Ingredients

1 pound ground sirloin

2 pounds bulk Hot Italian sausage

2-15 ounce cans Bush’s chili beans

2-15 ounce cans Bush’s chili beans in spicy sauce

1-28 ounce can diced tomatoes with juice

1-28 ounce can stewed tomatoes

6 oz. can tomato paste

1 large yellow onion, chopped

1 small red onion, chopped

5 stalks celery, chopped

2 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, Poblano seeded and chopped

1 can Chipotle Peppers in Adobo Sauce, chopped

1 Jalapeno, Seeded and Chopped

6 slices of bacon, cooked and diced.

2 cubes beef bouillon

2 cubes chicken bouillon

1 can of Guinness Draught

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon Kikkoman Soy

sauce

1 tablespoon brown sugar

2 cloves minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons Frank’s hot Sauce

1 teaspoon dried basil

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

Preparation

DIRECTIONS

  1. 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.
  2. Add in all other ingredients. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally, best results when simmered for 4-6 hours.
  3. After 2 hours, taste. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day, when it tastes even better.