This recipe is awesome and I can’t even tell you why (maybe it’s the sausage + bacon, or the spice mixture, or something). I mean yeah, who doesn’t love chili right? All chili is good (well, most chili is good). Well I’m not sure what it is about this one, but it is amazing. Scott is a total chili snob and even he likes it. A lot (he refuses to ‘love it’ but that’s just him being stubborn, trust).
I will make changes as my mood takes me, for instance this past time I subbed venison stew meat for the ground beef. I’ve used light beer, darker beer, I’ve subbed out chili beans for black beans or kidney beans, I’ve added more veggies or less depending on my mood. Still great!
(adapted from Allrecipes)
2 lb. ground beef chuck
1 lb. bulk Italian sausage
3 (15-oz.) cans chili beans
1 (15 oz.) can chili beans in spicy sauce
2 (28-oz.) cans diced tomatoes with juice
1 (6-oz.) can tomato paste
2 yellow onions, 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
1/4 c. (fried, drained and crumbled) bacon, approx. 6 slices
4 cubes beef bouillon
1/2 c. beer
1/4 c. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
2 tsp. hot pepper sauce (e.g. Tabasco™)
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. paprika
1 tsp. white sugar
1 (10.5-oz.) bag corn chips such as Fritos®
Shredded Cheddar cheese
Any other condiments you like with your chili
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, cheese, sour cream, more Tabasco, etc.