s BOILERMAKER TAILGATE CHILI ****
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s BOILERMAKER TAILGATE CHILI ****
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Ingredients
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Instructions Instructions: *** 1-22-06 very good, sort of complex recipe though, lot of ingredients, i used a whole bottle of beer and changed the order a little from the original so the hard vegetables get to simmer a little before the canned stuff is added. *** Submitted by: MIGHTYPURDUE22 Rated: 5 out of 5 by 25 members Prep Time: 30 Minutes Cook Time: 2 Hours Ready In: 2 Hours 30 Minutes Yields: 10 servings "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." INGREDIENTS: 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 (wear plastic gloves?) 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 (i did not add this) 1 teaspoon paprika 1 teaspoon white sugar 1 (10.5 ounce) bag corn chips such as Fritos« 1 (8 ounce) package shredded Cheddar cheese (i used some low fat sour cream too) DIRECTIONS: 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. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, and simmer a little bit 3. Add the bouillon and beer. 4. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. 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. 5. 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. 6. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese. ALL RIGHTS RESERVED ¬ 2005 Allrecipes.com Printed from Allrecipes.com 1/6/2006 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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