|Categories:||Beef Soups, Quick & Easy, Chili|
|2 lb||ground chuck|
|1 lb||bulk italian sausage, casings removed|
|1 large||yellow onion, chopped|
|3||celery ribs, chopped|
|1||green bell pepper, chopped|
|1||red bell pepper, chopped|
|3 can(s)||spicy chili beans (15 oz. cans)|
|2 can(s)||diced tomatoes (28 oz. cans)|
|1 can(s)||tomato paste (6 oz. can)|
|2||chile peppers, seeded and chopped|
|1 Tbsp||bacon bits|
|4||beef bouillon, cubes|
|1/4 c||chili powder|
|1 Tbsp||worcestershire sauce|
|1 Tbsp||minced garlic|
|1 Tbsp||oregano, dried|
|2 tsp||ground cumin|
|2 tsp||tabasco sauce|
|1 tsp||basil, dried|
|1 tsp||black pepper|
|1 tsp||ground cayenne pepper|
|1 tsp||granulated sugar|
Pinched by jab121548, and 42 more.
- Grocery List
DirectionsHeat a large stock pot over medium-high heat. Crumble ground chuck and sausage into hot pan; add onion, celery and bell pepper and cook until beef is evenly browned and aromatics are softened. Drain any excess grease.
Pour in remaining ingredients stirring to blend well. 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 this simmers, the better it will taste. Remove from heat and serve or refrigerate and serve the next day.If you wish, crush corn chips and shredded cheddar cheese over each serving!
The ingredient list is long but it takes no time to pull this together and you end up with a fabulous (and huge) pot of delicious chili!! ENJOY!