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| Football season is almost here and my two sons wanted me to make them chili. I remember having parties in the parking lot of Mississippi State University back in 1975. Go Bulldogs! We had chairs, tables, ice coolers, and the tailgates were all down. So, this isn't southern chili but it's some of the best chili I have made in a long time. There are many of flavors going on in this chili and the combination makes for a mean dish. |
Adapted recipe and photos by Miss Kate's Cookbook
Original Recipe by All Recipes
Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
Directions
Heat 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.
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, 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 2 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and more 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 sour cream and shredded Cheddar cheese. Bon Appetite !
The salad is spinach, purple seedless grapes, and cantaloupe in Kraft's Raspberry Vinaigrette.
Click here for a printable version of this recipe - Miss Kate's Cookbook
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