Gut Buster Chili

Gut Buster Chili Recipe

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Heather Law


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

★★★★★ 1 vote
30 Min
2 Hr


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

How to Make Gut Buster Chili


  • 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.
  • 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
  • 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.
  • 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.
  • 5serve with shredded Cheddar cheese or even over corn chips with a blob of sour cream! Enjoy

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About Gut Buster Chili

Course/Dish: Chili

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