There's nothing better than a nice, warm bowl of chili on a winter night. Megan's in the Sparkle Eats Kitchen adding a few new ingredients to your usual chili recipe to change it up a bit. This is delicious right out of the pot, and the leftovers are even better days later.
Course Main Course
Prep Time 20 minutesmins
Cook Time 2 hourshrs15 minutesmins
Total Time 2 hourshrs35 minutesmins
Servings 8
Author Sparkle Markets
Ingredients
2lbsground beef
1lbbulk Italian sausage
1large yellow onionchopped
1red bell pepperseeded and chopped
3cloves garlicminced
30ozkidney beansrinsed and drained
15ozpinto beansrinsed and drained
56ozdiced tomatoeswith juice
6oztomato paste
1cupbeef stock
1cupbeer
3tbspchili powder
1tbspWorcestershire sauce
2tspground cumin
1tspdried basil
1tspsalt
1tspfreshly ground black pepper
1tsppaprika
2tsphot sauce
Instructions
In a large stock pot over medium-high heat, brown your sausage, ground beef, pepper and onion until cooked through, then drain off any excess grease.
Add in the beans, diced tomatoes, tomato paste beef stock and beer. Season with chili powder, Worcestershire sauce, garlic, cumin, basil, salt, pepper, paprika and hot sauce. Stir to blend, then cover and simmer over low heat for at least two hours, stirring occasionally.
After two hours, taste and adjust salt, pepper and chili powder if necessary. The longer the chili simmers, the better it will taste. Once finished cooking, serve with cheese, sour cream or any of your other favorite toppings.