It's Chili Time

Today is Superbowl Sunday, and we all know what that means. Chili! At least for my family. Chili is our traditional Superbowl food.

Now, everyone says they have a chili recipe to beat all chili recipes, but they will not beat this one. This is THE BEST chili recipe you will ever find, I promise you! don't let the long list of ingredients scare you; it is well worth it.

I am posting the recipe using the "traditional" meat ingredients, but I do make it vegetarian buy substituting meatless sausage crumbles and tempeh for the ground sausage and beef.

Enjoy!

Tailgate Chili (courtsey of Allrecipies.com); serves 12

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 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and
chopped
4 cubes beef bouillon (or vegetable bouillon, if going vegetarian)
1/2 cup beer
/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g.
Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as
Fritos®
1 (8 ounce) package shredded Cheddar
cheese

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.

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. Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.