Hearty Tailgate Chili

This is one of Adam’s staples that he has tweaked from other recipes, it a is hearty chili sure to please the entire family.

1 pound ground beef

1 pound stew beef (quartered)

1/2 pound bacon, sliced to 2” strips

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

1 (28 ounce) can diced tomatoes with juice

1 (28 ounce) can whole peeled tomato

1 (6 ounce) can of tomato paste

1 chopped onion (yellow)

2 stalks celery, chopped

2 various bell peppers seeded and diced

2 chili peppers, seeded, diced

4 cubes beef bullion

1/2 cup beer (Killians Irish Red for some real flavor)

1/4 cup chili powder

1 tablespoon minced garlic,

1 tablespoon dried oregano

2 teaspoons ground cummin

2 teaspoons hot sauce

1 teaspoon salt

1 table spoon Worcestirshire sauce

1 teaspoon dried basil

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

Bag of corn chips or large loaf of bread

1 pound bag of shredded cheese

Step 1

Cook the meats on a skillet or medium pot over medium-high heat until browned; drain excess greast. Cook the bacon in the oven, or on a skillet separately.

Step 2

Pour in beans tomatoes, tomato paste; add the celery, peppers, onion, bacon, bouillon and beer. Season the mixture with the garlic, oregano, cumin, Worcestershire sauce, hot sauce, basil, chili powder, salt, pepper, cayenne, sugar an paprika. Stir in and cover. Let simmer at low heat for no less than 2 hours

Step 3

Taste occasionally, note that the longer it cooks the more flavor will be enhanced. Remove from heat and serve in a bowls with cheese and chips or bread.