Servings: 12
Ground beef chuck
2 lbs.
Bulk Italian sausage
1 lb.
Chili beans
3 (15 oz.) cans, drained
Chili beans in spicy sauce
1 (15 oz.) can
Diced tomatoes with juice
2 (28 oz.) cans
Tomato paste
1 (6 oz.) can
Yellow onion
1, large, chopped
3 stalks, chopped
Green bell pepper
1, seeded, chopped
Red bell pepper
1, seeded, chopped
Green chili peppers
2, seeded, chopped
Bacon bits
1 tbsp.
Beef bouillon
4 cubes
½ cup
Chili powder
¼ cup
Worcestershire sauce
1 tbsp.
1 tbsp., minced
Dried oregano
1 tbsp.
Ground cumin
2 tsp.
Hot pepper sauce
2 tsp.
Dried basil
1 tsp.
1 tsp.
Ground black pepper
1 tsp.
Cayenne pepper
1 tsp.
1 tsp.
White sugar
1 tsp.
Corn chips
1 (10.5 oz.) bag
Cheddar cheese
1 (8 oz.) package, shredded
Braised Mexican Chili
30 m
2 h 0 m
Ready in:
2 h 30 m
  1. Prepare a large stock pot and heat it over a medium-high heat.
  2. Crumble the ground chuck and Italian sausage into the hot pan and keep cooking until evenly browned. Discard the excess grease.
  3. Add the next four ingredients (from chili beans to tomato paste) to the stock pot. The add the next 20 ingredients (from yellow onion to sugar), stir well, cover, and let the dish simmer over a low heat for 2 hours or more, stirring occasionally.
  4. Taste and adjust salt, pepper, and chili powder if needed. The longer the chili is cooked, the better it tastes.
  5. Remove from heat and serve or refrigerate and serve the next day.
  6. Ladle into bowls and top with corn chips and shredded Cheddar cheese.