Light snow began to fall this afternoon. It has been entirely too dry so far this year. Here's what we were doing last year. I hope we can go again soon.
We are having a party at our house this evening. We'll have a potluck and then play some games.
Smokey, Spicy Chili
2 pounds ground Beef (cooked and crumbled)
1 pound bulk Italian Sausage (cooked and crumbled)
4 (15 ounce) cans Chili Beans, drained (Sub. 1 can for 1 can of Kidney Beans)
2 (28 ounce) cans Diced Tomatoes with juice (smoked or roasted is nice)
1 (6 ounce) can Tomato paste
1 large Red Onion, chopped
4 cubes Beef Bouillon
1/2 cup beer (I used water since I did not have a can of beer on hand)
1/4 cup Chili Powder ( I used 1/2 chili powder and 1/2 Ancho 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.Sriacha or Tabasco™)
1 teaspoon dried basil
1 tea Cumin
1 tea Ground Black Pepper
1 tea Paprika
1 tea White Sugar
1 tea Smoke Flavoring (I added this. You can use liquid or powder form)
2 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar Cheese
In a large crock pot combine the beef, sausage, beans, diced tomatoes, tomato paste, onion, celery, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. 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.
To serve, ladle into bowls, and offer the toppings