Beef and Bean Chili

2 pounds ground beef chuck 1 pound bulk Italian sausage 3 (15 ounce) cans chili beans, drained 1 (15 ounce) can chili beans in spicy sauce 2 (28 ounce) cans diced tomatoes with juice
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Ingredients
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 TBSP Worcestershire sauce
1 TBSP minced garlic
1 TBSP dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white suga

Stove Top Directions:

1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. 
3. Add the onion, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 
4. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. 
5. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
6. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. 
7. Remove from heat and serve, or refrigerate, and serve the next day.
8. To serve, ladle into bowls, and top with corn chips and shredded cheese.

Crock Pot Directions:

1. Brown beef and sausage and drain off fat, allow to cool
2. Combine all ingredients except beans in gallon freezer bag
3. Freeze
4. Thaw overnight in the fridge
5. Dump in crock pot and add rinsed beans
6. Cook on low 8-10 hours
7. Serve with corn chips and shredded cheese