Camping Dutch Oven Chili with Beef and Sausage

Ingredients

• •3 slices bacon
• •2 pounds ground beef
• •1 pound bulk Italian sausage
• •1 large yellow onion
• •3 stalks celery
• •1 unit yellow bell pepper
• •1 unit red bell pepper
• •2 unit jalapeno peppers
• •3 cloves garlic
• •1/4 cup chili powder
• •1 tablespoon dried oregano
• •2 teaspoons ground cumin
• •1 teaspoon dried basil
• •1 teaspoon salt
• •1 teaspoon black pepper
• •1 teaspoon cayenne pepper
• •1 teaspoon paprika
• •1 teaspoon white sugar
• •4 cubes beef bouillon
• •2 (28 oz) cans diced tomatoes
• •2 (15 oz) cans kidney beans
• •1 (15 oz) can hot chili beans in sauce
• •1 (6 oz) can tomato paste
• •3/4 cup beer
• •1 tablespoon Worcestershire sauce
• •2 teaspoons hot pepper sauce

Equipment

• • 12-Inch, 6 Quart Cast Iron Camp Dutch Oven

Instructions

1. 1Prepare ingredients as directed.
2. 2Prepare your heat source; initially use medium-high heat and reduce to medium-low.
3. 3Brown the bacon, ground beef, and Italian sausage until lightly browned.
4. 4Add onion, celery, bell peppers, jalapeno, and garlic, stirring until combined.
5. 5Add the spice mixture and bouillon, stirring until mixed in.
6. 6Add diced tomatoes, kidney beans, chili beans, and stir until combined.
7. 7Add tomato paste, beer, Worcestershire sauce, and hot pepper sauce, stirring until combined.
8. 8Reduce heat to medium-low, cover, and simmer for at least 2 hours, stirring occasionally.
9. 9Serve hot with optional toppings of cornbread, cheddar cheese, onions, jalapenos, and sour cream.