Here's a new recipe for chili. The prep time is 30 minutes. It takes 2 hours to cook.
2 pounds ground beef chuck (or whatever ground beef you like)
1 pound bulk Italian sausage
2-3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
1 (28 ounce) can diced tomatoes with juice (you can put in 2 cans if you're a big tomato fan)
1 (6 ounce) can tomato paste
1 large yellow or white onion, chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon real bacon bits
4 cubes beef bouillon
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons Tabasco™
1 teaspoon dried basil
Salt & pepper to taste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar (yes, white sugar)
Then you'll want to top it with:
Fritos (buy a large bag)
Shredded Cheddar ( I like sharp)
And....you MUST have dill pickle slices on it. Aw, come on and at least try the dill slices!
- In large stock pot over medium-high heat, crumble ground chuck & sausage and cook until browned. Drain.
- Mix in chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, bell peppers, chili peppers, bacon bits and bouillon. Season with the next ten ingredients. Stir to blend. Cover and simmer on low heat for at least 2 hours. Stir occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better. Serve or refrigerate for the next day.
- Top with suggested "goodies."