Wednesday, October 20, 2010

Tailgate Chili - By Jeff Holm

If you don't have a good recipe for the Chili cook off try this! We left out the beer. The rest of this post is by Jefferson!

I found this Chili recipe online. I love it. Especially the beer. It has some kick, so if you can't stand the heat get out of the kitchen. Whammy!!!

INGREDIENTS:

2 pounds ground beef chuck

1 pound bulk Italian sausage

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

1/2 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

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

DIRECTIONS:

1.

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.

2.

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.

3.

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.

4.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

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