Big Batch Chili

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Ingredients:

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1 lb bulk Our Own Italian sausage (we prefer hot)+ Add to Shopping List

2 lb lean ground beef+ Add to Shopping List

3 can kidney beans, (15 oz.)drained+ Add to Shopping List

1 can spicy chili beans, (15 oz.)+ Add to Shopping List

2 cans diced tomatoes with juice, (28 oz.)+ Add to Shopping List

1 can tomato paste, (6 oz.)+ Add to Shopping List

1 large yellow onion, chopped+ Add to Shopping List

3 stalks celery, chopped+ Add to Shopping List

1 green bell pepper, seeded and chopped+ Add to Shopping List

1 red bell pepper, seeded and chopped+ Add to Shopping List

2 Serrano chilies, seeded and chopped+ Add to Shopping List

4 cubes beef bouillon+ Add to Shopping List

1/2 cup beer+ Add to Shopping List

1/4 cup chili powder+ Add to Shopping List

1 tablespoon Worcestershire sauce+ Add to Shopping List

1 tablespoon minced garlic+ Add to Shopping List

1 tablespoon dried oregano+ Add to Shopping List

2 teaspoons ground cumin+ Add to Shopping List

2 tablespoons hot pepper sauce (Frank's Red Hot)+ Add to Shopping List

1 teaspoon dried basil+ Add to Shopping List

1 teaspoon salt+ Add to Shopping List

1 teaspoon ground black pepper+ Add to Shopping List

1 teaspoon cayenne pepper+ Add to Shopping List

1 teaspoon paprika+ Add to Shopping List

1 teaspoon sugar+ Add to Shopping List

Corn chips, such as Fritos® for topping+ Add to Shopping List

Shredded Cheddar cheese, for topping+ Add to Shopping List

Directions:

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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Rate this Recipe

Ingredients:

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

Directions:

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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