Boilermaker Tailgate Chili

This recipe was discovered by sister Kathy's husband Rick on allrecipies.com - the ingredient list looks a bit intimidating, but I guarantee this will be the last chili recipe you ever try! 

• 2 pounds ground beef chuck
• 1 pound bulk Italian sausage
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can beans in spicy sauce
• 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 chili peppers, seeded and chopped
• 1 TBS bacon bits
• 4 cubes beef bullion
• ½ cup beer
• ¼ cup chili powder
• 1 TBS Worcestershire sauce
• 1 TBS minced garlic
• 1 TBS dried oregano
• 2 tsp ground cumin
• 2 tsp hot pepper sauce (like Tabasco)
• 1 tsp dried basil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tsp white sugar

Directions

1.  Heat a large stock pot over medium-high heat.  Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned.  Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.  Add the onion, celery, bell peppers, chili peppers, bacon bits, bouillon, and beer.  Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, 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.

Serving Suggestion:  

• Ladle into bowls, and top with corn chips and shredded cheddar cheese.