The Salsa Collaborative's Brian Podgorski has shared his fantastic chili recipe! A whole pantry of flavors meld together for a dish that's sure to win over everyone at your next potluck.Author:
2 lbs ground beef chuck
1 lb bulk Italian sausage
3 15-oz cans of chili beans, drained
1 15-oz can chili beans in spicy sauce OR 1 15-oz can of beans plus Mr. B’s Chili Sauce.
2 28-oz cans diced tomatoes with juice
1 6-oz can tomato paste
3 stalks celery, chopped
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
4 cubes beef boullion
½ cup beer
¼ cup chili powder, or more to taste
1 T minced garlic
1 T Worcestershire sauce
1 T dried oregano
2 tsp ground cumin
2 T Habanero Express Hot Sauce
1 tsp dried basil
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
1 tsp salt, or more to taste
1 tsp ground black pepper, or more to taste
1 10.5-oz bag of corn chips
1 8-oz package shredded Cheddar cheese
Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste.
Add celery, onion, bell peppers, chili peppers, bouillon, beer, chili powder, garlic, Worcestershire sauce, oregano, cumin, Habanero Express Hot Sauce, basil, cayenne, paprika, sugar, salt, and pepper. Stir to blend.
Cover and simmer over low heat for at least 2 hours, stirring occasionally.
Taste and season with salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste!
Remove from heat and serve, or cool, refrigerate, and reheat.
To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese.