LITTLE ROCK, Ark. (KTHV) – Our THV11 Chili Challenge continues, and we've called in the pros!

Deanna Fleming joined THV11 This Morning with instructions on how to whip up a tailgate-ready chili using things you probably already have in your pantry.

-2 pounds ground chuck beef
-1-pound bulk Italian sausage
-1 can of drained kidney beans
-1 15 ounce can chili beans in spicy sauce
-2 28 ounce can diced tomatoes with juice
-3/4 large onion chopped
-1 tablespoon bacon bits
-4 cubes beef bouillon
-1/2 cup beer
-1/4 cup chili powder
-1 tablespoon Worcestershire
-1 tablespoon minced garlic
-2 tablespoons dried oregano
-2 teaspoons ground cumin
-2 teaspoons hot pepper sauce
-1 teaspoon dried basil
-I teaspoon salt
-1 teaspoon ground black pepper
-1 teaspoon cayenne pepper
-2 teaspoons paprika
-2 teaspoons sugar
-1 10.5 bag of corn chips or Fritos
-1 package shredded cheese


Brown meat before cooking. Toss it all in the crockpot except for shredded cheese and chips. Cook on low for 3-4 hours or on high for 6-7 hours.