• 2 pounds ground beef chuck 
  • 1 pound bulk Italian sausage 
  • 3 (15 ounce) can kidney beans 
  • 4 (28 ounce) cans diced tomatoes drained 
  • 1 (6 ounce) can tomato paste 
  • 1 large yellow onion, chopped 
  • 1 green bell pepper, seeded and chopped 
  • 1 red bell pepper, seeded and chopped 
  • 2 green chile peppers, seeded and chopped 
  • 1/4 cup bacon bits 
  • 4 cubes beef bouillon 
  • 1/2 cup beer 
  • 1/4 cup chili powder 
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon minced garlic or powder 
  • 1 tablespoon dried oregano 
  • 2 teaspoons ground cumin 
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™) 
  • 1 teaspoon dried basil 
  • 1 teaspoon ground black pepper 
  • 1 teaspoon cayenne pepper 
  • 1 teaspoon paprika 
  • 1 (8 ounce) package shredded Cheddar cheese

A) Use NO salt and salt free bouillon
B) Swap the sausage for 2lb Ground Prok 


  1. 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.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.
  3. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 
  4. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.
  5. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  6. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
  7. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.  
  8. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. 

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