BOILERMAKER TAILGATE CHILI

Tailgate chili

 

Don’t you just love a big ole hardy bowl of chili after a long cold day, I know I sure do. I brought you another great chili recipe to keep you warm on these cold nights. This chili is really good, it is blue ribbon quality for sure. Don’t let the list of ingredients scare you off. This chili takes a little work but were talking some serious man food here and the pay off is more than worth it. So whether you’re tailgating, having a party or it’s just a nice evening in you’re gonna love it.

This chili is good right out of the pot, but it even seems to taste better the next day. You should also note that it freezes really well, so make a huge pot of chili and put some leftovers up for later. When it’s time to warm up the leftovers just pop them in the crock pot frozen and when you get home it’s ready to go. You should also note that this chili is spicy it has a little kick, but you can control the heat by adjusting the amount of hot sauce. Just a note I like to serve it with some cheese and a little fresh onion, totally up to you.

INGREDIENTS:

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 2 large yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon real bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (Tabasco)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 pack shredded Cheddar cheese – optional

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.

Source – allrecipes.com

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Posted in Mains, Recipes
4 comments on “BOILERMAKER TAILGATE CHILI
  1. Sounds delicious! I will give this a try for sure. Love the idea of mixing beef and sausage together!

  2. Kathy says:

    This sounds so good on a day like today when it is cold and snowy.

    Kathy
    http://gigglingtruckerswife.blogspot.com

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