Feeds a crowd. Recipe is from Alexis Starr, environmental scientist with the Enforcement Division of the Louisiana Department of Environmental Quality and winner of the DEQ Chili Cook-off Contest.
2 strips bacon
2 pounds ground beef
1 pound Italian sausage
2 (28-ounce) cans diced tomatoes with juice
2 cans chili beans, drained
1 can black beans, drained
1 can chili beans in spicy sauce
1 (6-ounce) can tomato paste
1 yellow onion, chopped
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
3 stalks celery, chopped
2 jalapeños, seeded and chopped
2 serrano peppers, seeds and chopped
1 lager-style beer (Stella Artois)
4 cubes beef bouillon
¼ cup chili powder
1 tablespoon minced garlic
1 tablespoon oregano
2 teaspoons cumin
1 teaspoons basil
1 teaspoon salt
1 teaspoon black pepper
11/2 teaspoons cayenne pepper
11/2 teaspoons smoked paprika
1 teaspoon white sugar
1 teaspoon dried smoked chipotle pepper flakes
1 tablespoon Worcestershire sauce
2 teaspoons Frank’s RedHot sauce
1. Heat large pan and a large stock pot. Slice bacon into small pieces, throw in pan. Crumble ground beef and sausage into hot pan. Cook until brown.
2. Drain grease from pan. Add meat to heated stock pot.
3. Add tomatoes, beans and tomato paste, then add remaining ingredients, including the sauces.
4. Let simmer on low for at least 3 hours, stirring every 15-20 minutes to prevent burning.
5. After 2 hours, taste and add more seasoning until it’s closer to what you want. Continue cooking.
6. Serve after 3 hours. Put leftovers in fridge. It tastes better the next day.