Makin’ Chili with Badger


I had a special request from someone who wanted me to post up my recipe for delicious chili! So here it is. Enjoy! Or don’t. But I hope you do! If you want. Anyhow, here it is.

(here is where there would be a picture, but apparently I’ve never photographed my chili process! I have pictures of the last split pea and ham soup I made, but no chili. So here’s what you get instead)

chile-map-e1414680096356

WARNING: Not to be taken internally

5 pounds of ground beef

1 pound of ground sausage

9 (15 oz) cans of chili beans in sauce

5 (28 oz) cans of diced tomatoes

2 (6 oz) cans of tomato paste

1 large onion, diced

2 tablespoons of bacon bits (non-pork imitation bacon bits can be substituted)

6 cubes of beef bullion

1 cup of beer (Fosters works best, may be left out if needed)

1/2 cup of chili powder

2 tablespoons Worcestershire sauce

2 tablespoons of oregano

4 teaspoons of cumin

4 teaspoons of Tabasco sauce

2 teaspoons of salt

2 teaspoons of pepper

3 teaspoons cayenne pepper

3 teaspoons paprika

2 teaspoons of white sugar

This makes a considerable amount of chili. The numbers may be halved for a more reasonable experience. Also, feel free to play with the spices until you find a mix you like. I find this mix tends to be hot enough to get attention, but not so hot that it overwhelms the flavor.

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