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Big Batch Chili
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|1 lb bulk Our Own Italian sausage (we prefer hot)|
|2 lb lean ground beef|
|3 can kidney beans, (15 oz.)drained|
|1 can spicy chili beans, (15 oz.)|
|2 cans diced tomatoes with juice, (28 oz.)|
|1 can tomato paste, (6 oz.)|
|1 large yellow onion, chopped|
|3 stalks celery, chopped|
|1 green bell pepper, seeded and chopped|
|1 red bell pepper, seeded and chopped|
|2 Serrano chilies, seeded and chopped|
|4 cubes beef bouillon|
|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 tablespoons hot pepper sauce (Frank's Red Hot)|
|1 teaspoon dried basil|
|1 teaspoon salt|
|1 teaspoon ground black pepper|
|1 teaspoon cayenne pepper|
|1 teaspoon paprika|
|1 teaspoon sugar|
|Corn chips, such as Fritos® for topping|
|Shredded Cheddar cheese, for topping|
- Heat a large stock pot over medium-high heat. Cook the sausage and ground beef until evenly browned. Drain off any excess grease.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chilies, bouillon, and beer.
- Add chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar, stir to combine. Cover and simmer over low heat for 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust seasoning if necessary. Remove from heat and serve, top each serving with corn chips and shredded Cheddar cheese.
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