Chili Recipe

• Thanks Mark

• 2 pounds of ground chuck

• 1 pound of hot Italian sausage

• 3 15 ounce cans red kidney beans, drained and rinsed

• 2 15 ounce cans chili beans with sauce

• 1 6 ounce can tomato paste

• 2 28 ounce cans diced tomatoes with the juice

• 1 large onion chopped

• 3 stalks of celery chopped

• 1 green bell pepper seeded and chopped

• 1 red bell pepper seeded and chopped

• 1 jalapeno, left whole

• 2 jalapeños seeded and chopped

• 4 slices of bacon fried to a crisp then chopped

• 4 cubes beef bouillon

• 1 bottle/can dark beer Guinness is awesome but I’ve used other kinds

• 1/4 cup chili powder Gebhardt’s is best if you can find it

• 1 TBS Worcestershire sauce

• 1 TBS minced garlic

• 1 TBS dried oregano

• 2 tsp ground cumin

• 2 tsp hot pepper sauce

• 1 tsp dried basil

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp cayenne pepper

• 1 tsp paprika

• 1 tsp white sugar

• 1 TBS chipotle pepper powder

• 2 triangles Abuelita Mexican chocolate

• 1 TBS white vinegar plus a little splash extra

• 2 tsp of fish sauce

1. Crumble Beef and sausage in a large stock pot over medium-High heat. Cook until done. Drain excess grease. Leave a little for flavor.

2. Add all other ingredients to meats and simmer for at least 2 hours.

3. After two hours, taste and add salt/pepper to your liking.