gut buster chili
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Wonderful on a cold winter night or at your next tailgate party!
(1)
yield
12 serving(s)
prep time
30 Min
cook time
2 Hr
Ingredients For gut buster chili
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2 lbground beef
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1 lbbulk sausage
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3kidney beans, canned drained
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2tomatoes, canned and chopped, with liquid 28 oz
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1 cantomato paste, 6 oz
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1 lgonion, chopped
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3stalks celery, chopped
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1green bell pepper, seeded and chopped
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1red bell pepper, seeded and chopped
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2jalapeno peppers, seeded and chopped
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3 clovegarlic, chopped fine
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3 slicebacon, cooked drained and crumbeled (save the fat)
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1 cbeer
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1/4 cchili powder
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1 Tbspworcestershire sauce
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1 Tbspdried oregano
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2 tspground cumin
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2 tsptabasco
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1 tspdried basil
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1 tspsalt
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1 tspground black pepper
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1 tspcayenne pepper
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1 tsppaprika
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1 tspwhite sugar
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shredded cheddar cheese
How To Make gut buster chili
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1Heat 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.
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2Heat 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
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3Pour 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.
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4After 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.
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5serve with shredded Cheddar cheese or even over corn chips with a blob of sour cream! Enjoy
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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