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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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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