Chili

prep 30 min, cook 3–4 hours
× 8
This is a pretty servicable chili recipe, though nothing particularly special. It produces a thick, hearty chili which is tasty without being overly spicy.

1

  • 2 slice
    bacon
Heat a large stock pot on medium-high heat. Dice the bacon and cook until crispy. (about 5 min)

2

  • 2 lb
    ground beef
  • 1 lb
    italian sausage
Add the meat and cook until crumbled and brown throughout. Drain excess grease. (about 10 min)

3

  • 3 (15 oz) can
    chili beans (drained)
  • 1 (15 oz) can
    kidney beans (drained)
  • 2 (28 oz) can
    diced tomatoes
  • 1 (6 oz) can
    tomato paste
  • 1
    yellow onion (diced)
  • 3 stalks
    celery (diced)
  • 1
    green pepper (diced)
  • 1
    red pepper (diced)
  • 4 cups
    beef stock
  • 1/4 cup
    chili powder
  • 1 tbsp
    Worcestershire sauce
  • 1 tbsp
    garlic (minced)
  • 1 tbsp
    dried oregano
  • 2 tsp
    ground cumin
  • 2 tsp
    Tabasco sauce
  • 1½ tsp
    cayenne pepper
  • 1 tsp
    dried basil
  • 1 tsp
    salt
  • 1 tsp
    black pepper
  • 1 tsp
    paprika
  • 1 tsp
    white sugar
Add all the new ingredients to the pot and stir until blended completely. Simmer over low heat for at least 2–3 hours (preferably more), stirring occasionally.

4

  • 8 oz
    cheddar cheese
  • ~
    corn tortilla chips
Adjust seasonings to taste, and serve with shredded cheese and chips.
MIGHTYPURDUE22,  http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
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