Sara's Sunday Scaries Chili

Let's face it. The Sunday Scaries get the best of us all. When the whole weekend was a whirlwind of kid activities, catching up on chores, and thinking about the week ahead, it's time to slow down and make food that feeds the soul. There's nothing like a hearty chili with a kick of spice to bring you back to life. Grab your knife, cutting board, and spices. Let's get cookin!

• 2 pounds ground beef
• 1 pound bulk Italian sausage
• 1 (12 ounce) pack of bacon, cooked until crispy
• 3 (15 ounce) cans chili beans, drained
• 1 (15 ounce) can black beans
• 2 (28 ounce) cans diced tomatoes with juice
• 1 (6 ounce) can tomato paste
• 1 large yellow onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 jalapeño peppers, seeded and chopped
• 4 cups of beef stock
• ½ cup beer (optional)
• ¼ cup chili powder
• 2 tablespoon chopped garlic
• 1 tablespoon Worcestershire sauce
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons hot sauce of your choice
• 1 teaspoon dried basil
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 teaspoon salt, or more to taste
• 1 teaspoon ground black pepper, or more to taste
• 1 (8 ounce) package shredded Cheddar cheese
• Sour cream for topping

Cook the bacon in a skillet until crispy. Crumble the bacon and set aside. Heat a large pot over medium-high heat. Toss in the ground beef and sausage. Crumble and cook the meat until it is evenly browned and then drain the grease. Return the meat to the pot.

Open and pour in chili beans, black beans, diced tomatoes, and tomato paste. Add the rest of the listed ingredients. Stir, then cover and simmer over low heat for 2 hours, stirring occasionally.

Taste and season with more salt, pepper, and chili powder if needed. The longer the chili cooks on low, the better the flavors will meld together and create magic.

Remove from the heat and serve with sour cream, chips or cornbread, cheddar cheese, and any other toppings you fancy!