Boilermaker Tailgate Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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:
3 ounces ground beef |
1 ounces bulk italian sausage |
5 ounce chili beans, drained |
2 ounce chili beans, spicy sauce |
7 ounce diced tomatoes with juice |
1 ounce tomato paste |
1/8 large yellow onion, chopped |
1/3 stalk celery, chopped |
1/8 green bell pepper, seeded and chopped |
1/8 red bell pepper, seeded and chopped |
1/4 green pepper, seeded and chopped |
1 bacon |
3/8 cube beef bouillon |
2 teaspoons beer |
1 teaspoons chili powder |
1/4 teaspoon worcestershire sauce |
1/4 teaspoon minced garlic |
1/4 teaspoon dried oregano |
1/4 teaspoon ground cumin |
1/4 teaspoon tabasco |
1/8 teaspoon dried basil |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
1/8 teaspoon cayenne pepper |
1/8 teaspoon paprika |
1/8 teaspoon white sugar |
Directions:
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. 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.
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.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
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