Healthier Boilermaker Tailgate Chili

Ingredients

• 3 cups baked tortilla chips 
• 0.5 cup beer 
• 56 ounce tomatoes diced with juice canned
• 1 teaspoon cayenne pepper 
• 3 stalks celery chopped
• 1 pound mild chicken sausage diced italian
• 45 ounce chili beans sauce drained canned
• 0.3 cup chili powder 
• 15 ounce chili beans in spicy sauce canned
• 1 teaspoon basil dried
• 2 pounds extra-lean ground beef 
• 1 tablespoon garlic minced
• 1  bell pepper green seeded chopped
• 2  chile peppers green seeded chopped
• 2 teaspoons ground cumin 
• 1 teaspoon ground pepper black
• 1 tablespoon oregano dried
• 1 teaspoon paprika 
• 2 teaspoons pepper sauce hot tabasco® (such as )
• 1  bell pepper red seeded chopped
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 1 teaspoon sugar white
• 1 tablespoon worcestershire sauce 
• 1 large onion yellow chopped

Equipment

• bowl
• ladle
• pot

Directions

1. Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes.
2. Drain excess grease.
3. Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste.
4. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
5. Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.