Tailgate Chili
1h 30m; 12 servings
Ingredients
- 2lbs Ground Beef
- 1lb Italian Sausage
- 3 (15oz) cans chili beans, drained
- 1 (15oz) can chili beans in spicy sauce
- 2 (28oz) cans diced tomatoes with juice
- 3 (15oz) cans chili beans, drained
- 1 (15oz) can chili beans in spicy sauce
- 1 (6oz) 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
- 1 tablespoon bacon bits
- 4 cups beef broth
- 1/2 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons Tabasco sauce
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
Directions
- Heat a large stock pot or dutch oven over medium-high heat. Crumble the ground beef 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.
Top this beauty with corn chips and cheddar cheese for the full-press effect!
Photo and recipe credit: mightypurdue22, allrecipes.com
