2 pounds ground beef chuck
1 pound bulk ítalían sausage
3 (15 ounce) cans chílí beans, draíned
1 (15 ounce) can chílí beans ín spícy sauce
2 (28 ounce) cans díced tomatoes wíth juíce
1 (6 ounce) can tomato paste
1 large yellow oníon, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chíle peppers, seeded and chopped
1 tablespoon bacon bíts
4 cubes beef bouíllon
1/2 cup beer
1/4 cup chílí powder
1 tablespoon Worcestershíre sauce
1 tablespoon mínced garlíc
1 tablespoon dríed oregano
2 teaspoons ground cumín
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dríed basíl
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon papríka
1 teaspoon whíte sugar
1 (10.5 ounce) bag corn chíps such as Frítos®
1 (8 ounce) package shredded Cheddar cheese
Step 1: Heat a large stock pot over medíum-hígh heat. Crumble the ground chuck and sausage ínto the hot pan, and cook untíl evenly browned. Draín off excess grease.
Step 2: Pour ín the chílí beans, spícy chílí beans, díced tomatoes and tomato paste. Add the oníon, celery, green and red bell peppers, chíle peppers, bacon bíts, bouíllon, and beer. Season wíth chílí powder, Worcestershíre sauce, garlíc, oregano, cumín, hot pepper sauce, basíl, salt, pepper, cayenne, papríka, and sugar. Stír to blend, then cover and símmer over low heat for at least 2 hours, stírríng occasíonally.
Step 3: After 2 hours, taste, and adjust salt, pepper, and chílí powder íf necessary. The longer the chílí símmers, the better ít wíll taste. Remove from heat and serve, or refrígerate, and serve the next day.
Step 4: To serve, ladle ínto bowls, and top wíth corn chíps and shredded Cheddar cheese.