It’s gonna heat up in Redding. What’s better on a hot summer day than a hot bowl of chili?
Ground Beef and Sausage Chili
2 pounds ground beef
1-pound Italian sausage (casings removed, if using links)
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
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
Hot sauce, to taste. I like Pick-A-Peppa or Crystal hot sauce
1 teaspoon dried basil
Kosher salt and fresh-ground pepper, to taste
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Masa for thickening, if needed
Water for thinning, if needed
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, 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.
Serve with your favorite toppings:
Cheddar cheese
Pickled jalapeno
Fresh cilantro
Sliced radishes
Chopped onion
Sliced scallions

Leave a Reply

Your email address will not be published. Required fields are marked *