2 pounds ground beef chuck
1 pound bulk hot Italian sausage
1 (15 ounce) kidney beans
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
3 jalapeno peppers, seeded and chopped
4 cubes beef bouillon
1/2 chicken broth
1/4 cup chili powder or more to taste
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
1 teaspoons ground cumin
4 tablespoons Frank’s hot pepper sauce or more to taste
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoon cayenne pepper
2 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions
1.. Crumble the ground chuck and sausage into a hot pan, and cook until evenly browned. Drain off excess grease and transfer to large slow cooker.
2.Into a large slow cooker pour in the kidney beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, jalapeno peppers, bouillon cubes, 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 cook on low heat for at least 5 hours, stirring occasionally.
3.After 3 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.
4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese
