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Monday, April 5, 2010

Chili


2 lbs ground beef
1 lb ground sausage
4 (15 ounce) cans chili beans
4 cans Rotel tomatoes
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
2 green bell pepper, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 T Worcestershire sauce
1 T minced garlic
1 T dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce (e.g. Tabasco™)
1 tsp dried basil
1 tsp salt
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
sour cream

Cook ground chuck and sausage in a pan with chopped onions and cook until evenly browned. Drain off excess grease. Pour into crock pot. Pour all remaining ingredients in the crock pot all at once. Stir to blend, then cover and simmer on low for at least 4 hours, stirring occasionally. The longer this sits in a crock pot on low THE BETTER! The flavors will blend so well together and knock your socks off! Remove from heat and serve, or refrigerate, and serve the next day. I have also frozen this as a "make ahead" meal and it's super. To serve, ladle into bowls, and top with corn chips, shredded Cheddar cheese and sour cream.

2 comments:

Paula Stiller said...

yummy! lookss like this makes a ton! do you have to use a large crockpot?

Joanna said...

Paula, it does make an entire crock pot full. It's great frozen though, so we make it and freeze other half for another meal later. I do that a lot. Make double and freeze 1/2. My crock pot is average size. I think 4-6 qt maybe? Sorry I don't know for sure.