- Ground beef chuck – 2 lb
- Italian sausage – 1 lb bulk
- 3 (15 oz) cans chili beans, drained
- 1 (15 oz) can chili beans in spicy sauce
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion, 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
- Bacon bits – 1 tbsp.
- 4 cubes of beef bouillon
- Beer – 1/2 cup
- Chili powder – 1/4 cup
- Worcestershire sauce – 1 tbsp.
- 1 tbsp. minced garlic
- Dried oregano – 1 tbsp.
- Ground cumin – 2 tbsp
- Hot pepper sauce (e.g. Tabasco) – 2 tsp.
- Dried basil – 1 tsp.
- Salt – 1 tsp.
- Ground black pepper – 1 tsp.
- Cayenne pepper – 1 tsp.
- Paprika – 1 tsp.
- White sugar – 1 tsp.
- 1 (10.5 oz) bag corn chips such as Fritos
- 1 (8 oz) package shredded Cheddar cheese
- Heat a large stock pot over medium-high heat. Cook the ground chuck beef and crumbled sausage into the pan, stirring and breaking the beef knots, until evenly browned. Drain off excess grease.
- Mix in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili 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, reduce the heat and place the lid on. Simmer over low heat for at least 2 hours, giving a stir from time to time. The longer the chili simmers, the better it will taste.
- Remove from heat and serve, or refrigerate, and serve the next day.
- To serve, top with corn chips and shredded Cheddar cheese in the serving bowls.
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