Makes 16 -24 servings
1 pound bulk Italian sausage
2 pounds ground beef chuck
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos
1 (8 ounce) package shredded Cheddar cheese
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 teaspoons hot pepper sauce (e.g. Tabasco)
1 teaspoon dried basil
Place al large stock pot over medium-high heat. Separate the ground chuck and sausage into the pan, and cook until browned. Strain off excess oil.
Add in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Then the celery, onion, green and red bell peppers, bacon bits, chile peppers, bouillon, and beer. Season with chili powder, garlic, oregano, cumin, Worcestershire sauce, cayenne, paprika, sugar hot pepper sauce, basil, salt, and pepper. Stir then cover and simmer over low heat for the next 2 hours whilw occasionally stirring.
After 2 hours, taste, and add salt, pepper, and chili powder to desired level. The longer it simmers, the better it tastes.
To serve topped with corn chips and shredded Cheddar or Jack cheese.