Recipes Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes Boilermaker Tailgate Chili 4.8 (7,964) 5,470 Reviews This boilermaker chili recipe is the one the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat it the next day. This is a combination of many different tomato-based chili recipes. Recipe by MIGHTYPURDUE22 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 673 673 673 673 Prep Time: 30 mins Cook Time: 2 hrs Total Time: 2 hrs 30 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 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 3 stalks celery, chopped 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 1 tablespoon bacon bits 4 cubes beef bouillon ½ cup beer ¼ cup chili powder, or more to taste 1 tablespoon minced garlic 1 tablespoon Worcestershire sauce 1 tablespoon dried oregano 2 teaspoons ground cumin 2 teaspoons hot pepper sauce (such as Tabasco®) 1 teaspoon dried basil 1 teaspoon cayenne pepper 1 teaspoon paprika 1 teaspoon white sugar 1 teaspoon salt, or more to taste 1 teaspoon ground black pepper, or more to taste 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 ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease. Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day. To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Served this with 'Waikiki Cornbread' from AR. Made this for 4 members of the Purdue water-ski team, Sept. 2012. Molly I Made It Print Nutrition Facts (per serving) 600 Calories 30g Fat 55g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 600 % Daily Value * Total Fat 30g 39% Saturated Fat 11g 53% Cholesterol 70mg 23% Sodium 2093mg 91% Total Carbohydrate 55g 20% Dietary Fiber 12g 41% Total Sugars 12g Protein 31g Vitamin C 59mg 293% Calcium 311mg 24% Iron 8mg 46% Potassium 1108mg 24% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved