Boilermaker Tailgate Chili
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
42
Sourness
45
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
910 g
Ground Beef Chuck450 g
Italian Sausage (bulk)170 g
Tomato Paste (can)1 large
Yellow Onion (chopped)3 stalks
Celery (chopped)1 tbsp
Bacon Bits1 cup
Beer1 cup
Chili Powder1 tbsp
Worcestershire Sauce1 tbsp
Garlic (minced)1 tbsp
Oregano (dried)2 tsps
Ground Cumin1 tsp
Dried Basil1 tsp
Salt1 tsp
Ground Black Pepper1 tsp
Cayenne Pepper1 tsp
Paprika1 tsp
White SugarDirections:
1
Heat a large stock pot over medium-high heat
2
Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned
3
Drain off excess grease
4
Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste
5
Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer
6
Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar
7
Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally
8
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary
9
The longer the chili simmers, the better it will taste
10
Remove from heat and serve, or refrigerate, and serve the next day
11
To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese