Tantalize your 7th, 9th & 10th Cranial Nerves (taste bud receptors) with my newest "CHILI" recipe!

Most of my culinary creations are a product of semi-homemade techniques and online recipes. I basically tweak recipes to make them easier and healthier, adding the most possible flavor. One good rule of thumb is to reduce the non-flavorful ingredients like water, and substitute with broth or milk. Also, each layer of ingredients should be seasoned with a no/low salt spice of your choice (mine is low salt Tony Chachere's 
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)
  

Crumble meats in large stock pot & season with Tony's Lite, brown lighly & drain fat. Add onion, celery, bell peppers, jalapeno, & bacon bits; brown. Add remaining ingredients and cook at a low simmer all day (at least 2 hours) stirring frequently. Leave open if it needs to reduce, cover if it is getting thick. Taste, and adjust salt, pepper, and chili powder seasoning. I added additional flavor with a package of chili seasoning. ME LIKEY DA SPICY!

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!