Original URL: http://allrecipes.com/recipe/78299/boilermaker-tailgate-chili/
Ingredients
·
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 chile
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(TM))
·
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(R)
·
1 (8 ounce) package shredded
Cheddar cheese
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, 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.
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.