Tailgate Chili

This is a recipe I got years ago on All Recipes and it is called Boilermaker Tailgate Chili but I've modified it a bit from the original recipe.  My daughter can't eat spicy so I made it flavorful but without heat.  It is really good and freezes well.  Make sure you have at least a 7 quart crockpot because it is SOOOO much chili.

Tailgate Chili

2 lbs. ground beef chuck
1 lb. bulk Italian sausage
3 (15 oz) cans chili beans, drained (or any beans you want)
1 (15 oz) can chili beans in spicy sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
[original recipe calls for 2 green Chile peppers, seeded and chopped]
1 Tbsp. bacon bits
4 cubes beef bouillon
1/2 cup beer
1/2 Tbsp. cocoa powder [not in original recipe]
2 Tbsp. chili powder [original recipe calls for 1/4 cup]
1 Tbsp. Worcestershire sauce
1 Tbsp. minced garlic
1 Tbsp. dried oregano
2 tsp. ground cumin
[original recipe calls for 2 tsp. hot pepper sauce like Tabasco]
1 tsp. dried basil
1 tsp. salt
1 tsp. ground black pepper
1 tsp. paprika
1 tsp. white sugar
1 bag corn chips such as Fritos
1 package shredded cheddar cheese

1.  Heat a large stock pot over medium-high heat.  Crumble the ground meats into the hot pan and cook until it just loses its pinkness.  Add the onion and finish cooking until meat is well cooked. Drain off excess grease and add to crockpot.

2.  Add in remaining ingredients except Fritos and cheese.  Stir well.  Cook on low heat for 6-8 hours or 4-5 hours on high.

3.  Serve with Fritos and shredded cheddar.