Meat Tornado Chili

Ingredients

• 3 pounds ground turkey
• 2 pound bulk Italian sausage
• 1 Pound Polish Sausage, cut into small pieces
• 4(15 ounce) cans chili beans, drained
• 2 (15 ounce) can chili beans in spicy sauce
• 3 (28 ounce) cans diced tomatoes with juice
• 2 (6 ounce) can tomato paste
• 1.5 large yellow onion, chopped
• 4 stalks celery, finely chopped
• 2 green or yellow bell pepper, seeded and chopped
• 2 red bell pepper, seeded and chopped
• 1 green chile peppers, seeded and chopped
• 5 cubes beef bouillon
• 1 beer
• 1/3 cup chili powder
• 1 tbsp & 1.5 tspn Worcestershire sauce
• 2 tbsp minced garlic
• 1 tbsp & 1.5 tspn dried oregano
• 2 tspn ground cumin
• 3 tbsp hot pepper sauce
• 1 tbsp & 1.5 tspn dried basil
• 2 tbsp salt
• 1 tbsp & 1.5 tspn teaspoon ground black pepper
• 1.5 teaspoon cayenne pepper
• 1.5 tspn paprika
• 1 (8 ounce) package shredded Cheddar cheese
• 1 (8 ounce) package shredded chihuahua cheese

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. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.