BOILERMAKER TAILGATE CHILI RECIPE | ALLRECIPES
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.
Provided by MIGHTYPURDUE22
Categories Beef Chili
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 12 Servings
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutrition Facts : Calories 599.8 calories, CarbohydrateContent 55.3 g, CholesterolContent 69.7 mg, FatContent 30.1 g, FiberContent 11.5 g, ProteinContent 30.8 g, SaturatedFatContent 10.6 g, SodiumContent 2092.5 mg, SugarContent 11.8 g
BOILERMAKER TAILGATE CHILI RECIPE | ALLRECIPES
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.
Provided by MIGHTYPURDUE22
Categories Beef Chili
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 12 Servings
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutrition Facts : Calories 599.8 calories, CarbohydrateContent 55.3 g, CholesterolContent 69.7 mg, FatContent 30.1 g, FiberContent 11.5 g, ProteinContent 30.8 g, SaturatedFatContent 10.6 g, SodiumContent 2092.5 mg, SugarContent 11.8 g
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