Post by Loupy on Sept 11, 2015 13:55:41 GMT -7
Boilermaker Tailgate Chili
Recipe by:MIGHTYPURDUE22 @ allrecipes.com/
"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."
Prep Time: 30 min
Cook Time: 2 Hours
Total Time: 2 Hours and 30 Min
Makes: 12 Servings
Ingredients
2-3 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
Directions
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.
Cook's Note:
I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cookoff with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lbs of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obviously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauted the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really developes a great flavor by doing this. I used my crockpot on low to keep it warm the day I served it.
Recipe by:MIGHTYPURDUE22 @ allrecipes.com/
"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."
Prep Time: 30 min
Cook Time: 2 Hours
Total Time: 2 Hours and 30 Min
Makes: 12 Servings
Ingredients
2-3 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
Directions
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.
Cook's Note:
I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cookoff with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lbs of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obviously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauted the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really developes a great flavor by doing this. I used my crockpot on low to keep it warm the day I served it.