Ingredients:
2 pounds ground beef chuck
1 pound bulk Italian sausage
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, in sauce
1 (15 oz) can pinto beans, drained
1 (15 oz) can navy beans, drained
2 (28 oz) cans diced tomatoes with juice (in jalapeños if you like)
2 (6 oz) cans 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
1/2 lb bacon, chopped
4 cubes beef bouillon
1 bottle beer (preferably Guinness)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
4 tablespoon minced garlic
1 tablespoon dried oregano
4 teaspoons ground cumin
1/4 cup hot sauce
1 tablespoon dried basil
1 1/2 teaspoon salt
2 teaspoon ground black pepper
4 tablespoon cayenne pepper
1 tablespoon white sugar
1 (10.5 oz) bag corn chips
1 (16 oz) package shredded Wisconsin Cheddar cheese (Yellow)
1 cup Fresh, Chopped, Green Onions
2 cups Sour Cream
Directions:
Heat a large stock pot over medium-high heat. Crumble the ground chuck, and cook until evenly browned. Drain off excess grease.
In a medium frying pan, crumble the sausage, and cook until evenly browned. Drain off excess grease.
Pour in all the cans of beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 3 1/2 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.
To serve, ladle into bowls (or over rice), and top with the corn chips, Wisconsin Cheddar cheese, a dollop of sour cream, and the green onions.