Boilermaker Tailgate Chili
Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 cans (15 ounce each) chili beans, drained
1 can (15 ounce) chili beans in spicy sauce
2 cans (28 ounce each) diced tomatoes with juice
1 can (6 ounce) tomato paste
1 large yellow onion, chopped
3 stalk s 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 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 teaspoon s ground cumin
2 teaspoon s 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 bag (10.5 ounce) corn chips such as Fritos®
1 package (8 ounce) shredded cheddar cheese
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Let's Make It
1
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
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili 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
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. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.
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