Christian’s World-Famous Chili
Ingredients
- 1 lbs ground beef
- 1/2 lbs bulk Italian sausage
- 1 15 ounce cans chili beans, drained – you can also use plain Pinto beans
- 1 15 ounce can chili beans, in spicy sauce
- 1 28 ounce cans diced tomatoes with juice
- 3 ounce of tomato paste
- 1/2 large yellow onion, chopped
- 3 stalks celery, chopped
- 1/2 green bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 4 ounce chopped green chilis
- 1 slices of bacon, chopped
- 2 beef bouillon cubes
- 1/4 cup beer
- 2 tablespoon chili powder
- 1/2 tablespoon Worcestershire sauce
- 1 /2 tablespoon minced garlic
- 1 /2 tablespoon dried oregano
- 1 teaspoons ground cumin
- 1 teaspoons hot pepper sauce
- 1 /2 teaspoon dried basil
- 1 /2 teaspoon salt
- 1 /2 teaspoon ground black pepper
- 1 /2 teaspoon cayenne pepper
- 1 /2 teaspoon paprika
- 1/2 teaspoon white sugar
- 1 bag corn chips such as Fritos
- 1 8 ounce package shredded cheddar cheese
- 1 bunch of scallions
Instructions
- Heat a large stock pot over medium-high heat. Crumble the ground beef, sausage, and bacon into the hot pan, and cook until evenly browned. Drain off excess fat.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, green chilis, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, 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 1 hour, stirring occasionally.
- After 1 hour, 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, scallions, shredded cheddar cheese or anything else you’d like.
This is my go-to chili for game days and cold weekends. It gets even better the next day and freezes beautifully. I almost always serve it with Fritos and extra cheddar.