2 lbs ground beef chuck
1 lb bulk Italian sausage
3 (15 oz) cans chili beans
1 (15 oz) can chili beans in medium sauce
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tbsp worcestershire sauce
1 tbsp dried oregano
2 tsp ground cumin
1 tsp dried basil
1 tsp salt
1 tsp ground black pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp sugar
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.
Pour in the chili beans, medium chili beans, diced tomatoes and tomato paste. Add the onion, green and red bell peppers, jalapeno peppers, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
After 2 hours, taste, and add salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and refrigerate, serve the next day for ideal flavor.
To serve, heat and ladle into bowls. Top with corn chips, shredded cheese, and sour cream.