Boilermaker Tailgate Chili

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Prep 30 min Cook 2 hr Source: 78299

Main DishGregg

Ingredients

2 pounds ground beef chuck
1 pound bulk Italian sausage
45 ounces chili beans, drained
15 ounces chili beans in spicy sauce
48 ounces diced tomatoes with juice
6 ounces tomato paste
1 large onion (chopped)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
2 green chile peppers (chopped)
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon garlic (minced)
1 tablespoon oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce
1 teaspoon basil
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
8 ounces Cheddar cheese (shredded)

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 6 ounces tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, 1 tablespoon bacon bits, bouillon, and 1/2 cup beer. Season with 1/4 cup chili powder, 1 tablespoon Worcestershire sauce, garlic, 1 tablespoon oregano, cumin, 2 teaspoons hot pepper sauce, 1 teaspoon basil, salt, pepper, cayenne, 1 teaspoon 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 1/4 cup 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 shredded cheddar cheese.

Notes

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.