I have made a lot of good (and not so good) chili's. I decided this year to combine some of my favorites and see what happened. So what happened? A chili so good it will make you want to slap your granny...not once...but twice!
What you need
Ingredients (6-8 servings)
1.5 pounds ground beef chuck
2 Spicy Italian sausages
1 (15 ounce) cans chili beans, drained
2 (15 ounce) can chili beans in spicy sauce (1 drained)
2 (28 ounce) cans Whole tomatoes (Drain the juice from one)
- Pour in bowl and squish/tear with hands)
1 (6 ounce) can tomato paste
2 large yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno peppers, seeded and chopped
4 pieces of bacon (reserve drippings)
3 cubes beef bouillon
1/2 cup beer
1/4 C Chili Powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
1 Tablespoon ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon dried coriander
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon white sugar
To Serve with
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package Cheddar cheese
Directions
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.
2. Cook Bacon and crumble
3. Saute onion, green pepper, jalapeno, garlic in the bacon drippings until tender
4. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green bell pepper, Chile peppers, bacon bits, bouillon, and beer.
5. Add all seasoning
6. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
7. 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.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese
