2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
2 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 can green chile peppers
4 tablespoon bacon bits
4 cubes beef bouillon
1 cup beer
2 Tbsp 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
2 teaspoon white sugar
Cheddar cheese and Sour Cream for topping

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Pour meat into collander to drain.

While meat is draining, add a small amount of olive oil and sautee the bell peppers, onion and celery.  Add spices and garlic – cook briefly, until fragrant. 

Return meat to pot. Add the remaining ingredients.

Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. 

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.

Recipe originally found at Allrecipes.com