2 pounds ground beef (I used leaner beef with 5% fat)
½ pound bacon
2 (15 oz) cans kidney beans, drained or Chili Beans
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion (chopped)
1 red bell pepper (seeded and chopped)
2 cups beef stock (can sub for 1 cup beer and 1 cup beef stock)
3 tablespoons chili powder
1 tablespoon Worcestershire sauce (make sure to find gluten-free if necessary, or leave it out)
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 paprika
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.
In a different pan, cook the bacon until crispy. Crumble and add to stock pot.
Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
Add the beans, diced tomatoes, tomato paste, and beef stock. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. 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 if necessary. The longer the chili simmers, the better it will taste.
Remove from heat and serve, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!