Should Be Award Winning Chili

I would love to enter my chili in a chili contest.  I'm not tooting my own horn but I have spent several years perfecting this recipe and I think I have finally got it right.  Meaty, spicy, flavorful and has great depth. Will warm you right up and of course gets better with age. You will look forward to these leftovers!

Ingredients:

• 1 lb ground beef chuck
• 1 lb Italian sausage
• 8 slices bacon, crumbled
• 5 (15 oz) cans chili beans, undrained
• 1 (14.5 oz) can Italian seasoned diced tomatoes,  undrained
• 1 (10 oz) Rotel diced tomatoes with green chilies
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper,  chopped
• 4 cubes beef bouillon
• 1/2 bottle Guiness dark beer
• 1/4 cup chili powder
• 1 Tb worchestershire
• 1 Tb minced garlic
• 1 Tb dried oregano
• 2 t ground cumin
• 1 t dried basil
• 1 t salt
• 1 t ground black pepper
• 1 t paprika
• 1/2 t cayenne
• 1 t white sugar
• 1 package cheddar shredded cheese
• 1 bag Fritos scoops corn chips
• 1 container sour cream 

First cook your bacon and crumble the slices and put aside.

Then heat a very large stock pot over medium high heat. Brown chuck and sausage in evoo until browned and drain grease.

Pour in the beans, diced tomatoes, rotel, beer, crumbled bacon, chopped onion, chopped green pepper, chopped red pepper, bouillon cubes, worchestershire, garlic and season with chili powder, oregano, basil, cumin, salt, pepper, cayenne, paprika and white sugar. Stir to blend, then cover and simmer over low heat for 2 hours minimum,  stirring occasionally. 

After 2 hours, taste and adjust salt, pepper and chili powder if necessary. (Longer you can simmer the chili, the better it will taste.)

Remove from heat and serve with sour cream, fritos and cheese.