Boilermaker Tailgate Chili Recipe 375
BOILERMAKER TAILGATE CHILI
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
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
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
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
HEALTHIER BOILERMAKER TAILGATE CHILI
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
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 RECIPE - (3.7/5)
Provided by á-7031
Number Of Ingredients 28
Steps:
- Heat a large stock pot over med high heat. Crumble 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 celery, onion, green and red peppers, chile peppers, bacon bits, bouillon and beer Season with chili powder, Worcestershire sauce, garlic, oregano, sumin, hot pepper sauce, basil, salt, pepper, cayeene 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 summers, 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
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RECIPE BOILERMAKER TAILGATE CHILI - RECIPES.CAMP
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Reviews 1Servings 12Ratings 1Category Beef
- 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.
- Once your meat has browned nicely, turn the heat down to low and mix in the diced tomatoes, tomato paste, chili beans and spicy chili beans. Chop your onion, celery sticks, green and red bell peppers and chili peppers. Mince your garlic. Add it all to the pot. Stir in the bacon bits. Crumble in the beef bouillon cubes and pour over the beer. Add the Tabasco or pepper sauce of your choice. Pour in the Worcestershire sauce. Give everything a good mix and season with the chili powder, ground cumin, dried oregano, dried basil, paprika, salt, pepper, cayenne pepper and sugar. Blend it all together thoroughly, cover the pot with a lid and let the sauce simmer over low heat for at least 2 hours. Stir the sauce once in a while to avoid anything sticking to the bottom of the pot.
- After 2 hours, taste the sauce and adjust the seasoning as you like. Add some more chili powder if you want the sauce to be a bit more fiery. If you have more time on your hands, let the sauce simmer for longer than 2 hours. The longer you let it cook, the thicker, sweeter and tastier it will get. Remove the pot from the heat and serve immediately. You can also let it cool and then store it in the refrigerator for the next day.
- Divide the chili into bowls, shred a generous amount of Cheddar cheese over the top and eat with corn chips.
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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.
- Add chili beans, canned tomatoes, and tomato paste and stir. Then add onion, celery, green and red bell peppers, jalapeno peppers, crumbled bacon, bouillon, and beer. Stir in Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and sugar. Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
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