Tailgate Chili

2 pounds ground beef chuck 1 pound deer sausage 4 (15 ounce) cans chili beans 2 large cans of crushed tomato sauce 1 (6 ounce) can tomato paste 1 large sweet onion, minced 6 stalks celery, minced 1 green bell pepper, seeded and minced 1 red bell pepper, seeded and minced 2 jalapeno peppers, seeded and minced 1 tablespoon bacon bits 4 cubes beef bouillon whole can of beer

Unsalted Chocolate 1/4 cup chili powder 1 tablespoon Worcestershire sauce 1 tablespoon minced garlic 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (e.g. Tabasco™) 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 (10.5 ounce) bag corn chips such as Fritos® 1 (8 ounce) package shredded Cheddar cheese

Directions

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, crushed tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper saucel, salt, pepper, cayenne. 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 corn chips and shredded Cheddar cheese.