This is a giant pot of chili! You really can’t mess this up, if you are missing a few spices, that’s fine. If you don’t drink beer, don’t go buy a 6 pack just for this recipe, skip it! Like things spicy? Add in some Tobasco or Sriracha. I don’t think I ever make it exactly the same way and usually just do a few shakes of this and that without really measuring. If you are cooking for 1-2 people, split the recipe in half and you’ll still have plenty for several servings each.
Ingredients
- 2 Pounds Lean Ground Beef
- 1 Pound Italian Sausage
- 3 cans Chili Beans (drained)
- 1 can Chili Beans, Spicy Sauce
- 2 28 ounce Diced Tomatoes, Fire Roasted (undrained)
- 1 6 ounce Tomato Paste
- 1 large Onion
- 1 medium Bell Pepper (chopped or diced (we use green) )
- 1 tbsp Crushed Red Pepper
- 4 tsp Beef Bouillon (dry, not broth)
- 1/4 cup Chili Powder
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp garlic (minced)
- 1 Tbsp Cumin
- 1 tsp Basil
- 1 tsp Salt and Pepper (1 tsp of each)
- 1 tsp Cayenne pepper
- 1 tsp Paprika
- 1 tsp White Sugar
Instructions
- In a large pot brown beef and sausage over medium heat. Drain excess grease and return to pot.
- Add all remaining ingredients to pot.
- Stir and bring to a simmer. Lower heat, cover and let cook for at least 2 hours. The longer you cook, the better the flavor.
Notes
Serve with tortilla chips, fritos, or saltine crackers. Top with a dollop of sour cream/greek yogurt, and shredded cheddar cheese if desired. You'll want to make sure this cools completely before you move into a microwave safe, airtight container and storing in your freezer. Let thaw in your fridge overnight before reheating.
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You’ll want to make sure this cools completely before you move into a microwave safe, airtight container and storing in your freezer. Let thaw in your fridge overnight before reheating.
