2 pounds ground beef
1 pound Italian sausage (mild or medium)
2 (15 ounce) cans red kidney beans, drained (or not drained)
1 (15 ounce) can white kidney beans (or red...or leave it out)
1 (15 ounce) can black beans
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 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped (optional)
1 tablespoon bacon bits (optional)
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tbsp ground cumin
2 tbsp hot pepper sauce (optional)
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper (adjust to taste)
1 tsp paprika
1 tsp white sugar
Crumble and cook the ground beef and sausage until evenly browned. Drain off excess grease. Do it in batches using a large frying pan. As each batch is done, toss it into a large stock pot.
While the meat is being browned, dice up the vegetables. A small dice unless you like big chunks of vegetable in your chili. Dump the vegetables into the stock pot.
Pour in the kidney beans, black beans, diced tomatoes and tomato paste. You can use canned whole tomatoes but crush them as you add them. I've seen some chili recipes puree some of the kidney beans (to thicken it?). Do whatever you like!
Add the beer and drink the rest of the bottle or can.
Add everything else. Stir well to get blend, then cover and simmer the whole thing over low heat for at least 2 hours, stirring occasionally.
After the 2 hours, 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 it however you like your chili...with corn chips...topped with sour cream and cheddar cheese...garlic bread for dunking.