TAILGATING CHILI

TAILGATING CHILI image

Yield 20 servings

Number Of Ingredients 20

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4 pounds ground chuck roast
1 pound jalapeno sausage
2 (28 oz) cans diced tomatoes
1 (6 oz) can tomato paste
1 large onion, diced
2 jalapeno peppers, diced
6 strips bacon cooked and cubed
1 Tbsp beef bouillon paste
1/2 Cup beer
1/2 Cup chili powder
1 Tbsp Worcestershire sauce
1 Tbsp minced garlic
1 Tbsp dried oregano
2 tsp ground cumin
2 tsp Tabasco
1/4 Cup fresh Basil, chopped
1 Tbsp Fajita Seasoning
1 tsp cayenne pepper
1 tsp paprika
1 tsp sugar

Steps:

1. Cut bacon into small cubes and pan fry the bacon in a large stock pot over medium-high heat. Add ground chuck, chopped jalapeno sausage, garlic, diced jalapeno and onion to the stock pot. Cook until evenly browned. Drain off excess grease. Add all dry spices and fresh chopped basil. Mix well and saute' 3 minutes. 2. Pour in the diced tomatoes, tomato paste, beef bouillon, beer, Worcestershire sauce and Tabasco. Stir then cover and simmer over low heat for at least 2 hours, stirring occasionally. 3. After 2 hours, taste, and adjust salt, pepper, liquid and chili powder if necessary. The longer the chili simmers the better it will taste. Remove from heat and serve. This will keep in the refrigerator and taste even better the next day. 4. To serve, place chili in bowls and top with your favorite condiments. Chopped onions, corn chips and/or shredded cheese.