Tailgate Chili
INGREDIENTS
2 lbs ground chuck 1/4 cup chili powder
1 lb bulk Italian sausage 1 tablespoon Worcestershire sauce
3 (15 ounce) cans chili beans, drained 1 tablespoon minced garlic
1 (15 ounce) can chili beans, in spicy sauce 1 tablespoon dried oregano
2 (28 ounce) cans diced tomatoes with juice 2 teaspoons ground cumin
1 (6 ounce) can tomato paste 2 teaspoons hot pepper sauce (Tabasco)
1 large yellow onion, chopped 1 teaspoon dried basil
3 stalks celery, chopped 1 teaspoon salt
1 green bell pepper, seeded and chopped 1 teaspoon ground black pepper
1 red bell pepper, seeded and chopped 1 teaspoon cayenne pepper
2 green chili peppers, seeded and chopped 1 teaspoon paprika
1 tablespoon bacon bits 1 teaspoon white sugar
4 beef bouillon cubes 1 (10 1/2 ounce) bag Fritos corn chips
1/2 cup beer 1 (8 ounce) package cheddar cheese
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 (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10 1/2 ounce) bag Fritos corn chips
1 (8 ounce) package cheddar cheese
DIRECTIONS
· Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
· · Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
· · After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
· · To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
INGREDIENTS
2 lbs ground chuck 1/4 cup chili powder
1 lb bulk Italian sausage 1 tablespoon Worcestershire sauce
3 (15 ounce) cans chili beans, drained 1 tablespoon minced garlic
1 (15 ounce) can chili beans, in spicy sauce 1 tablespoon dried oregano
2 (28 ounce) cans diced tomatoes with juice 2 teaspoons ground cumin
1 (6 ounce) can tomato paste 2 teaspoons hot pepper sauce (Tabasco)
1 large yellow onion, chopped 1 teaspoon dried basil
3 stalks celery, chopped 1 teaspoon salt
1 green bell pepper, seeded and chopped 1 teaspoon ground black pepper
1 red bell pepper, seeded and chopped 1 teaspoon cayenne pepper
2 green chili peppers, seeded and chopped 1 teaspoon paprika
1 tablespoon bacon bits 1 teaspoon white sugar
4 beef bouillon cubes 1 (10 1/2 ounce) bag Fritos corn chips
1/2 cup beer 1 (8 ounce) package cheddar cheese
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 (Tabasco)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10 1/2 ounce) bag Fritos corn chips
1 (8 ounce) package cheddar cheese
DIRECTIONS
· Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
· · Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
· · After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
· · To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
