Gut Buster Chili Recipe

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Gut Buster Chili

Heather Law

By
@Heather060302

Wonderful on a cold winter night or at your next tailgate party!


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Rating:

Serves:

12

Prep:

30 Min

Cook:

2 Hr

Ingredients

2 lb
ground beef
1 lb
bulk sausage
3
kidney beans, canned drained
2
tomatoes, canned and chopped, with liquid 28 oz
1 can(s)
tomato paste, 6 oz
1 large
onion, chopped
3
stalks celery, chopped
1
green bell pepper, seeded and chopped
1
red bell pepper, seeded and chopped
2
jalapeno peppers, seeded and chopped
3 clove
garlic, chopped fine
3 slice
bacon, cooked drained and crumbeled (save the fat)
1 c
beer
1/4 c
chili powder
1 Tbsp
worcestershire sauce
1 Tbsp
dried oregano
2 tsp
ground cumin
2 tsp
tabasco
1 tsp
dried basil
1 tsp
salt
1 tsp
ground black pepper
1 tsp
cayenne pepper
1 tsp
paprika
1 tsp
white sugar
shredded cheddar cheese

Directions Step-By-Step

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
Heat a skillit and cook the bacon until crispy, drain off grease and set aside.cook the onion, celery, peppers and garlic in the bacon drippings until soft. When bacon is cool crumble
3
Pour in the beans, diced tomatoes and tomato paste, crumbled bacon, bouillon, and beer. Add the cooked onion, celery, peppers and garlic. Season with chili powder, Worcestershire sauce, 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.
4
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.
5
serve with shredded Cheddar cheese or even over corn chips with a blob of sour cream! Enjoy

About this Recipe

Course/Dish: Chili