The Chili Recipe

2      Reviews by:    Jason Bourne   Cuisine:   Northeastern Category:   Soup The Chili Recipe is the best, using ground chuck, Italian sausage, chili beans, diced tomatoes, tomato paste, onion, celery, bell pepper, chile peppers, chili powder and other great ingredients to create this delicious chili recipe. 8818

INGREDIENTS

• 2 lbs. ground beef chuck
• 1 lb. bulk Italian sausage or links, casings removed
• 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
• 3 stalks celery, chopped
• 1 green bell pepper, seeded and chopped
• 1 (4 ounce) can green chiles, diced
• 4 cubes beef bouillon
• 1/4 cup chili powder
• 1 Tbl. each Worcestershire sauce, minced garlic, dried oregano
• 2 tsp. each ground cumin and hot pepper sauce
• 1 tsp. each dried basil, salt, ground black pepper
• 1 tsp. each paprika, cayenne pepper, white sugar
• 3 cups water

DIRECTIONS

• (Note: makes 12 servings. Freezes very well.) Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pot and cook, stirring occasionally, until evenly browned. Drain off excess grease.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, bell pepper, chile peppers and bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Add water and stir well. Add more water as chili simmers if needed.
• 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.
• To serve, ladle into bowls and enjoy. Great with saltine crackers or corn chips and shredded Cheddar cheese.