Boilermaker Tailgate Chili
This chili with sausage and ground beef is loaded with veggies like onions, red and green bell peppers, green chile peppers, and celery.
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Servings: 12
Ingredients
- 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
Instructions
- 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.