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Ben's "house on fire chili"
2 lbs ground beef chuck
1 lb Italian sausage
2 (15 oz) cans black beans (drained)
2 (15 oz) cans chili beans (drained)
2 (28 oz) cans of diced tomatoes w/ juice
1 (6 oz) can of tomato paste
1 large yellow onion, chopped
3 stalks of celery, chopped
1 green bell pepper
1 red bell pepper
2 green chile peppers, seeded and chopped
1 tablespoon crumbled bacon
4 cubes of beef bouillon
1/2 cup beer
2 tablespoons chili powder (or to taste)
1 tablespoon Worcestershire sauce
2 medium cloves of garlic (chopped)
1 tablespoon dried oregano
2 teaspoons dried cumin
2 teaspoons hot sauce (or to taste)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper (or to taste)
1 teaspoon paprika
1 teaspoon sugar
1 bag of corn chips
1 package of shredded cheddar cheese
Directions
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, diced tomatoes and tomato paste. Add the onion, celery, green and red peppers, chile peppers, bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot 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. Remove from heat and serve, or refrigerate, and serve the next day.
To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.
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