- 1 pound ground beef
- 1/2 pound Italian sausage
- 1 (28 ounce) can diced tomatoes with juice
- 1 small can tomato sauce
- 1 medium white onion, chopped
- 2 stalks celery, chopped
- 1 chopped green bell pepper
- 1-1/2 teaspoons bacon bits
- 2 cubes beef bouillon
- 1 bottle beer (I used seasonal Oktoberfest)
- 2 tablespoons chili powder
- 2 teaspoons Worcestershire sauce
- 2 cloves minced garlic
- 2 teaspoons dried oregano
- 1 tbsp. ground cumin
- 1 teaspoon hot pepper sauce
- 1 tbsp. Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 (8 ounce) package shredded Cheddar cheese
- Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the diced tomatoes and tomato sauce. Add the onion, celery, green bell pepper, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, Italian seasoning, 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.
- To serve, (optional) top with shredded cheddar cheese, raw diced onions, chopped green onions, dollop of sour cream, sliced jalapeños.
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Labels: ground meat