The Best Chili Recipe
This meaty chili recipe is a favorite in our house. I make it at least once every few weeks, regardless of whether it’s hot or cold out. It’s perfect for freezing, too, which makes it a great weeknight meal.
Servings Prep Time
12 30mins
Cook Time
2hours
Servings Prep Time
12 30mins
Cook Time
2hours
Ingredients
Instructions
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, beer and coffee/cola. 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.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with chopped onions, corn chips and shredded Cheddar cheese.