Boilermaker Tailgate Chili

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.
Ingredients

  •     2 pounds ground beef chuck
  •     1 pound bulk Italian sausage
  •     3 (15 ounce) cans chili beans, drained
  •     1 (15 ounce) can chili beans in spicy sauce
  •     2 (28 ounce) cans diced tomatoes with juice
  •     1 (6 ounce) can tomato paste
  •     1 large yellow onion, chopped
  •     3 stalks celery, chopped
  •     1 green bell pepper, seeded and chopped
  •     1 red bell pepper, seeded and
chopped
  •     2 green chile peppers, seeded and chopped
  •     1 tablespoon bacon bits
  •     4 cubes beef bouillon
  •     1/2 cup beer
  •     1/4 cup chili powder
  •     1 tablespoon Worcestershire sauce
  •     1 tablespoon minced garlic
  •     1 tablespoon dried oregano
  •     2 teaspoons ground cumin
  •     2 teaspoons hot pepper sauce (e.g. Tabasco™)
  •     1 teaspoon dried basil
  •     1 teaspoon salt
  •     1 teaspoon ground black pepper
  •     1 teaspoon cayenne pepper
  •     1 teaspoon paprika
  •     1 teaspoon white sugar
  •     1 (10.5 ounce) bag corn chips such as Fritos®
  •     1 (8 ounce) package shredded Cheddar cheese
  • Directions
    1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
    2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
    3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
    4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


    Related Posts :

    • Bacon & Eggs in Toast CupsI made this for breakfast this morning for my friends and roommates and it was absolutely delicious!Ingredients :6 slices of bread6 slices o… Read More...
    • Fastest Cinnamon RollsI made them and they were delicious. The icing was so good. I made them the night before i cooked them, the ingredients did separate a littl… Read More...
    • Garlic Cheddar BiscuitsI made these tonight and they were perfect!!! I also used Old Bay and parsley as someone else stated. Also, instead of shredding the cheese … Read More...
    • S'more Crack Dip What a great, yummy idea, especially in the winter when you can't have a campfire! Love itIngredients :1 cup of milk chocolate chips2 tbs of… Read More...
    • Parmesan Knots I just made these for our Italian dinner, they are delicious. I will definitely make these again. They bake to size of a small roll so they … Read More...

    0 Response to "Boilermaker Tailgate Chili"

    Post a Comment