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Chili
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| Ingredients | |
| 2 pounds | ground beef chuck |
| 1 pound | bulk Italian sausage |
| 3 (15 ounce) cans | chili beans, drained |
| 1 (15 ounce) can | chili beans in spicy sauce |
| 2 (28 ounce) cans | diced tomatoes with juice |
| 1 (6 ounce) can | tomato paste |
| 1 large | yellow onion, chopped |
| 3 stalks | celery, chopped |
| 1 | green bell pepper, seeded and chopped |
| 1 | red bell pepper, seeded and chopped |
| 2 green chile peppers, seeded and chopped | |
| 1 tablespoon | bacon bits |
| 4 cubes | beef bouillon |
| 1/2 cup | beer |
| 1/4 cup | chili powder |
| 1 tablespoon | Worcestershire sauce |
| 1 tablespoon | minced garlic |
| 1 tablespoon | dried oregano |
| 2 teaspoons | ground cumin |
| 2 teaspoons | hot pepper sauce, (e.g. Tabasco™) |
| 1 teaspoon | dried basil |
| 1 teaspoon | salt |
| 1 teaspoon | ground black pepper |
| 1 teaspoon | cayenne pepper |
| 1 teaspoon | paprika |
| 1 teaspoon | white sugar |
| 1 (10.5 ounce) bag corn chips such as Fritos® | |
| 1 (8 ounce) package | shredded Cheddar cheese |
Directions
Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Recipe uploaded with Shop'NCook for iPhone.
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