1 lb ground beef, preferably chuck
½ lb sausage, of your choice, preferably Italian sausage, removed from its casing & crumbled
20 oz red kidney beans, canned, drained
10 oz chickpeas, canned, drained
28 oz tomatoes with juice, (1 can), diced
3 oz tomato paste
5½ oz yellow onion, chopped
7 oz celery, chopped
5 oz green bell pepper, seeded, chopped
2 beef bouillon cubes
½ cup beer
2 tbsp chili powder
1 tbsp garlic, minced
1 tbsp Worcestershire sauce
1 tbsp garlic, minced
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot sauce, of your choice
1 tsp dried basil
1 tsp cayenne pepper
1 tsp paprika
1 tsp muscovado sugar
salt and ground black pepper, to taste
To Serve:
5 oz corn chips, or potato chips, preferably unsalted, crushed
4 oz cheddar cheese, shredded
Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the stockpot and cook until they’re evenly browned. Drain the excess grease.
Add the onions, celery, garlic, and green bell peppers. Saute briefly.
Add the tomato paste and roast briefly, then deglaze with beer. Reduce briefly.
Add the beans, chickpeas, and diced tomatoes. Saute briefly.
Add bouillon cubes, chili powder, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne pepper, paprika, and sugar. Stir the mixture until well-combined.
Cover the stockpot and simmer over low heat for at least 1 hour, stirring occasionally.
Season to taste with salt and pepper. Adjust accordingly.
Remove the chili from heat. Top it with roughly 1 tablespoon of shredded cheddar cheese and ⅓ cup of corn chips per serving. Serve warm and enjoy a steaming bowl of tailgate chili!
Sugar: 9g
:
Calcium: 214mg
Calories: 487kcal
Carbohydrates: 43g
Cholesterol: 60mg
Fat: 25g
Fiber: 11g
Iron: 6mg
Monounsaturated Fat: 9g
Polyunsaturated Fat: 4g
Potassium: 1018mg
Protein: 25g
Saturated Fat: 9g
Sodium: 772mg
Trans Fat: 1g
Vitamin A: 1171IU
Vitamin C: 26mg
