The Only Chili Recipe

prep time:: 1 hr
total time:: 3 hr

Makes 10 servings

I almost always make this the night before and reheat the next day to let the flavors blend. If I’m serving it same day I make it in the morning and let it sit in the slow cooker for at least 6 hours.

ingredients

2 pounds ground beef chuck
1 pound bulk Italian hot sausage
4 (15 ounce) cans dark kidney beans, drained
2 (28 ounce) cans crushed tomatoes
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 strips bacon
4 cubes beef bouillon
6 ounces beer
1/4 cup chili powder
2 tablespoon Worcestershire sauce
2 cloves minced garlic
1 1/2 tablespoon dried oregano
1 tablespoon ground cumin
1 tablespoon hot pepper sauce
2 teaspoon dried basil
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar

directions

1
Crisp bacon in the oven or a skillet, crumble and set aside.
2
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.
3
Pour in the kidney beans, crushed 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, until vegetables are tender.
4
After 2 hours, taste, and adjust salt, pepper, and other seasonings, as necessary.
5
Garnish with sour cream, shredded cheese, chopped onions, tortilla or frito cheeps or avocado slices.