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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
- 2 T real bacon bits
- 4 cubes beef bouillon
- 1/2 of a beer
- 2 T chili powder
- 1 T Worcestershire sauce
- 1 T minced garlic
- 1 T dried oregano
- 2 t ground cumin
- 1 t Tabasco sauce
- 1 t dried basil
- 1 t salt
- 1 t ground black pepper
- 1 t paprika
- 1 t white sugar
- 1 (10.5 ounce) bag corn chips such as Fritos®
- 1 (8 ounce) package shredded Cheddar cheese
Details
Servings 12
Preparation time 30mins
Cooking time 150mins
Adapted from allrecipes.com
Preparation
Step 1
Crumble the ground chuck and sausage into a heated electric skillet and cook until evenly browned. Drain off excess grease.
Pour the chili beans, spicy chili beans, diced tomatoes and tomato paste into a large stockpot. Add the onion, celery, green bell pepper, 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.
NOTE: This can also be made in crockpot. Just brown meat and then throw meat and all other ingredients in the crockpot.
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