🥘 Ingredients

• 2 lbs. Ground beef chuck
• 1 lbs. Italian sausage
• 1 (15 oz) Can of Black beans
• 2 (15oz each) Cans Chili beans in
• 1 (15 oz) Cans of chili beans in spicy sauce
• 2 (28oz each) Cans of diced tomatoes with garlic or combination juic
• 1(6oz) Can of tomato paste
• 1 Large Yellow onion chopped
• 3 stalks Celery chopped
• 1 Green Bell Pepper
• 1 Red Bell Pepper
• 2 Green Chile Peppers, seeded and chopped
• ¼ c bacon bits (add more if to your liking)
• 4 cubes Beef Bouillon
• ¼ c Chili powder
• 1 Tbsp Worcestershire sauce
• 1 Tbsp Minced Garlic
• 1 Tbsp Dried Orgegano
• 2 tsp Ground cumin
• 2 tsp Hot pepper sauce (e.g. Tabasco)
• 1 tsp Salt
• 1 tsp Ground Black Pepper
• 1 tsp Cayenne Pepper (optional)
• 1 tsp Paprika
• 1 tsp White sugar

📝 Instructions

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan,
2. and cook until evenly browned. Drain off excess grease.
3. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green
4. and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder,
5. Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika,
6. and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring
7. occasionally.
8. After 2 hours, taste, and adjust salt, pepper, and chili powder if
9. necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or
10. refrigerate, and serve the next day. To serve, ladle into bowls, and top with corn chips and shredded
11. Cheddar cheese.
12. Before serving, I would thicken the sauce with Colby Jack shredded cheese. would use a full bag (16 oz)