Boilermaker chili

Boilermaker chili

Recipe by: MIGHTYPURDUE22

Elements

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  • 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
  • one (six ounce) can tomato paste
  • 1 large yellow onion, chopped
  • three stalks celery, chopped
  • one green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • one/2 cup beer
  • one/4 cup chili powder
  • one tablespoon Worcestershire sauce
  • one tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • two teaspoons scorching pepper sauce (e.g. Tabasco™)
  • one teaspoon dried basil
  • one teaspoon salt
  • 1 teaspoon ground black pepper
  • one teaspoon cayenne pepper
  • one teaspoon paprika
  • one teaspoon white sugar
  • one (10.5 ounce) bag corn chips such as FritosĀ®
  • one (8 ounce) package shredded Cheddar cheese
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Instructions

2 h 30 m

  1. Heat a big stock pot more than medium-higher heat. Crumble the ground chuck and sausage into the sizzling pan, and cook until finally evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Include 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 mix, then cover and simmer more than lower heat for at least two hrs, stirring occasionally.
  3. Right after 2 hrs, taste, and modify salt, pepper, and chili powder if essential. The longer the chili simmers, the far better it will taste. Get rid of from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and leading with corn chips and shredded Cheddar cheese.

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