Boilermaker Tailgate Chili

SUBMITTED BY: MIGHTYPURDUE22  PHOTO BY: Sean Lemecha 

"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."
Boilermaker Tailgate Chili Recipe
RECIPE RATING:
This recipe has been rated 1,418 times with an average star rating of 4.8
Read Reviews (1,133)
PREP TIME  30 Min
COOK TIME  2 Hrs
READY IN  2 Hrs 30 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon 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 (e.g. 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 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese

What to Drink?

Wine Zinfandel
Cocktail The Real Mojito

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on nov. 15, 2005 by Nhi Torres 
This recipe was an excellent starter but I modified it to my taste. I was afraid that this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on oct. 23, 2006 by VORCHA 
I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 7, 2007 by KIMI4 
This is an excellent chili recipe. Tons of intresting flavors. Just a few changes because I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 27, 2007 by MLM22 
Very disappointed. I hope he didn't make this down here in El Paso last year when Purdue... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 31, 2007 by KATHYLC 
My husband loved this chili. I will definitely make again. I used 1 lb ground HOT italian... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 6, 2008 by MAMASPICE 
MY FIRST HOMEMADE CHILI! I've got a huge pot of this yummy concoction simmering on the stove... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 19, 2008 by ~TxCin~ILove2Ck 
This was okay chili. The Italian sausage gave it a nice flavor, but hubby and I didn't care... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on feb. 1, 2007 by ace&ben'smom 
This is the best chili I've ever made! I followed the recipe exactly except I used my croc... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 30, 2007 by JeffKat 
EDIT - Still the best chilli ever. My changes include using only 2 cans of beans, using chunks... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on jan. 16, 2007 by kate 
I just made this recipe for the Pat's playoff game on Sunday... I thought it was amazing chili... MORE


 
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Nutritional Information
Boilermaker Tailgate Chili

Servings Per Recipe: 12

Amount Per Serving

Calories: 600

  • Total Fat: 30.1g
  • Cholesterol: 70mg
  • Sodium: 2092mg
  • Total Carbs: 55.3g
  •     Dietary Fiber: 11.5g
  • Protein: 30.8g

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