The Table: Game Time Chili…

Game Time Chili


  • 2 Pounds Ground Beef Chuck

  • 1 Pound Bulk Italian Sausage

  • 3 (15 Ounce) Cans Chili Beans, Drained

  • 1 (15 Ounce) Can Chili Beans In Spicy Sauce

  • 3 (28 Ounce) Cans Diced Tomatoes With Juice

  • 1 (6 Ounce) Can Tomato Paste

  • 1 Large Yellow Onion, Chopped

  • 1 Green Bell Pepper, Seeded And Chopped

  • 1 Red Bell Pepper, Seeded And Chopped

  • 2 Green Chile Peppers, Seeded And Chopped

  • 4 Cubes Beef Bouillon

  • 1/2 Cup Rice Wine Vinegar

  • 1/4 Cup Chili Powder

  • 3 Tablespoons Worcestershire Sauce

  • 2 Tablespoons Minced Garlic

  • 1 Tablespoon Dried Oregano

  • 2 Teaspoons Ground Cumin

  • 1 Teaspoon Turmeric

  • 2 Teaspoons Hot Pepper Sauce (e.g. Tabasco(Tm))

  • 1 Teaspoon Dried Basil

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground Black Pepper

  • 1 Teaspoon Cayenne Pepper

  • 1 Teaspoon Paprika

  • 1 Teaspoon White Sugar

  • 1 (10.5 Ounce) Bag Corn Chips

  • 2 (8 Ounce) Package Shredded Cheddar Cheese

  • 1 16 Oz. Sour Cream For Garnish


  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. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, chile peppers, bouillon, and vinegar. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, turmeric, 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.

  3. 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.

  4. To serve, ladle into bowls, and top with corn chips, shredded Cheddar cheese and sour cream.

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