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Boilermaker Tailgate Chili

2 pounds ground beef chuck

1 pound bulk Italian sausage

3(15 oz) cans chili beans, drained

1(15 oz) can chili beans in spicy sauce

2(28 oz) cans diced tomatoes with juice

1(6 oz) 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 tbsp bacon bits

4 cubes beef boullion

 

1 tbsp Worchestershire Sauce 

1/4 cup chili powder

1 tbsp minced garlic

1 tbsp dried oregano

2 tsp ground cumin

2 tsp hot pepper sauce e.g. Tobasco

1 tsp dried basil

1 tsp salt

1 tspground black pepper

1 tsp cayenne pepper

1 tsp paprika

1 tsp white sugar

1(10.5 oz) bag corn chips e.g. Fritos

1(8 oz) package shredded Cheddar cheese

1/2 cup beer

 

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 chile beans, spicy chili beans, diced tomatoes and tomato paste.  Add the onion, celery, green and red peppers, chili peppers, bacon bits, boullion 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 refridgerate and serve the next day.  

4.  To serve, ladle into bowls and top with corn chips and cheddar cheese. 

To Print:  Set printer settings to Landscape 




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