Cold-Day Chili

I have to admit that I was intimidated by the endless list of ingredients in this recipe. But before this recipe, I didn’t even like chili. Now it’s one of my favorite falltime meals!

ingredients

1 lb ground sirloin
1 lb ground turkey
1 lb bulk Italian sausage
2 (15.5-oz) cans light red kidney beans, drained
2 (28-oz) cans tomatoes with juice (diced or whole)
1 (6-oz) can tomato paste
1 large yellow onion
3 stalks celery
1 green bell pepper, seeded
1 red bell pepper, seeded
2 jalapeno peppers, seeded and chopped
3 tbsp crumbled bacon
4 cubes beef bouillon
1 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
sour cream and cheddar for topping

directions

1
In a large skillet, brown the ground sirloin, turkey, and Italian sausage together. Drain.
2
Pour meat into 5-qt slow cooker.
3
Cut veggies (green pepper, red pepper, celery, canned tomatoes, and onion) into chunks and puree them smooth with a food processor (in batches, if necessary). Add to slow cooker.
4
Add beans.
5
Add beer and tomato paste.
6
Add the bacon, bouillon, and spices.
7
Add the diced jalapeno peppers.
8
Mix well and cook in slow cooker on high for 3 hours, stirring occasionally.
9
Either continue to simmer on low or serve.