Lite). I don't know where you get your meats & veggies, but where mine come from, they don't come seasoned! I also like to use low salt canned products like beans & tomatoes whenever possible so I have full control of the flavors.
Here it goes, my newest Chili Creation (as always, it's enough to feed an army, since I'm used to feeding army men!) Most ingredients are VERY approximated.
- 4 lbs. coarse ground chili beef
- 3-4 lbs. mild or sweet turkey italian sausage (remove from casings)
- Tony Chachere's Lite (to season meat layer)
- 3 yellow onions (chopped)
- 3 stalks celery (chopped small)
- 3 bell peppers (chopped)
- 1 Jalapeno (chopped fine)
- 3 T. real bacon bits
- 3 (15 oz) cans chili beans (mild) (or pinto/kidney) (with juice)
- 1 (15 oz) cans chili beans (spicy) (or pinto/kidney) (with juice)
- 2 (28 oz) cans diced tomatoes (with juice)
- 1 (6 oz) tomato paste
- 1 bottle good dark beer (I used Sierra Nevada Celebration Ale, and drank one too)
- 1/4 cup chili powder (1/8 cup for less spicy)
- 1 T. Worcestershire sauce
- 3 cloves garlic (minced)
- 1 T. Italian seasoning
- 2 t. cumin
- 1-2 teaspoons Tabasco (your preference, I used 2)
- 1 t salt (sea or kosher) (to taste - add last and check it before you put it in)
- 1 t. pepper (fresh ground)
- 1 t. cayenne pepper
- 1 t. paprika
- 1 t. sugar
- 1 pkg. low salt chili seasoning (only if you want more flavor)
Serve with fresh cornbread (my favorite), saltines, or fritos. Top with cheese if you like (i don't).
This chili gets better with age, it's always better as a leftover the next day.
There it is, thats all she wrote!