Boilermaker Tailgate Chili
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.
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.
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon dried basil
- 1 teaspoon ground black pepper
- 1 teaspoon white sugar
- 1/4 cup chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 1 large yellow onion chopped
- 3 stalks celery chopped
- 1 green bell pepper seeded and chopped
- 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
- 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
- 2 teaspoons hot pepper sauce (e.g. tabascoâ„¢)
- 1 (10.5 ounce) bag corn chips such as fritosâ®
- 1 (8 ounce) package shredded cheddar cheese
- Carbohydrate 5.25396392732572 g
- Cholesterol 80.3152145331807 mg
- Fat 23.8891712075664 g
- Fiber 1.52997716700421 g
- Protein 21.2133501503715 g
- Saturated Fat 8.88593297740916 g
- Serving Size 1 1 Serving (251g)
- Sodium 628.259938632985 mg
- Sugar 3.72398676032151 g
- Trans Fat 2.36863739253645 g
- Calories 327 calories
Step-by-step
- 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.
Thick, brick-red stew settles into heavy bowls with a dense visual weight, bearing a glossy sheen from rendered fats suspended by tomato paste and dissolved bouillon cubes. Ground chuck and Italian sausage mingle with a heavy dose of chili powder, cumin, and cayenne, creating a robust aromatic profile built on savory depth rather than single-note heat.
Brown the meats thoroughly over medium-high heat before adding any liquids to guarantee structural integrity and rich flavor. If the pan remains overcrowded, moisture traps inside the meat, causing the proteins to steam rather than sear. Drain excess grease carefully after browning to prevent the final sauce from breaking into an oily slick.
Allowing the pot to simmer covered for at least two hours breaks down the fibrous cell walls of the chopped onions, celery, and bell peppers until they dissolve completely into the sauce. This prolonged cooking duration also hydrates the canned beans evenly, softening their skins while thickening the surrounding tomato base through natural starch release.
Cooling the finished pot overnight and reheating it twenty-four hours later yields superior results through chemical integration. Sugar, salt, and spices migrate fully into the proteins during overnight refrigeration, smoothing out the sharp edges of the raw garlic and hot pepper sauce while concentrating the overall flavor.
