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Steve's Award-Winning Chili




Source of Recipe


the web


List of Ingredients




2 tablespoons butter

1 medium red onion, finely diced

1/2 green bell pepper, seeded and finely diced

3 to 5 ribs celery, finely diced

1 jalapeno or cayenne pepper, seeded and finely diced (for hotter
flavor, do not remove seeds)

5 cloves garlic, pressed or finely diced

1 (12-ounce) can beer

1 (29-ounce) can tomato sauce

1 (16-ounce) jar mild, medium or hot salsa

1 tablespoon ground red (cayenne) pepper

1 tablespoon ground black pepper

1 tablespoon ground cumin

1 to 2 tablespoons chili powder

1 tablespoon Tabasco sauce

1 tablespoon Old Bay Seasoning

1 tablespoon garlic powder or to taste

1 to 2 tablespoons Worcestershire sauce

1 to 2 tablespoons steak sauce (such as A1)

1 to 2 tablespoons onion powder

1 teaspoon honey

3 to 4 tablespoons bourbon or tequila, optional

2 pounds lean ground beef

1 pound hot (spicy) Italian sausage

1 pound bacon

1/2 pound Cheddar cheese, shredded, plus more for garnish

Chopped white onion, for garnish

Sour cream, for garnish

Corn chips, for garnish

Recipe



Melt butter in a large nonstick skillet over low heat. Swirl butter to
coat the pan; add onion, bell pepper, celery, jalapeno or cayenne pepper
and garlic. Saute for 10 minutes, stirring frequently; transfer to a
large pot.

Place the pot over low heat. Add beer, tomato sauce, salsa, cayenne
pepper, black pepper, cumin, chili powder, Tabasco, Old Bay, garlic
powder, Worcestershire sauce, steak sauce, onion powder, honey and
bourbon.

While mixture in pot is heating, add hamburger to the skillet. Cook over
medium-high heat until no pink remains, breaking up meat as it cooks;
drain and add to the pot.

Cook sausage over medium-high heat in the large skillet until cooked
through, breaking up the meat as it cooks; drain and add to the pot.

Cook bacon over medium heat in the skillet or microwave until brown.
Drain, blot with paper towels and chop into small pieces; add to pot.
Add cheese to pot, stirring until it disappears.

Increase heat to medium; cook chili, stirring constantly to prevent
sticking, for about 10 minutes. Return heat to low; cook 2 to 3 hours.

Top each serving with shredded cheese, chopped onion and sour cream,
with corn chips on the side.