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Boilermaker Tailgate Chili

Reviewed: May 28, 2013
A really good chili base. I made the following adjustments: 1lb cubed chuck steak in place of 1lb ground chuck, 4 strips bacon instead of bacon bits, light red kidney beans in place of 1 can of mild chili beans, 1/2 jalepeno and full Anaheim for chili peppers, double the garlic, sambal oleak in place of hot pepper sauce, full can of lite beer. I browned the ground meats together, then browned the cubed steak, then fried the bacon, then partially cooked the celery, bell peppers, chili peppers, garlic, and onion in the leftover oils and juices. I did drain each individual meat as it came off the pan. Then everything into a dutch oven and simmer for 3 hours. I cooled overnight, then heat and simmered another 2 hours the next night before serving. It's spicy for some, but a can of crushed pineapple (or portion thereof) really helps cut the heat.
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