This recipe was crafted from a number of other recipes out there, and made for the first time on November 14th, 2011 for the Monday Night Football Green Bay Packers 45 – 7 victory over the Minnesota Vikings.
- 2lb Ground Beef
- 1lb Ground Pork
- 1-2lb Bacon
- 3 cans chili beans (15 oz)
- 1 can spicy chili beans (15 oz)
- 3 cans diced tomatoes (15 0z)(unseasoned)
- 1 can stewed tomatoes (15 oz)(unseasoned)
- 1 can tomato paste (6 oz)
- 2 large yellow onions, diced
- 2 green peppers, diced
- 3 jalapeno peppers, diced
- 5 stalks of celery, diced
- beef bouillon, 3-4 cubes or 2 tablespoons of granulated
- 12oz beer (miller highlife is what I used)
- 1/2 cup of chili powder
- 6 cloves of garlic
- 1 teaspoon of: basil, salt, pepper, sugar
- 1 tablespoon of: oregano
- 2 tablespoon Worcestershire sauce
- 3 tablespoons of: cayenne pepper, paprika, Todd’s Bayou Dirt
- Louisiana Hot Sauce
- Cook bacon, and cut into strips/bacon bits.
- In large stock pot, add in ground beef and ground pork until browned. Drain excess grease.
- Once browned, add in chili beans, diced tomatoes, stewed tomatoes, tomato paste and bacon – stir mixture
- Add in onions, celery, green peppers, jalapeno pepper
- Add in Worcestershire sauce, hot sauces (to taste), beef bouillon, beer and seasonings
- (Optional) Add in a small box of elbow macaroni 30 minutes before serving
Let mixture simmer on stove on low heat for 3 to 4 hours. Serve with sour cream, cheese and saltines.