Chili

January 29, 2009 by Scott.

There is a lot of stuff in this thing, but it is well worth it!

Ingredients:
- ~3 pounds meat (ex: 1.22lbs ground turkey, 1.22lbs Hot Turkey sausage, 1.22lbs Hot Pork sausage)
- 3 (15 ounce) cans chili beans, drained
- 1 (15 ounce) can chili beans in spicy sauce
- 3 (14 ounce) cans diced tomatoes (with spices) with juice
- 1 (14 ounce) can petite diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 4 cubes beef bouillon
- 1/2 cup beer (or more up to 1 full bottle)
- 3 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar

- 3 stalks celery, chopped (optional)
- 1 tablespoon bacon bits (optional)

Directions:

1. Heat a large stock pot over medium-high heat. Crumble the meat into the hot pan, and cook until evenly browned. Drain off excess grease.

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, bacon bits, bouillon, and beer.

3. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar.

4. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

5. After 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.

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