Prep 20 mins
Cook 2 hrs
This is absolutely delicious!! The best chili I have ever had!
- 1 lb ground beef
- 2 (15 ounce) cans chili beans, drained
- 1 (28 ounce) can diced tomatoes with juice
- 2 ounces tomato paste
- 1⁄2 large onion, chopped
- 1 stalk celery, chopped
- 1⁄2 red bell pepper, seeded and chopped
- 1 teaspoon bacon bits
- 1 beef bouillon cube
- 2 tablespoons and 2 teaspoons beer
- 1 tablespoon and 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 3⁄4 teaspoon ground cumin
- 3⁄4 teaspoon hot pepper sauce (Frank's)
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon white sugar
- 1 (10 1/2 ounce) bag corn chips (Fritos)
- 1 (8 ounce) package shredded cheddar cheese
- Heat a large stock pot over medium-high heat. Crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease.
- Pour in the chili beans, diced tomatoes and tomato paste. Add the onion, celery, bell pepper, bacon bits, bouillon and beer. Season with chili powder, worchestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, epper, 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.
- I also top mine with chopped onion and pepperoncini's.