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Ingredients
- 2 Pounds Ground Beef Chuck
- 1 Pound Bulk Italian Sausage
- 2 (15 Ounce) Cans Mild Chili Beans, drained
- 1 (15 Ounce) Can Spicy Chili Beans
- 2 (28 Ounce) Cans Diced Tomatoes
- 1 (6 Once) Can Tomato Paste
- 1 Large Yellow Onion, chopped
- 3 Stalks Celery, chopped
- 1 Green Bell Pepper, diced
- 1 Red Bell Pepper, diced
- 4 Cubes Beef Bouillon
- 1/2 Tablespoon Chili Powder
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Garlic, minced
- 1 Tablespoon Dried Oregano
- 2 teaspoons Ground Cumin
- 1 teaspoon Dried Basil
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Smoked Paprika
- 1 teaspoon White Sugar
- 1/2 teaspoon Cayenne Pepper
- 1 (16 Ounce) Package Elbow Macaroni, cooked
Directions
- Crumble the ground chuck and sausage into a large, hot skillet, and cook until evenly browned. Drain off excess grease
- Into a large slow cooker, pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste
- Add the onion, celery, green and red bell peppers, and bouillon
- Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar
- Stir to blend, cover, and cook on low heat for 4 to 6 hours, stirring occasionally
- After 4 hours, taste, and adjust salt, pepper, and chili powder if necessary
- Serve over elbow macaroni and top with cheese and green onion
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