Boilermaker Tailgate Chili
A hearty chili made with ground beef, Italian sausage, kidney beans, and a blend of spices. Simmered for hours to develop deep flavor, perfect for tailgating or game day.
Ingredients
- 907 g ground beef chuck
- 454 g bulk Italian sausage
- 3 can kidney beans
- 4 can diced tomatoes drained
- 1 can tomato paste
- 1 large yellow onion chopped
- 1 green bell pepper seeded and chopped
- 1 red bell pepper seeded and chopped
- 2 green chile peppers seeded and chopped
- 59.1 ml bacon bits
- 4 beef bouillon cubes
- 118 ml beer
- 59.1 ml chili powder
- 14.8 ml Worcestershire sauce
- 14.8 ml minced garlic
- 14.8 ml dried oregano
- 9.86 ml ground cumin
- 9.86 ml hot pepper sauce
- 4.93 ml dried basil
- 4.93 ml ground black pepper
- 4.93 ml cayenne pepper
- 4.93 ml paprika
- 1 pack shredded Cheddar cheese
Nutrition (per serving, estimated)
Estimated based off 20 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 180 mg
- Iron: 3.88 mg
- Magnesium: 62.8 mg
- Phosphorus: 200 mg
- Potassium: 753 mg
- Zinc: 2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 907 g ground beef chuck
- 454 g bulk Italian sausage
- 3 can kidney beans
- 1 can tomato paste
- 59.1 ml bacon bits
- 4 beef bouillon cubes
- 118 ml beer
- 59.1 ml chili powder
- 14.8 ml Worcestershire sauce
- 14.8 ml minced garlic
- 14.8 ml dried oregano
- 9.86 ml ground cumin
- 9.86 ml hot pepper sauce
- 4.93 ml dried basil
- 4.93 ml ground black pepper
- 4.93 ml cayenne pepper
- 4.93 ml paprika
- 1 pack shredded Cheddar cheese
Prepare
- Drain 4 can diced tomatoes
- Chop 1 large yellow onion
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green chile peppers, seeded and chopped
Let's Cook
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Step 1.
Heat a large stock pot over medium-high heat. Crumble the ground chuck and Italian sausage into the hot pan, and cook until evenly browned, about 8-10 minutes, breaking up the meat with a spoon. Drain off excess grease.
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Step 2.
Add the kidney beans, diced tomatoes, and tomato paste to the pot. Stir in the chopped onion, green and red bell peppers, green chile peppers, bacon bits, beef bouillon cubes, and beer.
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Step 3.
Season with chili powder, Worcestershire sauce, minced garlic, dried oregano, ground cumin, hot pepper sauce, dried basil, black pepper, cayenne pepper, and paprika. Stir to blend all ingredients thoroughly.
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Step 4.
Cover the pot and simmer over low heat for at least 2 hours, stirring occasionally. The longer it simmers, the better the flavor. After 2 hours, taste and adjust seasonings if needed.
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Step 5.
Remove from heat. To serve, ladle the chili into bowls and top with shredded Cheddar cheese.
Tips & variations
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A) Use NO salt and salt free bouillon B) Swap the sausage for 2lb Ground Prok