Ingredients
The following ingredients have 4 Servings
- 2 pounds ground beef
- 1 pound bulk Italian sausage
- 3 (15-ounce) cans chili beans, (undrained)
- 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 onion, (diced)
- 3 stalks celery, (diced)
- 2 green bell peppers, (ribs and seeds removed, diced)
- 1 red bell pepper, (ribs and seeds removed, diced)
- 1 jalapeno pepper, (ribs and seeds removed, minced)
- 4 slices bacon, (cooked and crumbled)
- 2 tablespoons Better than Bouillon~Beef Flavor
- 1 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic, (minced)
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot sauce
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, (or to taste)
- 1 teaspoon sugar
- 2 cups cheddar cheese, (shredded)
- 2 cups Fritos, (crushed)
- 1 cup red onions, (minced)
Instruction
- For Stovetop:
- In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
- Add chili beans, canned tomatoes, and tomato paste and stir. Then add onion, celery, green and red bell peppers, jalapeno peppers, crumbled bacon, bouillon, and beer. Stir in Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and sugar. Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
- Remove from heat and serve or cool, then refrigerate and serve the next day. To serve, ladle into bowls and top with shredded cheddar cheese, Fritos, and red onions
