My Best Chili

  1. 2 pounds ground beef I used leaner beef with 5% fat
  2. 1 pound bulk Italian sausage mild, casings removed
  3. ½ pound bacon
  4. 2 (15 oz) cans kidney beans, drained
  5. 1 (15 oz) can pinto beans, drained
  6. 1 (15 oz) can black beans, drained
  7. 2 (28 oz) cans diced tomatoes with juice
  8. 1 (6 oz) can tomato paste
  9. 1 large yellow onion chopped
  10. 1 red bell pepper seeded and chopped
  11. 2 cups beef stock see Notes
  12. 3 tablespoons chili powder
  13. 1 tablespoon Worcestershire sauce make sure to find gluten-free if necessary, or leave it out
  14. 1 tablespoon minced garlic
  15. 1 tablespoon dried oregano
  16. 2 teaspoons ground cumin
  17. 1 teaspoon dried basil
  18. 1 teaspoon salt
  19. 1 teaspoon ground black pepper
  20. 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. To the stock pot, add in the drained beans, diced tomatoes, tomato paste, and beef stock. 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, or refrigerate, and serve the next day. Serve with cheese, onions, sour cream, or whatever chili toppings you prefer!
Recipe Notes

I used to use 1 cup of beer and 1 cup of concentrated beef stock (water + 4 boullion cubes), but now I use all beef stock to keep it gluten-free. Use the beer if gluten doesn't matter to you!