Boilermaker Tailgate Chili

"We will have this for family movie night"
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
2hrs 30mins




  • 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.

Questions & Replies

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  1. Love this Chili the only thing I switched out was the sugar and replaced it with some sweet peppers delicious
  2. 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.
  3. Yummy! My only changes are to up the chili powder by a couple T. and use 2 cans kidney beans for 2 of the chili beans (use 2 spicy). Leftover made for killer mini chili pies.
    • Review photo by ColoradoCooking
  4. I have made this chile and variations of it for years. On more than one occasion people have said it is the best chile they have ever tried.
  5. This is a fantastic chili! I've been making this for several years, and I have won several (at home) cooking contest. Everyone that eats it wants the recipe :)


  1. Over time I have made minor changes. I now use 3 Poblano peppers and 4 Anaheim peppers (no bell peppers). 1lb of spiced sausage and 0.5lb of cooked bacon (no chuck). Go heavier on the celery (5-6 stalks). Let it cool a bit before serving (you can reheat it), and add the Cumin only once it has cooled down some.


I am SAHM to zoe5, Owen 2 and soon to be Liam in october. I love cooking for my family. When I was growing up, I remember home cooked meals and a clean house the best. That is what I am trying to pass down to my kids. I always love to expierment with new ideas.
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