Thursday, September 17, 2009


2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) 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
4 cubes beef bouillon
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 1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 (10.5 ounce) bag corn chips
1 (8 ounce) package shredded

Heat a large stock pot over medium high heat. Crumble the ground beef and sausage into the hot pan and cook evenly browned. Drain off fat.
Pour the chili beans, spicy chili beans, diced tomatoes and tomato paste, add the celery, onions, green and red bell peppers, chili peppers, and bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne and paprika stir to blend, then cover and simmer over low heat at least two hours, stirring occasionally.
After 2 hours taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers (better the next day) the better it will taste. Remove from heat and serve with chips and cheese.

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