Boilermaker Chili Recipes

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BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

Make and share this Boilermaker Tailgate Chili recipe from Food.com.

Provided by zoe85

Categories     Kid Friendly

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 28

2 lbs ground chuck
1 lb 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 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chili peppers, seeded and chopped
1 tablespoon bacon bits
4 beef bouillon cubes
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco(TM)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10 1/2 ounce) bag corn chips such as Fritos corn chips (R)
1 (8 ounce) package shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 899.6, Fat 40, SaturatedFat 14.3, Cholesterol 117.4, Sodium 2173.8, Carbohydrate 88.4, Fiber 16, Sugar 11.7, Protein 50.3

BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

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.

Provided by MIGHTYPURDUE22

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 28

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 large yellow onion, chopped
3 stalks celery, 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
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g

BOILERMAKER CHILI



BOILERMAKER CHILI image

Categories     Soup/Stew     Beef

Yield 12 Servings

Number Of Ingredients 28

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 large yellow onion, chopped
3 stalks celery, 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
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • 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 off excess grease. 2.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. 3.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. 4.To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

BOILERMAKER TAILGATE CHILI RECIPE - (3.7/5)



Boilermaker Tailgate Chili Recipe - (3.7/5) image

Provided by á-7031

Number Of Ingredients 28

2 lbs ground beef chuck
1 lb bulk Italian sausage
3 15 oz cans chili beans, drained
1 15 oz can chili beans in spicy sauce
2 28 oz cans diced tomatoes with juice
1 6 oz can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chiopped
2 green chile peppers, seeded and chopped
1 T bacon bits
4 cubes beef bouillon
1/2 C beer
1/4 C chili powder
1 T Worcestershire sauce
1 T minced garlic
1 T dried oregano
2 tsp ground cumin
2 tsp hot pepper sauce
1 tsp dried basil
1 tsp salt
q1 tsp black pepper
2 tsp cayeene pepper
1 tsp paprika
1 tsp white sugar
1 10 oz bag corn chips such as Fritos
1 8 oz pkg shredded Cheddar cheese

Steps:

  • Heat a large stock pot over med high heat. Crumble 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 celery, onion, green and red peppers, chile peppers, bacon bits, bouillon and beer Season with chili powder, Worcestershire sauce, garlic, oregano, sumin, hot pepper sauce, basil, salt, pepper, cayeene 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 summers, 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

HEALTHIER BOILERMAKER TAILGATE CHILI



Healthier Boilermaker Tailgate Chili image

This chili has always been great during football season--and the rest of the year! But I like to make it a little healthier by reducing the fat and sodium content. Sprinkle with red onion, cilantro or diced avocado (optional).

Provided by MakeItHealthy

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 25

2 pounds extra-lean ground beef
1 pound chicken sausage, casings removed
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 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
3 cups baked tortilla chips

Steps:

  • Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.
  • Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
  • Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 44.9 g, Cholesterol 67.3 mg, Fat 19.8 g, Fiber 10.6 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1587.7 mg, Sugar 11.2 g

ROUGHNECK BOILERMAKER CHILI



Roughneck Boilermaker Chili image

Make and share this Roughneck Boilermaker Chili recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1/2 cup chopped onion
2 garlic cloves, minced
1 1/2 tablespoons vegetable oil
1 1/2 lbs ground round
1 (15 1/2 ounce) can pinto beans, drained and rinsed
1 (14 1/2 ounce) can diced tomatoes
1 teaspoon salt
2 teaspoons dried Mexican oregano
1 1/4 cups beer
1 1/2 ounces jack daniel whiskey
2 tablespoons chili powder (recommended Pendery's Dallas Dynomite)
1 teaspoon fresh ground black pepper
2 teaspoons sugar
1 tablespoon masa harina flour (dissolved in 1/4 cup warm water)
tortilla chips
1 red onion, chopped
1 cup grated sharp cheddar cheese

Steps:

  • In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
  • Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
  • Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
  • Cook, uncovered, for 30 minutes, stirring often.
  • Stir in masa harina mixture; cook 7-10 minutes.
  • Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.

Nutrition Facts : Calories 589.6, Fat 33.5, SaturatedFat 13.3, Cholesterol 100.3, Sodium 758.6, Carbohydrate 33.1, Fiber 9.3, Sugar 5.9, Protein 32.3

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