Boilermaker Tailgate Chili ​
Servings: 6
Ingredients
  • 1 pound ground beef chuck
  • 1 1/2 (15-ounce) cans chili beans, drained
  • 1/2 (15-ounce) can chili beans in spicy sauces
  • 1 (28-ounce) can diced tomatoes with juice
  • 1/2 pound bulk Italian sausage
  • 1/2 (6-ounce) can tomato paste
  • 1/2 large yellow onion, chopped
  • 1 1/2 stalks celery, chopped
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and chopped
  • 1 green chile peppers, seeded and chopped
  • 1 1/2 teaspoons bacon bits
  • 2 cubes beef bouillon
  • 1/4 cup beer
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoons minced garlic
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon hot pepper sauces (e.g. tabasco™)
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon white sugar
  • 1/2 (10.5 ounce) bag corn chip such as fritos®
  • 1/2 (8-ounce) package shredded Cheddar cheese
Directions
Step 1 Heat a huge stockpot over medium-high heat. Crumble the bottom chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
Step 2 Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add the onion, celery, green and red bell peppers, hot 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.
Step 3 After 2 hours, taste, and modify salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it'll taste. Remove from heat and serve, or refrigerate, and serve the very next day.
Step 4 To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.