Aug 23, 2013 12:57:33 GMT -6
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
2 green chili peppers, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup 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
*Tabasco and Human Head optional
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, chili peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, 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 chili powder, add Tabasco, and human head if necessary. Remove from heat and serve, or refrigerate, and serve the next day.
--
Cindie's Notes:
I haven't made this recipe, but living in Texas, and having tasted many types of chili, I can say that the ingredients are telling me this one has a decent kick to it. And for added kick, and I mean a lot of added kick, keep the seeds in the peppers! Just use caution with how much extra kick you're giving it because you don't want to make a big pot of chili that's way too spicy to eat!
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
2 green chili peppers, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup 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
*Tabasco and Human Head optional
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, chili peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, 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 chili powder, add Tabasco, and human head if necessary. Remove from heat and serve, or refrigerate, and serve the next day.
--
Cindie's Notes:
I haven't made this recipe, but living in Texas, and having tasted many types of chili, I can say that the ingredients are telling me this one has a decent kick to it. And for added kick, and I mean a lot of added kick, keep the seeds in the peppers! Just use caution with how much extra kick you're giving it because you don't want to make a big pot of chili that's way too spicy to eat!
