Game Day Chili!

2 pounds ground beef

1 (64 ounce) can baked beans, undrained

1 (15 ounce) can red kidney beans

1 (15 ounce) can white kidney beans

1 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

2 green chili peppers, seeded and chopped

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon chipotle pepper

1 teaspoon paprika

1 (8 ounce) package shredded Cheddar cheese

1 (16 ounce) container sour cream

Heat a large stock pot over medium-high heat. Crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, kidney beans, diced tomatoes and tomato paste. Add the onion and chili peppers. Season with chili powder, Worcestershire sauce, garlic, salt, pepper, cayenne, paprika, and chipotle. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. The baked beans give it a sweeter taste while the spices give it a little kick and the chipotle and paprika gives it a smoky flavor.  Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with sour cream and shredded Cheddar cheese.