Best Chili

By

This is one you can reheat and eat all week. The richness of ingredients, taste and consistency are none other.

View complete recipe

  • 12
  • Average
  • 30 mins
  • 120 mins
  • 120 mins
  • Average budget

Ingredients

  • 2 pounds ground beef chicken
  • 1 pound italian sausage
  • 3 cans kidney beans, drained
  • 1 can black beans, drained
  • 2 cans diced tomatoes with juice
  • 1 can tomato paste
  • 1 large onion
  • 3 stalks celery
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 green chili peppers
  • 2 strips bacon
  • 500ml beef stock
  • 1/2 beer
  • 1/2c chili powder
  • 1 tbsp worcestershire
  • 2 tbsp hot pepper sauce
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 tsp cayenne pepper
  • 1 tsp sugar

Preparation

Step 1

heat a large pot and cook the chopped bacon gradually adding the meat until cooked, draining off excess juice.

Step 2

Chop the vegetables and add in the beans, tomatoes, beer and beef stock. Bring to a boil then add all herbs and spices, simmering for at least 2 hours, stirring occasionally.

Step 3

After 2 hours, check taste and adjust salt and pepper and chili powder.

Step 4

Remove from heat and serve, or refrigerate for better emulsification of ingredients - it will taste better! You can also cook for 4 more hours, and then cool.
Serve with jalapeno cornbread, tortilla chips fresh sliced green onions, diced tomatoes and shredded cheese.

View complete recipe

You'll also love

You'll also love