Chili

By á-10462

Ingredients

• 2 poundsground beef chuck
• 1 poundbulk Italian sausage
• 3 (15 ounce) canschili beans, drained
• 1 (15 ounce) canchili beans in spicy sauce
• 2 (28 ounce) cansdiced tomatoes with juice
• 1 (6 ounce) cantomato paste
• 1 largeyellow onion, chopped
• 3 stalkscelery, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chile peppers, seeded and chopped
• 1 tablespoonbacon bits
• 4 cubesbeef bouillon
• 1/2 cupbeer
• 1/4 cupchili powder
• 1 tablespoonWorcestershire sauce
• 1 tablespoonminced garlic
• 1 tablespoondried oregano
• 2 teaspoonsground cumin
• 2 teaspoonshot pepper sauce (e.g. Tabasco™)
• 1 teaspoondried basil
• 1 teaspoonsalt
• 1 teaspoonground black pepper
• 1 teaspooncayenne pepper
• 1 teaspoonpaprika
• 1 teaspoonwhite sugar
• 1 (10.5 ounce) corn chips such as Fritos®
• 1 (8 ounce) packageshredded Cheddar cheese

Preparation

Step 1

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.