Name: Boilermaker Tailgate Chili
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 lb ground beef chuck; 1 lb bulk Italian sausage; 3 cans chili beans, 15 oz each, drained; 1 can chili beans in spicy sauce, 15 oz; 2 cans diced tomatoes with juice, 28 oz each; 1 can tomato paste, 6 oz; 3 stalks celery, chopped; 1 whole large yellow onion, chopped; 1 whole green bell pepper, seeded and chopped; 1 whole red bell pepper, seeded and chopped; 2 whole green chile peppers, seeded and chopped; 1 tbsp bacon bits; 4 cubes beef bouillon; 1/2 cup beer; 1/4 cup chili powder; 1 tbsp minced garlic; 1 tbsp Worcestershire sauce; 1 tbsp dried oregano; 2 tsp ground cumin; 2 tsp hot pepper sauce, such as Tabasco; 1 tsp dried basil; 1 tsp cayenne pepper; 1 tsp paprika; 1 tsp white sugar; 1 tsp kosher salt; 1 tsp ground black pepper; 1 bag corn chips, 10.5 oz, such as Fritos; 1 pkg shredded Cheddar cheese, 8 oz

Steps

Gather all ingredients.
Heat a large stock pot over medium-high heat. Crumble ground beef chuck and Italian sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
Pour in chili beans, chili beans in spicy sauce, diced tomatoes with juice, and tomato paste. Add celery, yellow onion, green bell pepper, red bell pepper, green chile peppers, bacon bits, beef bouillon, beer, chili powder, minced garlic, Worcestershire sauce, dried oregano, ground cumin, hot pepper sauce, dried basil, cayenne pepper, paprika, white sugar, kosher salt, and ground black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
Taste and season with more kosher salt, ground black pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.
To serve, ladle hot chili into bowls and top with corn chips and shredded Cheddar cheese. Enjoy!

Chef's notes

Brown the meat in batches if needed so it sears rather than steams -- overcrowding the pot leads to gray, greasy meat instead of a deep browned crust that builds flavor. The chili is done when it has thickened enough to coat the back of a spoon and the fat has fully integrated; internal pot temperature should be a steady 200 to 210 deg F during the low simmer. Prep and chop all vegetables before the meat goes in the pan -- once the beef and sausage are browned, the remaining ingredients go in quickly and you don't want the fond to burn while you're still chopping. A dark beer like a lager or amber ale works best here; avoid IPAs, which turn bitter after a long simmer. This chili improves dramatically overnight -- make it a day ahead, cool completely uncovered, then refrigerate; skim any solidified fat from the surface before reheating over low heat. Stores refrigerated for up to 4 days or frozen for up to 3 months.

Source: MIGHTYPURDUE22 ↗ · rated ★ 4.8 by 8,280 people there

Boilermaker Tailgate Chili

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