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."

RECIPE RATING:

Read Reviews (1,133)

Review/Rate This Recipe

PREP TIME	30 Min
COOK TIME	2 Hrs
READY IN	2 Hrs 30 Min

SERVINGS

(Help)

Servings
USMETRIC

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?
	Zinfandel
	The Real Mojito

DIRECTIONS

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.

ADVERTISE WITH US

REVIEWS

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

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

Reviewed on feb. 7, 2007 by KIMI4

This is an excellent chili recipe. Tons of intresting flavors. Just a few changes because I... MORE

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

Reviewed on jan. 31, 2007 by KATHYLC

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.80 star rating.

KATHYLC
jan. 31, 2007

My husband loved this chili. I will definitely make again. I used 1 lb ground HOT italian turkey sausage, 1 lb HOT italian pork sausage and 1 lb ground round. It turned out to be a wonderful flavor combination and much more healthy than 3 lbs of beef. Since there were so many spices already in my HOT sausage blends I omitted the extra peppers and tabasco. It was still quite spicy. I cut the chili powder down to 3 Tablespoons. I was worried the full 4 T (=1/4 cup) would be too overpowering and mask the other flavors. I also used a whole can of beer. I didn't have any tomato paste so I used 2 small cans of tomato sauce. For the diced tomatoes I used 4 of the regular 14 oz cans - 1 petite diced and 3 regular size diced with chili spices included. I also added a fifth can of petite diced which had lime juice and cilantro in it. I did not drain any of them. Turned out wonderfully. The flavors were great and the tomatoes of different sizes cooked up for great texture. You can cetainly modify this recipe for your own tastes as far as spiceyness and heat. We like spicey chili but for my 5 year to eat it I have to go a little lighter on the spice. This recipe is difinitely worth the time and trouble. Will make again....and again! Thanks for sharing.

Was this review helpful? [ YES ]
57 users found this review helpful

My husband loved this chili. I will definitely make again. I used 1 lb ground HOT italian... MORE