Boilermaker Tailgate Chili (Adpated)
The addition of Italian sausage sets this apart from other chili. As written, very mild. Topped with sour cream, shredded cheese and rimmed in corn chips. Original recipe calls for beer (1/4 cup?), hot sauce and a teaspoon each of paprika, cayenne and white sugar. Proportions of meat/beans are altered slightly too. Also called for 6 oz. tomato paste, but I really felt this had enough 'body' to it as is. Makes a huge amount, so an extra large stock pot or two crockpots will be needed.
Credit: Biran Voltaggio
1 1/2 pounds ground beef chuck
1 pound bulk Italian sausage
1/2 pound ground pork
2 (15 ounce) cans chili beans, regular or spicy, undrained
1 (15 ounce) can cannellini beans, undrained
1 (15 ounce) can kidney beans, undrained
2 (28 ounce) cans crushed tomatoes with juice
1 (15 ounce) can petite diced tomatoes
1 large yellow onion, chopped
3 stalks celery, chopped
2 green bell peppers, seeded and chopped
2 nardello peppers, seeded and chopped
4 cubes beef bouillon
generously rounded 1/4 cup chili powder
2 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Additional garnish: Sour cream, chopped green onions
Heat a large stock pot over medium-high heat. Crumble the ground chuck, sausage and pork into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, cannellini and kidney beans, along with diced tomatoes. Add the onion, celery, green bell peppers, chile peppers and bouillon cubes. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil and pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (We did ours half in half--stovetop and crockpot--for several hours. After 2 hours, taste, and make adjustments, adding salt, pepper, and additional spices as needed. 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, shredded Cheddar, sour cream and onions.
Related recipes:
* Flatlander Chili
* Cha Cha's White Chicken Chili
* Black Bean Chicken Chili
* Quick and Easy Chili
* Shortcut Salsa Chili
* Chili Mac
* 'Fake' Chili (Vegetarian Friendly)
* Chunky Beef Chili
Credit: Biran Voltaggio
1 1/2 pounds ground beef chuck
1 pound bulk Italian sausage
1/2 pound ground pork
2 (15 ounce) cans chili beans, regular or spicy, undrained
1 (15 ounce) can cannellini beans, undrained
1 (15 ounce) can kidney beans, undrained
2 (28 ounce) cans crushed tomatoes with juice
1 (15 ounce) can petite diced tomatoes
1 large yellow onion, chopped
3 stalks celery, chopped
2 green bell peppers, seeded and chopped
2 nardello peppers, seeded and chopped
4 cubes beef bouillon
generously rounded 1/4 cup chili powder
2 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Additional garnish: Sour cream, chopped green onions
Heat a large stock pot over medium-high heat. Crumble the ground chuck, sausage and pork into the hot pan, and cook until evenly browned. Drain off excess grease. Pour in the chili beans, cannellini and kidney beans, along with diced tomatoes. Add the onion, celery, green bell peppers, chile peppers and bouillon cubes. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil and pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. (We did ours half in half--stovetop and crockpot--for several hours. After 2 hours, taste, and make adjustments, adding salt, pepper, and additional spices as needed. 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, shredded Cheddar, sour cream and onions.
Related recipes:
* Flatlander Chili
* Cha Cha's White Chicken Chili
* Black Bean Chicken Chili
* Quick and Easy Chili
* Shortcut Salsa Chili
* Chili Mac
* 'Fake' Chili (Vegetarian Friendly)
* Chunky Beef Chili