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Boilermaker Tailgate Chili

  • 12servings
  • 120minutes
  • 600calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B6, B9, B12, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓

  1. 2 pounds ground beef chuck

  2. 1 pound bulk Italian sausage

  3. 3 (15 ounce) cans chili beans, drained

  4. 1 (15 ounce) can chili beans in spicy sauce

  5. 2 (28 ounce) cans diced tomatoes with juice

  6. 1 (6 ounce) can tomato paste

  7. 1 large yellow onion, chopped

  8. 3 stalks celery, chopped

  9. 1 green bell pepper, seeded and chopped

  10. 1 red bell pepper, seeded and chopped

  11. 2 green chile peppers, seeded and chopped

  12. 1 tablespoon bacon bits

  13. 4 cubes beef bouillon

  14. 1/2 cup beer

  15. 1/4 cup chili powder

  16. 1 tablespoon Worcestershire sauce

  17. 1 tablespoon minced garlic

  18. 1 tablespoon dried oregano

  19. 2 teaspoons ground cumin

  20. 2 teaspoons hot pepper sauce (e.g. Tabasco™)

  21. 1 teaspoon dried basil

  22. 1 teaspoon salt

  23. 1 teaspoon ground black pepper

  24. 1 teaspoon cayenne pepper

  25. 1 teaspoon paprika

  26. 1 teaspoon white sugar

  27. 1 (10 1/2 ounce) bag corn chips such as Fritos®

  28. 1 (8 ounce) package shredded Cheddar cheese

Instructions Jump to Ingredients ↑

  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.

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