Cabin Chili

2lbs  ground beef chuck

1lb bulk Italian Sausage

3 (15oz) cans Chili Beans, drained

1 (15oz) can chili bean in spicy sauce

2 (28oz) can diced tomatoes, with juice

1 (6oz) can tomato paste

1 large yellow onion

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

2 green chili peppers, seeded and chopped

1 red bell pepper, seeded and chopped

2 T bacon

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 T Worcestershire sauce

1T minced garlic (we added more)

1T minced oregano

3/4 T of cumin

1 T hot pepper sauce (Tabasco)

1 t dried basil

1 t salt

1 t ground black pepper

1 t cayenne pepper

1 t paprika

1 t white sugar

optional: serve with sour cream, fritos, cheddar cheese

Heat large stock pot over medium-high heat.  Crumble ground chuck and sausage into the hot pan, and cook until evenly browned.  Drain excess grease.

Pour chili beans, spicy chili beans, diced tomatoes and tomato paste.  Add the onion, celery, green and red bell peppers, chile peppers, bacon, 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.  The longer the chili simmers the better it will be.  Remove from heat and serve, or refrigerate, and serve the next day.