Boilermaker Tailgate Chili
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1/4 cup chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 large yellow onion chopped
- 3 stalks celery chopped
- 1 green bell pepper seeded and chopped
- 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 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
- 2 teaspoons hot pepper sauce (e.g. tabascoâ„¢)
- 1 (10.5 ounce) bag corn chips such as fritosâ®
- 1 (8 ounce) package shredded cheddar cheese
- Carbohydrate 5.25396392732572 g
- Cholesterol 80.3152145331807 mg
- Fat 23.8891712075664 g
- Fiber 1.52997716700421 g
- Protein 21.2133501503715 g
- Saturated Fat 8.88593297740916 g
- Serving Size 1 1 Serving (251g)
- Sodium 628.259938632985 mg
- Sugar 3.72398676032151 g
- Trans Fat 2.36863739253645 g
- Calories 327 calories
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.
