Boilermaker Tailgate Chili

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Description

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
  • ½ cup beer
  • ¼ 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

Instructions

  1. Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook
  2. stirring frequently
  3. until meat is evenly browned. Drain off excess grease.
  4. Pour in chili beans
  5. spicy chili beans
  6. diced tomatoes
  7. and tomato paste. Add celery
  8. onion
  9. bell peppers
  10. chile peppers
  11. bacon bits
  12. bouillon
  13. beer
  14. 1/4 cup chili powder
  15. garlic
  16. Worcestershire sauce
  17. oregano
  18. cumin
  19. hot pepper sauce
  20. basil
  21. cayenne
  22. paprika
  23. sugar
  24. 1 teaspoon salt
  25. and 1 teaspoon black pepper. Stir to blend
  26. then cover and simmer over low heat for at least 2 hours
  27. stirring occasionally.
  28. Taste and season with more salt
  29. pepper
  30. and chili powder if necessary. The longer the chili simmers
  31. the better it will taste. Remove from the heat and serve
  32. or cool
  33. refrigerate
  34. and reheat the next day.
  35. To serve
  36. ladle hot chili into bowls and top with corn chips and Cheddar cheese.

Prep Time: 30 mins

Cook Time: 2 hrs

Total Time: 2 hrs 30 mins

Servings: 12

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