Every year hubby has a chili cookoff at work. And for the past few years he’s used the same recipe. The chili cookoff is coming up and we couldn’t find the piece of paper with the old recipe on it, so we thought we’d try something new. And it’s a good one!
Boilermaker Tailgate Chili is the top rated chili recipe on allrecipes.com. And well, we’re Boilermakers so why aren’t we making the Boilermaker Tailgate Chili?
Well, because the ingredient list is long and intimidating. And it makes a lot of chili!!! So I finally gave it a go, but changed it up to fit our desired amount of servings and based on our preferences and well, we have a winner!
Of course we had to top it with cheese. We’re cheese people. And we had some cornbread to go with it, but crushed tortilla chips would be delicious, too!
But you can forgo the cheese if you want and it’s still delicious. There’s just enough spicy kick without burning your mouth. And lots of veggies and beans to help fill you up. You know, I’m not usually a huge fan of chili, but this Boilermaker Chili really is fantastic!
- 1 lb ground chuck
- 1 lb ground Italian sausage
- 1 (15 ounce) can pinto beans, drained
- 1 (15 ounce) can chili beans in spicy sauce, drained
- 1 (14 ounce) can diced tomatoes with juice
- 6 tbsp tomato paste
- 1/2 large yellow onion, chopped
- 2 stalks celery, chopped
- 1/2 green bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1 jalepeno pepper, seeded and chopped
- 2 cloves garlic, minced
- 2 cubes beef bouillon
- 1/2 cup beer
- 2 tbsp chili powder
- 1/2 tbsp Worcestershire sauce
- 1/2 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp hot pepper sauce (e.g. Tabasco™)
- 1/2 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1/2 tsp white sugar
- 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, 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 with a sprinkling of shredded cheddar cheese.
Favorite winter comfort food: soup or chili?
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