Whitey's Chili

Submitted by Jeff Cheffro White

"Whitey’s Chili delivers a rich, hearty gourmet taste experience. Developed over the years by Jeff White, "Whitey’s" chili is best slow-cooked the day before you plan to use it. Great for parties, tailgates, cold winter days and as a topper for nachos or hot dogs."

 

• Ready In: 3hrs 45mins
• Ingredients: 27
• Serves: 12

ingredients

• 2 lbs ground chuck
• 1 lb sweet Italian sausage
• 1 tablespoon all-purpose flour
• 1 (15 ounce) can chili beans, in spicy sauce
• 3 (15 ounce) cans chili beans, drained
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 3 stalks celery, chopped
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chili peppers, seeded and chopped
• 1 tablespoon bacon, crumbles
• 1 tablespoon beef base
• 2 cups beer
• 1⁄4 cup chili powder (to taste)
• 1 tablespoon minced garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon hot pepper sauce (such as Texas Pete's®)
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon white sugar
• 1 tablespoon morton's kosher salt
• 1 teaspoon fresh coarse ground black pepper (to taste)

directions

1. Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Remove burger to a paper towel lined bowl, saving grease in the stockpot. Add one Tablespoon of flour and make a light roux, cooking over medium heat for about 3-mins. stirring constantly.
2. Pour in beef and sausage, chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2-hours, stirring occasionally.
3. Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.
4. To serve, ladle hot chili into bowls and top with Fritos corn chips and Cheddar cheese.