Dell-Icious Chili 3.0

Peoples choice award winning chili from 2006 PG Test and Materials Chili cook off

• Ready In: 6 hrs
• Serves: 18

Ingredients

• 1  lb Italian sausage, crumbled
• 1  lb bacon, chopped
• 3  lbs  chuck roast, cubed
• 60  ounces sweet onions, chopped
• 3  celery ribs, chopped
• 5  tablespoons garlic, minced
• 6  ounces tomato paste
• 16  ounces  beef stock
• 4  ounces beer
• 3  lbs  ground chuck
• 3  lbs  ground pork butt
• 60  ounces chili beans
• 78  ounces tomatoes, diced
• 8  ounces green chili peppers, roasted, chopped
• 2  habaneros, chopped
• 6  jalapenos, chopped
• 4  beef bouillon cubes
• 1  red bell pepper, chopped
• 1  green bell pepper, chopped
• 5  tablespoons  ground anaheim chilies
• 2  tablespoons  ground ancho chilies
• 4  tablespoons chili powder
• 5  tablespoons ground cumin
• 2  tablespoons paprika
• 5  tablespoons Tabasco sauce
• 3  tablespoons Worcestershire sauce
• 2  tablespoons Accent seasoning
• 1  tablespoon dried oregano
• 4  teaspoons ground black pepper
• 1  teaspoon ground cayenne pepper
• 1  teaspoon dried basil leaves
• 1  teaspoon salt
• 1  teaspoon sugar

Directions

1. Render sausage and bacon in large cast iron skillet.
2. Remove meat to large pot.
3. Brown cubed chuck with rendered fat in skillet.
4. Remove meat to large pot.
5. Sweat onions, celery, and garlic in skillet until soft, drain and put in large pot.
6. Roast tomato paste in skillet.
7. Deglaze skillet with beef stock and beer and add to pot.
8. Add rest of ingredients to pot. Simmer for at least 2 hours.