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Boilermaker Tailgate Chili

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Ingredients

  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried basil
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1 tablespoon minced garlic or powder
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup chili powder
  • 1/2 cup beer
  • 4 cubes beef bouillon
  • 1/4 cupbacon bits
  • 2 green chile peppers, seeded and chopped
  • 1 teaspoon paprika
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 large yellow onion, chopped
  • 1 (6 ounce) can tomato paste
  • 4(28 ounce) cans diced tomatoes drained
  • 3(15 ounce) can kidney beans
  • 1 pound bulk Italian sausage
  • 2 pounds ground beef chuck
  • 1 green bell pepper, seeded and chopped

Step by Step method

    Step 1.

    To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

    Step 2.

    The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.

    Step 3.

    After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.

    Step 4.

    Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

    Step 5.

    Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar.

    Step 6.

    Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.

    Step 7.

    Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.

    Step 8.

    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.

Tips & variations

  • A) Use NO salt and salt free bouillon B) Swap the sausage for 2lb Ground Prok

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