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Saturday, September 24, 2011

CHILI




  • Best CHILI Ever

  • 2 pounds ground beef chuck
  • 4 Johnsonville beer brats skin removed
  • 3 (15 ounce) cans chili beans, drained
  • 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
  • 1 tablespoon bacon bits or 4 slices chopped bacon
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon spicy mustard
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)optional
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper optional
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage(brats) into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy mustard, 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 2 hours, stirring occasionally.
  3. 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.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Enjoy!!




                 GO PACKERS!!!