Everything But The Kitchen Sink Chili (Boilermaker Tailgate Chili)
This is one of the best chili recipes that my family and I have ever made! I know it is summertime (not really chili eating weather), at least here in MN, but you are going to want to save this recipe! I can not take full credit for this recipe as it is not my own. We have tweaked a few ingredients to our liking. Hope you enjoy it! 😊
Thank you, MIGHTYPURDUE22 from Allrecipes.com, for sharing your recipe. This one is a real hit!
I have included the original recipe. Our tweaked version is below.
Details:
Prep Time: 30 minutes
Cook Time: 2 hours
Ready In: 2 hours & 30 minutes
Servings: 6
Ingredients:
2 pounds of ground beef chuck
1 pound bulk Hot Italian sausage
2 (15 ounce) cans chili beans, drained
3 (14 ounce) cans petite diced tomatoes with juice
1 (6 ounce) can tomato paste
½ of a large yellow onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 (7 ounce) can green chili peppers, seeded and chopped
1 ½ teaspoons bacon bits
2 cubes beef bouillon
¼ cup beer
2 tablespoons chili powder
3 teaspoons Worcestershire sauce
3 teaspoons minced garlic
1 ½ teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon hot pepper sauce (e.g., Tabasco™)
½ teaspoon dried basil
½ teaspoon ground black pepper
1 teaspoon cayenne pepper
½ teaspoon white sugar
Instructions:
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, diced tomatoes, and tomato paste. Add the onion, green and red bell peppers, green chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, pepper, cayenne pepper, 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 seasonings if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
Enjoy your chili!