1 lb spicy sausages
1/2 lb bacon
2 clove garlic, minced
2 large onion, chopped
4 stalk celery, chopped
1 green chili pepper, seeded, and chopped
1 green bell pepper, seeded, and chopped
1 yellow bell pepper, seeded, and chopped
1/4 cup Tex-Mex spiced mix
1 can whole kernel corn
2 cans (15 ounce) kidney beans, drained
1 can (15 ounce) black beans, drained
1 can (15 ounce) pinto beans, drained
1 can (28 ounce) diced tomatoes with jalapenos and juice
1 can (28 ounce) diced tomatoes with mild chili and Mexican seasoning
1/4 cup jalapeno (optional)
1 can (10 ounce) tomato paste
4 beef bouillon
3 tablespoons paprika
1 tablespoon oregano
1 tablespoon dried basil
2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons ground cumin
2 tablespoons Freia dark chocolate powder
2 tablespoons Worcestershire sauce
1/2 cup brewed coffee
1/2 cup or 1 cup beer (I used non alcohol and the whole bottle)
Melt Cheddar Cheese
Lightly seasoned ground beef with salt, pepper, seasoning sauce, Worcestershire sauce, set a side
Cut sausages and bacon into bite size pieces, set a side
Heat a large soup pot over medium-high heat, add in 1 tablespoon vegetable oil, crumble ground beef, add sausages, and bacon into the heated pot. Cook for about 8 minutes until evenly browned. (Drain off excess grease if needed).
Stir in onions, celery. green bell pepper, yellow bell pepper, chili pepper, and Tex-Mex spiced mix.
Pour in the kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, jalapeno, corn, and beef bouillon.
Seasoned with paprika, oregano, basil, cayenne, salt, pepper, cumin, dark chocolate powder, Worcestershire sauce, beer, and brewed coffee. Stir to blend well. Cover, simmer over low heat for 3 hours, stirring occasionally.
After 3 hours, adjust the taste with salt, pepper, chili powder, or Tex-Mex seasoning if necessary.
Remove from heat and serve. Ladle chili into a bowl, and top with shredded cheese, sour cream, melted cheddar cheese, and serve with a side of corn tortilla chips.