Prep 30 mins
Cook 2 hrs
We will have this for family movie night
Make and share this Boilermaker Tailgate Chili recipe from Food.com.
- 2 lbs ground chuck
- 1 lb 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 chili peppers, seeded and chopped
- 1 tablespoon bacon bits
- 4 beef bouillon cubes
- 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(TM)
- 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 1/2 ounce) bagcorn chips such as Fritos corn chips (R)
- 1 (8 ounce) packageshredded cheddar cheese
- 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.
- 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.
- 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.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
This is the recipe I have been using for a few years. It is a must try and everyone loves it!!
I found this on another site & then noticed it here already. Tried this for superbowl & it went over very well. There were some subtle variations; can green chilies for fresh (I did one of each), regular bacon vs bits, beef broth (1/2 c) vs dry bouillon. I sub'd pork n' beans for the chili beans & some marinara for the t. sauce. I cut back the chili powder & cayenne abit but added dried red pepper flakes. There are lots of chili recipes out there... this one ranks up there near the top.
This is delish! My kids won't eat extremely spicy foods, so I cut the chili powder to 1 oz., cut the Tabasco to 1 tsp., and didn't use any cayenne at all. Despite the revisions, the chili still had a nice kick, and the flavors blended together perfectly. I'm definitely making this again---my whole family loved it.