The ingredients list is quite long on this recipe so you really have to be prepared and dedicated to making it. There is so much that goes into it there is a ton to go around though. It freezes well and you can take it out and reheat it for the same great taste. Check out what they are saying about this recipe over at All Recipes:
“I always prep and cook the chili the night before and then reheat the next day.”
I was always a ground beef chili kind of cook until I tried this recipe. The sausage really gave it a whole new flavor not to mention heartiness.
My husband couldn’t get enough!
Ingredients
2 pounds ground beef chuck
1 pound bulk Johnsonville Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans Hunt’s diced tomatoes with juice
1 (6 ounce) can Hunt’s 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
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup Bud Light- beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco(TM))
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon Domino’s white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded Cheddar cheese
Instructions
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.
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Quick Tip: Use tortilla chips instead of crackers.
Thanks again to All Recipes for this hearty recipe.