1. Prepare the Meat
- In a large skillet, brown the ground beef and breakfast sausage over medium heat. Once cooked, drain the fat and set aside.
2. Sauté the Veggies
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced green bell pepper, red bell pepper, onion, jalapeño, and celery. Sauté until the vegetables soften and become fragrant, about 5-7 minutes.
3. Combine Meat and Veggies
- Add the browned meat to the pot with the sautéed vegetables. Stir in the minced garlic and let it cook for another minute until aromatic.
4. Add Liquids and Beans
- Pour in the beef broth, Red’s Apple Ale (if using), and the big squeeze of ketchup. Stir in the tomato paste, chili beans, kidney beans, and diced tomatoes.
5. Season the Chili
- Add the seasonings: salt, pepper, cumin, oregano, cayenne pepper, and chili powder. Stir everything together until well combined.
6. Simmer
- Bring the chili to a simmer, then reduce the heat to low. Let it cook for at least 30 minutes to an hour, stirring occasionally. The longer it simmers, the deeper the flavors become.
7. Serve
- Serve hot, topped with your favorite chili toppings like shredded cheese, sour cream, green onions, or crushed tortilla chips.
Tips for the Perfect Chili:
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