INGREDIENTS
Servings: 12
Ground beef chuck
2 lb  
Italian sausage
1 lb bulk
Chili beans, drained
3 (15 oz) cans
Chili beans in spicy sauce
1 (15 oz) can
Diced tomatoes with juice
2 (28 oz) cans
Tomato paste
1 (6 oz) can
Large yellow onion, chopped
1
Stalks celery, chopped 
3
Green bell pepper, seeded and chopped  
1
Red bell pepper, seeded and chopped
1
Green chile peppers, seeded and chopped  
2
Bacon bits
1 tbsp.  
Beef bouillon  
4 cubes
Beer
1/2 cup
Chili powder
1/4 cup
Worcestershire sauce
1 tbsp
Minced garlic
1 tbsp
Dried oregano
1 tbsp.
Ground cumin
2 tbsp
Hot pepper sauce (e.g. Tabasco)
2 tsp.
Dried basil
1 tsp.  
Salt
1 tsp.  
Ground black pepper
1 tsp.  
Cayenne pepper
1 tsp.  
Paprika
1 tsp.  
White sugar
1 tsp.  
Corn chips such as Fritos
1 (10.5 oz) bag
Shredded Cheddar cheese
1 (8 oz) package
Boilermaker Tailgate Chili
Prep:
20 m
Cook:
2 h 30 m
Ready in:
2 h 50 m
DIRECTIONS
  1. Heat a large stock pot over medium-high heat. Cook the ground chuck beef and crumbled sausage into the pan, stirring and breaking the beef knots, until evenly browned. Drain off excess grease.
  2. Mix in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, 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, reduce the heat and place the lid on. Simmer over low heat for at least 2 hours, giving a stir from time to time. The longer the chili simmers, the better it will taste.
  3. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, top with corn chips and shredded Cheddar cheese in the serving bowls.
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