Recipe for my award winning chili just in time for the Super Bowl.

Years ago I was talked into entering my chili into a Chili cook off. There were 26 contestants in the amateur category   who have done this for a while. Since I felt there was no chance of me winning I had a great time with out the stress. You should of seen my face when they called my name. Getting the trophy was great ,but the best part was the great time I had.
Heidi http://mysimplecountryliving.blogspot.com/ has been trying to get me to post the recipe for years. I made a batch for the guys at my husbands work since then people have been wanting the recipe .  I thought the Super Bowl was a great time to finally post it. This makes a big batch ,that you can cut in half.

 Tail Gate Chili

 
2 pounds of hamburger
1 pound of Italian sausage. You can also use regular sausage,Don't use breakfast sausage.
4 (15 oz) cans of bushes chili beans. Don't drain
2 (28 oz) can of fire roasted tomatoes with juice.
1 (6) can of tomato paste
1 large yellow onion chopped
3 celery stalks chopped
1 green bell pepper chopped
1 red pepper chopped
3 Ortega Chilis chopped
4 cubes beef bouilion
A bottle of beer. I use Bud
1 tablespoon of chipolata chili powder. If you use regular chili powder you may need to add more. You will also have less of the smoky flavor.
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoon ground cumin
2 to 3 splashes of green Tabasco
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon paprika
1 teaspoon sugar

 Cook your burger and sausage till done.Put everything in a big pot and simmer for 2 hours. Let set in frig over night so flavors can blend. You can eat it that night, but its so much better the next day. Serve with chips and shred cheese.Add a dab of sour cream if you like.