Be Still My Heart

I gave up

I have given up on trying to produce a chilli that My Man AND my children both enjoy.  Maryanna thinks toothpaste and peppermint gum are spicy.  My Man adds jalopenos OR tobasco sauce to everything.  He adds dime size dobs of wasabi to EVERY BITE of his sushi.  It's impossible.

So.  I gave up.

And now I am going to start making two pots of chili whenever I serve it.  And guess what.  I found this amazing sweet chili that I love!  I'll post that recipe another day.  Today I want to talk about the chili I found for My Man.

Ok, so this is my process.  If I can't find a recipe for whatever I'm looking for made by the Pioneer Woman or Paula Deen I go to TastyKitchen.com or allrecipes.com.  And when I searched for spicy chili I found this particular recipe on both of those sites under two different names.  With high ratings.
 
And it was a winner.  I've got just a couple of different things i'd like to try in it, but I've only made it once.  So, without further ado.

Halloween Chili aka The Boilermaker
2 pounds ground beef chuck

1 pound bulk Italian sausage
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 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer (I'm going to try an ale next time)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

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, bacon bits, 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.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

This smelled amazing while it cooked.  Can't wait to make it again!