1 lb. hot sausage, cut in small chunks
1-16 oz. can whole tomatoes
2-16 oz. cans pinto beans
1-16 oz. can chili beans
1/4 C. Mansmith’s Barbecue Paste
1 C. water or 12 oz. beer
2 onions, diced
3 stalks celery, diced
1 bell pepper, diced
2 T. chili powder
1 T. Mansmith’s Wild Fire or Dry Fire
salt to taste


Brown ground meat and sausage in a large pot. Add onions, cook ‘til tender. Drain fat. Add rest of ingredients and simmer slowly for 1 hour.

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