We all know that America’s favorite tailgating food is chili. This is no coincidence. Chili really scores a touchdown! Whether you are this team’s fan or not, you’ll be a Boilermaker Tailgate Chili fan!
This chili with sausage and ground beef is loaded with veggies like onions, red and green bell peppers, green chile peppers, and celery. Bacon bits and Worcestershire sauce give it an extra boost and it has a mix of spices that’ll make your tastebuds sing.
Not to mention that the liquid we use in this Purdue Boilermaker chili recipe is none other than beer.
Imagine all these flavors coming together in your mouth with the crunch of Fritos and a mountain of melted cheddar cheese. I don’t know about the game, but your tailgate party’s winner is surely going to be this chili!
HOW TO MAKE BOILERMAKER TAILGATE CHILI?
Follow the simple recipe below to make this delicious boilermaker tailgate chili from scratch.
- Step 1. Using a large pot cook ground beef and sausage stirring to crumble.
- Step 2. Mix in your chopped veggies, diced tomatoes, bacon bits, and beans.
- Step 3. Add the tomato paste, Worcestershire sauce, hot pepper sauce, beef bouillon, and beer.
- Step 4. Next, mix in your spices, stir to blend, and cook over low heat at least for 2 hours.
- Step 5. Try midway and adjust seasoning if needed. Serve in bowls and top with Fritos and Cheddar cheese.
WHAT TO SERVE WITH HOMEMADE TAILGATE CHILI?
If you want to make your chili recipe extra special, you may want to serve it with a dollop of sour cream and a side of guacamole and chips.
A little bit of chopped cilantro would be great too. Depending on the number of guests you have, you might consider making other tailgate favorites like buffalo wings and loaded nachos, which you could definitely top with this wonderful chili.
FREEZE BOILERMAKER TAILGATE CHILI AND REHEAT FOR LATER?
If you don’t want to cook on the day of the game, you can either refrigerate this chili recipe for one day or freeze it for a couple of weeks to a maximum of 2 months.
Just let the finished chili cool down and store it in freezer bags. Let the air out of the bag and freeze. On the day of the game, remove it from the freezer in the morning and let it thaw completely.
To reheat, just pour chili into a large pot and heat over a medium-low flame until boiling.
- After cooking ground beef and sausage, drain excess fat.
- The longer this chili cook, the better it tastes. So if you can leave it on for 30 more mins, the better. Just be careful it doesn’t dry out too much
- Try chopping all your veggies roughly the same size to ensure you get a bit of each in each bite.
- Give your chili a stir every few minutes to make sure it doesn’t stick to the bottom of your pan and burn.
- If you like really spicy chili, add a bit more hot pepper sauce
OTHER RECIPES YOU MIGHT ENJOY
- COMFORTING HAM AND POTATO SOUP
- ITALIAN SAUSAGE SOUP WITH ORZO
- AUTHENTIC CHICKEN TORTILLA SOUP
- ROASTED TOMATO BASIL SOUP
- POTATO KIELBASA SOUP
- BROCCOLI CHEESE SOUP
Boilermaker Tailgate Chili
- 2 lbs ground beef chuck
- 1 lb bulk Italian sausage
- 3 (15 oz) cans chili beans, drained (I used white beans)
- 1 (15 oz) can chili beans in spicy sauce (I used spicy pinto beans)
- 2 (28 oz) cans diced tomatoes with juice
- 1 (6 oz) can tomato paste
- 1 large yellow onion, chopped
- 3 stalks of celery, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 tbsp bacon bits
- 4 cubes beef bouillon
- ½ cup beer
- ¼ cup chili powder
- 1 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 2 tsp hot pepper sauce
- 1 tsp dried basil
- 1 tsp salt
- 1 tsp ground pepper
- 1 tsp cayenne pepper
- 1 tsp paprika
- 1 tsp white sugar
- 1 (10.5 oz) bag corn chips such as Fritos
- 1 (8 oz) package shredded Cheddar cheese
- Using a large pot cook ground beef and sausage stirring to crumble
- Mix in your chopped veggies, diced tomatoes, bacon bits, and beans
- Add the tomato paste, Worcestershire sauce, hot pepper sauce, beef bouillon, and beer
- Next, mix in your spices, stir to blend, and cook over low heat at least for 2 hours
- Try midway and adjust seasoning if needed. Serve in bowls and top with Fritos and Cheddar cheese.