This chili is my family's favorite and it's one of my favorite things to make the moment it gets cool in Texas....having said that I made this a few weeks ago and I'm glad I did because it's going to be in the 80's again this week....and it's NOVEMBER. Anyway, this makes enough to feed a small army, so feel free to half it or my suggestion is to freeze in batches to enjoy on a busy night. I highly encourage you to pair my yummy honey cornbread with this as they go magically together! I hope you'll treat your next football watch party, cold fall evening family gathering, or any other chili lover to this recipe.
Oh, and Happy Fall Y'all!!!!
2 pounds of ground beef
1 pound spicy ground italian sausage
2 cans of beans in spicy sauce
1 can of chili beans (pinto or kidney)
1 28 oz can of diced tomatoes or crushed tomatoes
1 6 oz. can of tomato paste
1 large onion chopped
4 cloves of garlic chopped
3 stalks of celery chopped into 1 inch pieces
½ green bell pepper chopped into 1 inch pieces
1 red pepper chopped into 1 inch pieces
2 chipotle peppers in adobo sauce minced
½ to 1 jalapeno finely diced
1 4.5 oz can of diced green chiles
1 3 oz package of bacon pieces
4 teaspoons of better than beef bouillon
½ cup of beer (pick a lighter beer like blue moon or corona)
¼ cup chili powder
1 Tbsp Worcestershire sauce
2 tsp granulated garlic
1 Tbsp dried oregano
2 tsp ground cumin
1 tsp dried basil
3 tsp salt
2 tsp fresh cracked pepper
1 tsp cayenne pepper
2 tsp smoked paprika
1 tsp sugar
2 tsp frank’s red hot
In a large dutch oven or large pot, brown the beef and sausage, breaking it up into pieces. Cook until the meats are evenly cooked through.
Add the onions and garlic and cook for 2 minutes.
Add the rest of the ingredients, bring the chili to a boil, then lower the heat to a simmer, cover and cook for 2 hours, stir every 20 minutes so the chili doesn’t stick to the bottom of the pot.
Taste for seasoning and enjoy with sliced green onions, freshly grated cheddar cheese, freshly sliced jalapenos and sour cream if desired.