Boilermaker Tailgate Chili
    DinnerAmerican

    Boilermaker Tailgate Chili

    This boilermaker chili simmers up ground beef, sausage, beans, and tons of spice for a real crowd-pleaser. It's a favorite for game day or any day!

    Prep Time
    30 min
    Cook Time
    120 min
    Total Time
    150 min
    Servings
    12
    Difficulty
    hard

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    Ingredients

    • 2 lb ground beef chuck
    • 1 lb bulk Italian sausage
    • 3 piece (15 ounce) cans chili beans, drained
    • 1 piece (15 ounce) can chili beans in spicy sauce
    • 2 piece (28 ounce) cans diced tomatoes with juice
    • 1 piece (6 ounce) can tomato paste
    • 3 stalks celery, chopped
    • 1 large yellow onion, chopped
    • 1 green bell pepper, seeded and chopped
    • 1 red bell pepper, seeded and chopped
    • 2 green chile peppers, seeded and chopped
    • 1 tbsp bacon bits
    • 4 cubes beef bouillon
    • 0.50 cup beer
    • 0.25 cup chili powder, or more to taste
    • 1 tbsp minced garlic
    • 1 tbsp Worcestershire sauce
    • 1 tbsp dried oregano
    • 2 tsp ground cumin
    • 2 tsp hot pepper sauce (such as Tabasco®)
    • 1 tsp dried basil
    • 1 tsp cayenne pepper
    • 1 tsp paprika
    • 1 tsp white sugar
    • 1 tsp salt, or more to taste
    • 1 tsp ground black pepper, or more to taste
    • 1 piece (10.5 ounce) bag corn chips (such as Fritos®)
    • 1 piece (8 ounce) package shredded Cheddar cheese

    Instructions

    1. 1

      Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.

    2. 2

      Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

    3. 3

      Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.

    4. 4

      To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!

    Nutrition Facts

    Per Serving

    600
    Calories
    31g
    Protein
    55g
    Carbs
    30g
    Fat

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