Boilermaker Tailgate Chili
*Takes hours to make
Ingredients
11 ounces ground beef
5 ounces bulk Italian sausage
1 15 ounce can of chili beans, drained
5 ounces of chili beans in spicy sauce
19-20 ounces of diced tomatoes with juice
2 ounces of tomato paste
1/3 of a large yellow onion, chopped
1 celery stalk, chopped
1/3 green bell pepper, chopped
1/3 red bell pepper, chopped
2/3 green chile pepper, or 1 jalapeno, chopped
1-3 teaspoons of bacon bits
1-2 cubes of beef buillion
2 tablespoons and 2 teaspoons of chicken broth
1 teaspoon Worcestershire Sauce
1 teaspoon minced garlic
1-1 & 3/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon of black pepper
1/4 teaspoon of cayenne pepper
1/4 teaspoon of paprika
1/4 teaspoon sugar
optional (to make it hotter)
3/4 teaspoon of Tabasco (hot pepper) sauce
optional (to make it cooler)
1 can of pureed pineapple mix, add slowly
Instructions
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 excess grease.
2.) Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add onion, celery, green and red bell peppers, chile peppers/jalapeno, bacon bits, buillon.
3.) Season with chili powder, Worcestershire sauce, garlic, oregano, hot pepper sauce, basil, pepper, cayenne, paprika, and sugar.
4.) Stir to blend, cover and simmer over low heat for at least 2 hours, stirring occasionally. Taste and add pepper or chili powder if necessary. The longer it simmers, the better.
5.) It can be served after cooking or refrigeration. To serve, ladle into bowls and top with corn chips and shredded cheddar cheese.
