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Hearty Tailgate Chili

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
12 servings
Dinner
Hearty Tailgate Chili
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
  • 3 stalks celery, chopped
  • 1 large yellow onion, 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, or more to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (such as Tabasco®)
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 1 (10.5 ounce) bag corn chips (such as Fritos®)
  • 1 (8 ounce) package shredded Cheddar cheese
Instructions
1
Collect all necessary components for the dish.
2
Heat a substantial cooking vessel over an elevated heat setting. Fragment ground beef and sausage into the scorching hot pan. Cook, stirring constantly, until meat is uniformly browned. Discard any redundant fat.
3
Introduce canned chili beans, spicy varieties of chili beans, crushed tomatoes, and concentrated tomato paste. Add chopped celery, onion, bell peppers, chile peppers, crispy bacon bits, broth, beer, 1/4 cup of chili powder, minced garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Combine the ingredients thoroughly, then cover and simmer over a low heat setting for at least 2 hours, stirring occasionally.
4
Assess the flavor and adjust with additional salt, pepper, or chili powder if required. The longer the dish simmers, the more refined it will become. Remove from heat and serve, or cool, refrigerate, and reheat the next day.
5
To present, pour hot chili into bowls and top with crunchy corn chips and melted Cheddar cheese.