this is a very good chili. I have substituted Elk for the beef but I think slow running elk works just as well . I keep coming back to the original so here goes. (gunna run it all together to save space)
2 lbs. slow elk (beef) chuck ground one time for chili...1 lb. Italian sausage...4 15 oz. cans bushs chili beans in sauce...2 28 oz. cans of diced toms...1 6oz can tomato paste...large yellow onion chopped ...3 stalks celery chopped...1 green & 1 red bell pepper seeded and chopped...2 Anaheim peppers seeded and chopped...1 TBs bacon bits (or two pieces fried/crumbled)...4 cubes beef bouillon crumbled...1/2 cup beer (i do henry's dark)...drink other half...1/4 cup chili powder...1 TBs Worcestershire sauce...1 TBs minced garlic...1 TBs dried oregano...2tsp ground cumin...2 tsp.tabasco....1tsp dried basil...1tsp salt ...1 tsp fresh ground black pepper...1 tsp cayenne pepper....1 tsp sweet paprika....1 tsp sugar.
cook meat in a large stock pot until done..drain.
add all other ingredients...stir to blend...cook/simmer over low heat (3 on my elect. stove top) sauce ring can be used on electric burner if you don't want to stir as often...cook for at least 2 hours stirring occasionally. The longer it cooks the better it is
after 2 hours, taste and adjust salt,pepper chili powder to taste if necessary.
can be served now but best if refrigerated and served the next day (reheat SLOWLY) serve with fritos and cheese sprinkled over bowl.
Cheers..cosmic cowboy AKA rhymes wit housewitch ( I do all the cooking and cleaning in exchange for early retirement...eat yur hearts out
)
tailgate chili
Re: tailgate chili
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