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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


  1. Heat a large stock pot over medium-high heat. Cook the sausage and ground beef until evenly browned. Drain off any excess grease.
  2. 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.
  3. 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.
  4. 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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