Mike found this excellent recipe for "My Best Chili" by Rachel Conners at Bakerita. Visit Bakerita for more detailed instructions on this chili - complete with gorgeous photos - and other fantastic recipes (especially if you're seeking out gluten-free meals).
• 2 lbs ground beef
• 1 lbs Italian sausage mild, casings removed
• ½ pound bacon (optional)
• 2 (15 oz) cans kidney beans, drained
• 1 (15 oz) can pinto beans, drained
• 1 (15 oz) can black beans, drained
• 2 (28 oz) cans diced tomatoes with juice
• 1 (6 oz) can tomato paste
• 1 large yellow onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 cups beef stock (see Recipe Notes)
• 3 tablespoons chili powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
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. In a different pan, cook the bacon until crispy. Crumble and add to stock pot. Cook the chopped onion and pepper in the bacon drippings for about 5 minutes or until onions are translucent. Add to the stock pot.
3. Add in the drained beans, diced tomatoes, tomato paste, and beef stock to the stock pot. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, and paprika. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
4. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste.
5. Remove from heat and serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
6. Watch the Steelers win.
• This makes an XL batch of chili, you can get several meals from this!
• Alt version: use 1 cup of beer and 1 cup of beef stock (instead of 2 cups beef stock)
• Try “Better Than Bouillon” for a very tasty, savory beef stock.
• The longer you can simmer on low heat, the better the chili will taste!