Tailgate Chili Recipe

Ingredients:

2 lbs ground beef chuck
1 lb bulk Italian sausage
3 (15 oz) cans chili beans, drained
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with liquid
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 ribs of celery, 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 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp sugar
1 (10.5 oz) bag corn chips such as Fritos
1 (8 oz) package shredded cheddar cheese

Directions:

1. 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.

2. Add chili beans, spicy chili beans, diced tomatoes and tomato paste. Add 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.

3. 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.

4. To serve, ladle into bowls and top with corn chips and shredded Cheddar cheese.

Makes: 12 Servings