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Chili Recipe

   
 

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     Chili

Category   Entrees - Maindishes
Sub Category   None
Servings   12
Preptime   45

Ingredients
2 lbs ground chuck
1 lb Italian sausage
2 cans chili beans, drained
1 can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with juice (seasoned with garlic, basil,oregano)
1 can tomato paste
1 lg onion, chopped
3 stocks celery chopped
1 green pepper and 1 red pepper chopped
 
1 tsp basil, salt, pepper, cayenne, paprika, sugar
2 green chili peppers chopped
1 Tbls bacon bits
4 cubes beef bouillon
1/2 C beer
1/2 C chili powder
1 Tbls worcestershire sauce
1 Tbls minced garlic, dried oregano
2 tsp ground cumin, hot sauce

Instructions
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. Best to cook on low all day, refrigerate and serve the following day.
Serving Suggestions
Serve with cheese and sour cream, great with Fritos


Originally Submitted
12/30/2009





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