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My review
Boilermaker Tailgate Chili
MIGHTYPURDUE22
"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."
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Ingredients
2 h 30 m servings 600 calsOriginal recipe yields 12 servings (12 Servings)
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Directions
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Ready In
- 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.
Nutrition Facts
Per Serving: 600 calories; 30.1 g fat; 55.3 g carbohydrates; 30.8 g protein; 70 mg cholesterol; 2092 mg sodium. Full nutrition
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Reviews
Read all reviews 46846741 Ratings
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Most helpful positive review
11/15/2005
This recipe was an excellent starter but I modified it to my taste. I was afraid that this recipe was too spicy and reduced some of the spiciness. It still has a kick to it. I made this for a ...
Most helpful critical review
1/27/2007
Very disappointed. I hope he didn't make this down here in El Paso last year when Purdue played in the sunbowl and try to pass it off as authentic. Most of the ingredients are from a can and t...
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11/15/2005
This recipe was an excellent starter but I modified it to my taste. I was afraid that this recipe was too spicy and reduced some of the spiciness. It still has a kick to it. I made this for a ...
10/18/2006
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 re...
2/7/2007
This is an excellent chili recipe. Tons of intresting flavors. Just a few changes because I didn't have everything. I used roasted red peppers enstead of fresh. Used chicken broth enstead of...
6/12/2009
Don't listen to the condescending reviewer from Texas. This is a great chili. All Texans think they're stringy meat and watery sauce chili is the best and they have to make fun of other chilis...
1/27/2007
Very disappointed. I hope he didn't make this down here in El Paso last year when Purdue played in the sunbowl and try to pass it off as authentic. Most of the ingredients are from a can and t...
2/1/2007
This is the best chili I've ever made! I followed the recipe exactly except I used my croc pot. I browned the meat and then threw everything in the croc pot. Delicious!
11/6/2006
This was okay chili. The Italian sausage gave it a nice flavor, but hubby and I didn't care for it. Didn't have bacon bits. Great for a crowd. It made so much that I had to use 2 crock pots... m...
10/28/2005
EDIT - Still the best chilli ever. My changes include using only 2 cans of beans, using chunks of steak (or stewing beef) instead of sausage, and if you like to keep'em guessing - add a nice tab...