29 October

Wicked Chili

This delicious chili recipe is the result of combining different recipes over the years. It’s destined to become a new family favorite!

Ingredients:

  • 1-1/2 lbs. ground beef
  • 1-1/2 lbs. ground pork
  • 1 lb. Italian sausage
  • 1 (15 oz.) can chili beans, drained
  • 1 (15 oz.) can canellini white kidney beans
  • 1 (15 oz.) can red kidney beans
  • 1 (15 oz.) can pinto beans
  • 1 (28 oz.) can diced tomatoes with juice
  • 3 (10 oz.) cans diced tomatoes with chilies
  • 1 (6 oz.) 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 adobe chilies, chopped with sauce
  • 1 Tbsp. bacon bits
  • 4 cubes beef bouillion
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 Tbsp. Worchestershire sauce
  • 1 Tbsp. minced garlic
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried red pepper flakes
  • 2 tsp. ground cumin
  • 2 tsp. hot pepper sauce
  • 1 tsp. dried basil
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 tsp. cayenne pepper
  • 1 tsp. paprika
  • 1 tsp. sugar
  • 1 (8 oz. package) shredded Cheddar Cheese

Steps:

  1. Heat a large pot over medium-high heat. Crumble ground meat and sausage into the pan and brown. Drain off excess fat.
  2. Pour in the beans, diced tomato and tomato paste. Add the onion, celery, green and red peppers, bacon bits, bouillion, 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.
  3. After 2 hours, taste and adjust salt, pepper, and chili powder, if necessary. Simmer longer for better flavor. Remove from heat and serve or refrigerate and serve the day after.

TAGS: Dinner