2 lb ground beef chuck
1 lb bulk Italian sausage
15 oz chili beans, (3 cans), drained
15 oz chili beans in spicy sauce, (1 can)
28 oz diced tomatoes with juice, (2 cans)
6 oz tomato paste, (1 can)
1 yellow onion, large, chopped
3 celery stalks, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tbsp bacon bits
4 beef bouillon cubes
½ cup beer
¼ cup chili powder
1 tbsp Worcestershire sauce
1 tbsp garlic, minced
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
10½ corn chips, (1 bag), such as Fritos®
8 oz cheddar cheese, (1 package), shredded
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 and shredded Cheddar cheese.
Sugar: 6g
:
Calcium: 221mg
Calories: 495kcal
Carbohydrates: 17g
Cholesterol: 103mg
Fat: 35g
Fiber: 5g
Iron: 5mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 3g
Potassium: 849mg
Protein: 27g
Saturated Fat: 15g
Sodium: 1192mg
Trans Fat: 1g
Vitamin A: 2378IU
Vitamin C: 29mg
