Boilermaker Chili Recipes

HEALTHIER BOILERMAKER TAILGATE CHILI

Healthier Boilermaker Tailgate Chili image

This chili has always been great during football season--and the rest of the year! But I like to make it a little healthier by reducing the fat and sodium content. Sprinkle with red onion, cilantro or diced avocado (optional).

Provided by MakeItHealthy

Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 25

Ingredients

2 pounds extra-lean ground beef
1 pound chicken sausage, casings removed
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
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
3 cups baked tortilla chips

Steps:

Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.
Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 44.9 g, Cholesterol 67.3 mg, Fat 19.8 g, Fiber 10.6 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1587.7 mg, Sugar 11.2 g

BOILERMAKER TAILGATE CHILI

Boilermaker Tailgate Chili image

Make and share this Boilermaker Tailgate Chili recipe from Food.com.

Provided by zoe85

Categories Kid Friendly

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 28

Ingredients

2 lbs ground chuck
1 lb 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 beef bouillon cubes
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 1/2 ounce) bag corn chips such as Fritos corn chips (R)
1 (8 ounce) package shredded cheddar cheese

Steps:

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.

Nutrition Facts : Calories 899.6, Fat 40, SaturatedFat 14.3, Cholesterol 117.4, Sodium 2173.8, Carbohydrate 88.4, Fiber 16, Sugar 11.7, Protein 50.3

BOILERMAKER CHILI

BOILERMAKER CHILI image

Categories Soup/Stew Beef

Yield 12 Servings

Number Of Ingredients 28

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)
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

Steps:

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.

BOILERMAKER TAILGATE CHILI

Boilermaker Tailgate Chili image

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Provided by MIGHTYPURDUE22

Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 28

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
½ cup beer
¼ 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

Steps:

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.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g

BOILERMAKER TAILGATE CHILI RECIPE

Boilermaker Tailgate Chili Recipe image

Find your next comfort food in our boilermaker chili! It's a delicious mix of rich and bold flavors from beef, spicy beans, and various spices.

Provided by Recipes.net Team

Categories Casserole

Time 1h30m

Yield 10

Number Of Ingredients 25

Ingredients

1 lb preferably chuck ground beef
½ lb of your choice, preferably Italian sausage, removed from its casing & crumbled sausage
20 oz canned, drained red kidney beans
10 oz canned, drained chickpeas
28 oz (1 can), diced tomatoes with juice
3 oz tomato paste
5½ oz chopped yellow onion
7 oz chopped celery
5 oz seeded, chopped green bell pepper
2 beef bouillon cubes
½ cup beer
2 tbsp chili powder
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp of your choice hot sauce
1 tsp dried basil
1 tsp cayenne pepper
1 tsp paprika
1 tsp muscovado sugar
to taste salt and ground black pepper
5 oz or potato chips, preferably unsalted, crushed corn chips
4 oz shredded cheddar cheese

Steps:

Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the stockpot and cook until they're evenly browned. Drain the excess grease.
Add the onions, celery, garlic, and green bell peppers. Saute briefly.
Add the tomato paste and roast briefly, then deglaze with beer. Reduce briefly.
Add the beans, chickpeas, and diced tomatoes. Saute briefly.
Add bouillon cubes, chili powder, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne pepper, paprika, and sugar. Stir the mixture until well-combined.
Cover the stockpot and simmer over low heat for at least 1 hour, stirring occasionally.
Season to taste with salt and pepper. Adjust accordingly.
Remove the chili from heat. Top it with roughly 1 tablespoon of shredded cheddar cheese and ⅓ cup of corn chips per serving. Serve warm and enjoy a steaming bowl of tailgate chili!

Nutrition Facts : Calories 487.00kcal, Carbohydrate 43.00g, Cholesterol 60.00mg, Fat 25.00g, Fiber 11.00g, Protein 25.00g, SaturatedFat 9.00g, ServingSize 10.00, Sodium 772.00mg, Sugar 9.00g, TransFat 1.00g, UnsaturatedFat 9.00g

BOILERMAKER TAILGATE CHILI

Boilermaker Tailgate Chili image

This chili with sausage and ground beef is loaded with veggies like onions, red and green bell peppers, green chile peppers, and celery.

Provided by 100krecipes

Categories Chili Recipe Soup

Time 2h30m

Number Of Ingredients 27

Ingredients

2 lbs ground beef chuck
1 lb bulk Italian sausage
3 (15 oz) cans chili beans, drained (I used white beans)
1 (15 oz) can chili beans in spicy sauce (I used spicy pinto beans)
2 (28 oz) cans diced tomatoes with juice
1 (6 oz) can tomato paste
1 large yellow onion, chopped
3 stalks of celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 tbsp bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tbsp Worcestershire sauce
1 tbsp minced garlic
1 tbsp dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
1 tsp ground pepper
1 tsp cayenne pepper
1 tsp paprika
1 tsp white sugar
1 (10.5 oz) bag corn chips such as Fritos
1 (8 oz) package shredded Cheddar cheese

Steps:

Using a large pot cook ground beef and sausage stirring to crumble
Mix in your chopped veggies, diced tomatoes, bacon bits, and beans
Add the tomato paste, Worcestershire sauce, hot pepper sauce, beef bouillon, and beer
Next, mix in your spices, stir to blend, and cook over low heat at least for 2 hours
Try midway and adjust seasoning if needed. Serve in bowls and top with Fritos and Cheddar cheese.

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<li style="text-align:justify">Heat a large stock pot over medium-high heat. Cook the ground chuck beef and crumbled sausage into the pan, stirring and breaking the beef knots, until evenly browned. Drain off excess grease.
Mix 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, reduce the heat and place the lid on. Simmer over low heat for at least 2 hours, giving a stir from time to time. The longer the chili simmers, the better it will taste.

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In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
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Take a large stock pot and heat it over medium-high heat. Once your pot is nice and hot, crumble in the ground beef chuck and mix in the Italian sausage. Fry the meat mixture, giving it the occasional stir, until it is browned evenly. If you get any excess grease forming, simply drain it off.
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