Chili

That's right just Chili.  No fancy adjective included.  You can have tailgate chili, dutch oven chili, Pa's butthole burner chili, or whatever but truth is great chili speaks for itself and needs no other words.  I started perfecting this recipe in my days as a Boy Scout leader and the following is what I currently make today.  Chili has a life of it's own and will most likely change again in the ongoing race to perfection.

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large spanish onion, chopped

3 stalks celery, chopped

1 green pepper, seeded and chopped

1 red pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1lb bacon cooked and chopped

4 cubes beef bouillon

1bottle good dark beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

A few health squirts of hot sauce, I prefer Frank's(maybe 1/4 cup??)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Some people may drain excess grease but I typically leave it in.  I also use turkey sausage so the fat is less than if you use pork.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot 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.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. I always simmer for at least 4 hours sometimes longer if I have time.