Boilermaker Tailgate Chili

By Ellie

12 Person

150 Minutes

0 Calories

Ground beef, Italian sausage, beans, and a tomato base come together with lots of flavor and spice in this popular chili recipe. It's perfect for tailgating before football games or any time of year.

Ingredients

1 (8 ounce) package shredded Cheddar cheese
1 (10.5 ounce) bag corn chips such as Fritos®
1 tsp. white sugar
1 tsp. paprika
1 tsp. cayenne pepper
1 tsp. ground black pepper
1 tsp. salt
1 tsp. dried basil
2 tsp. hot pepper sauce (e.g. Tabasco™)
2 tsp. ground cumin
1 tbsp. dried oregano
1 tbsp. minced garlic
1 tbsp. Worcestershire sauce
1/4 cup chili powder
1/2 cup beer
4 cubes beef bouillon
1 tbsp. bacon bits
2 green chile peppers, seeded and chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 stalks celery, chopped
1 large yellow onion, chopped
1 (6 ounce) can tomato paste
2 (28 ounce) cans diced tomatoes with juice
1 (15 ounce) can chili beans in spicy sauce
3 (15 ounce) cans chili beans, drained
1 pound bulk Italian sausage
2 pounds ground beef chuck

Method

01

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.
02

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.
03

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.
04

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Related Tags

Boilermaker Tailgate Chili

4.0

( By Ellie )

Ground beef, Italian sausage, beans, and a tomato base come together with lots of flavor and spice in this popular chili recipe. It's perfect for tailgating before football games or any time of year.

01 Information

Grade easy
Serving 12 servings
Prep Time 30 Mins
Cook Time 120 Mins
Total Time 150 Mins

02 Ingredients

1 (8 ounce) package shredded Cheddar cheese

1 (10.5 ounce) bag corn chips such as Fritos®

1 tsp. white sugar

1 tsp. paprika

1 tsp. cayenne pepper

1 tsp. ground black pepper

1 tsp. salt

1 tsp. dried basil

2 tsp. hot pepper sauce (e.g. Tabasco™)

2 tsp. ground cumin

1 tbsp. dried oregano

1 tbsp. minced garlic

1 tbsp. Worcestershire sauce

1/4 cup chili powder

1/2 cup beer

4 cubes beef bouillon

1 tbsp. bacon bits

2 green chile peppers, seeded and chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

3 stalks celery, chopped

1 large yellow onion, chopped

1 (6 ounce) can tomato paste

2 (28 ounce) cans diced tomatoes with juice

1 (15 ounce) can chili beans in spicy sauce

3 (15 ounce) cans chili beans, drained

1 pound bulk Italian sausage

2 pounds ground beef chuck

03 Method

Step 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.

Step 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.

Step 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.

Step 4

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

04 Author