Ingredients
1
lb bulk Italian sausage
1
can (15 oz) kidney beans drained and rinsed
1
can (15 oz) black beans drained and rinsed
1
can (15 oz) chili beans in mild sauce
2
cans (28 oz) diced tomatoes with juice
1
can (6 oz) tomato paste
1
large yellow onion, chopped
1
poblano pepper, seeded and chopped
1
red bell pepper, seeded and chopped
1
yellow or orange bell pepper, seeded and chopped
1
tbsp Worcestershire sauce
1
tsp ground black pepper
1-2
tsp cayenne pepper (to desired spiciness)
1
diced jalapeno (optional for added heat)
1
(10.5 oz) bag corn chips such as Fritos®
1
(8 oz) package shredded Cheddar cheese
hot pepper sauce to taste (e.g. Tabasco™)
Directions
1.
Heat a large stock pot or pan over medium-high heat. Crumble the ground beef into the hot pan and cook until no pink shows. Drain off excess grease and place back on stove to evenly brown. Add to the crock pot.
2.
Then, crumble the sausage and pancetta into the same pot or pan and cook until browned. Drain off excess grease (I load into a paper towel lined dish to get as much grease extracted as possible.) Add to crock pot. Pour in the drained beans, mild sauce chili beans, and diced tomatoes.
3.
In the original pot/pan add a small amount of olive oil then the onion, celery, bell peppers, poblano peppers, bouillon, and tomato paste. Cook until onions are translucent and tomato paste turns from bright red to rusty orange. Add beer and stir to incorporate.
4.
To the crock pot: season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Layer in the pepper, tomato paste, beer combo. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
5.
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.
By
April Hansen
