Boilermaker Tailgate Chili

One of my favorite things to do is cook! I love trying new recipes. It is a bit harder to try anything too complicated during the school year so it's usually more crockpot centered. This recipe was not for the crockpot, but could easily be adapted. The above picture was taken at the beginning. I failed to take a plated picture. The kids were starving and it slipped my mind!

Anytime the family says, “Mom this is awesome,” or they go back for seconds….I know it's a keeper!!! This was one of those times. I've been making the same recipe from Southern Living for years. It is really great, but this is different in a very tasty way. I highly recommend trying it. It is from AllRecipes, and you will find the link below. Please go check it out if you need to adjust the servings. You can change the serving size and it will adjust the ingredients for you….major cooking help!

I have a family of 4: 2 adults and 2 teens (1 of which may as well have a shovel instead of a fork at dinner time). I used the recommended servings. It makes a lot! We ate it Sunday evening with tortilla and corn chips. Cornbread would be great as well, just took the easy way out. 🙂 We have a Saturday tailgate planned so I froze the rest to take to Clemson. I'll thaw the day before and warm in my crockpot on the drive. My crockpot has a handy warmer setting.

Original recipe makes 12 Servings

Ingredients

Makes servings USMetricAdjust Recipe (Help)

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 chili 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

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 tomato paste. Add the onion, celery, green and red bell peppers, chili 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.

3. 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.

4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

I'll admit….that's a lot of ingredients. All of the spices I had on hand so it wasn't too bad. Come on give it a try. It is worth it! The addition of the sausage gives this chili a different, wonderful flavor! The only changes that I made were in that I just used a whole bottle of beer. I just couldn't see wasting it. I only used 1 teaspoon of cumin.

I hope you give it a try and love it as much as my family did! The original source can be found at AllRecipes. Just click and it will take you right there to adjust serving sizes if you wish to do so.

Linking up to!

http://www.stonegableblog.com/

Enjoy!

Christy

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Also on OSH! Turkey and Ham Lunchbox Wrap

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Linda Primmer says

October 19, 2012 at 11:51 AM

Hi Christy, chili is always wonderful when the weather cools off. This recipe looks hearty. Thanks for sharing.

- Christy Little says
  
  October 21, 2012 at 12:01 PM
  
  Thanks so much for stopping by! I hope you give it a try and enjoy!
  
Yvonne says

October 17, 2012 at 8:35 PM

Christy, What a wonderful blog you have!! Thanks for the great chili recipe. It’s the perfect time of year for warm comfy food!!!
I have a foodie linky party called ON THE MENU MONDAY at my blog. It goes live each Sunday night. I would love you to share your Boilermaker Tailgage Chili!!!
I am a new follower!

- Christy Little says
  
  October 18, 2012 at 11:42 AM
  
  Yvonne, Thanks so much for stopping by and following! Your blog is so very inspiring! I am loving it! I just linked up to tips and will link up to the foodie link as well. Hugs 🙂