Ingredients: |
Ingredients: 2 lbs. ground beef
1 lb. Italian sausage (half hot/sweet)
1 (15 ounce) can pinto bean
1 (15 ounce) can kidney bean
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green pepper, seeded and chopped
1 red or yellow pepper, seeded and chopped
2 green chili peppers, seeded and chopped
1 tbsp. bacon bits
1 tsp. beef bouillon base, or 4 cubes
1/2 cup of beer
1/4 cup of chili powder
1 tbsp. Worcestershire sauce
1 tbsp. garlic powder
1 tbsp. dried oregano
2 tsp. ground cumin
2 tsp. hot pepper sauce (eg. Tabasco)
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. ancho chili pepper
1 tsp. smoked paprika
1 tsp. white sugar
Optional Toppings:
1 (10.5 ounce) bag corn chips such as Frito's
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) cup of sour cream
1 small bundle of Cilantro, chopped
1 small red onion, chopped
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Directions: |
Directions:1. Heat large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drained off excess grease.
2. Pour in the beans, diced tomatoes and tomato paste. Add the onion, celery and peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worchestershire sauce, garlic powder, oregano, cumin, hot pepper sauce, basil, salt, pepper, ancho chili, smoked 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. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with toppings of your choice. |
This recipe for Rutgers Tailgate Chili is from