American Cookbook #04 – Chili

Boilermaker Tailgate Chili

Makes 12 servings

Prep: 30 minutes
Cook: 120 minutes

Shopping List:

  • 900 gr or 2 pounds ground beef chuck
  • 450 gr or 1 pound bulk Italian sausage
  • 1275 gr or 3 (15 ounce) cans chili beans, drained
  • 425 or 1 (15 ounce) can chili beans in spicy sauce
  • 1500 gr or 2 (28 ounce) cans diced tomatoes with juice
  • 170 gr or 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
  • 15 gr or 2 tablespoon bacon bits
  • 15 gr or 4 cubes beef bouillon
  • 120 ml or ½ cup beer
  • 30 gr or ¼ cup chili powder
  • 15 ml or 1 tablespoon Worcestershire sauce
  • 8 gr or 1 tablespoon minced garlic
  • 5 gr or 1 tablespoon dried oregano
  • 4 gr or 2 teaspoons ground cumin
  • 10 ml or 2 teaspoons hot pepper sauce [Tabasco™]
  • 1 gr or 1 teaspoon dried basil
  • 2 gr or 1 teaspoon freshly ground black pepper
  • 2 gr or 1 teaspoon cayenne pepper
  • 2 gr or 1 teaspoon paprika
  • 4 gr or 1 teaspoon white sugar
  • 300 gr or 1 (10.5 ounce) bag corn chips
  • 225 gr or 1 (8 ounce) package shredded Cheddar cheese

purdueTO MAKE:

  1. Heat a large stock pot over medium-high heat.
  2. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned.
  3. Drain off excess grease.
  4. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste.
  5. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
  6. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, pepper, cayenne, paprika, and sugar.
  7. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  8. After 2 hours, taste, and adjust pepper and chili powder if necessary.
  9. The longer the chili simmers, the better it will taste.
  10. Remove from heat and serve, or refrigerate, and serve the next day.
  11. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Note: I left out a spoon of salt, in the other ingredients like the beef stock cubes and bacon bits is already enough salt.


PDF of this recipe: 20130912-AC-04-Boilermakers-Tailgate-Chili

4 thoughts on “American Cookbook #04 – Chili

  1. I love collecting chili recipes. most of them are variations on the same thing but once in a while I find one ‘different enough ‘ to add to my collection. this one sounds worth trying.

    1. Go Purdue, Go! Or in your case… Go Arizona Cardinals.

      BTW, did you know the cardinal is the bird of Indiana, and the train connection between Chicago and New York. [Had the pleasure of traveling on that line in 2009]

  2. That’s quite a huge shopping list for the chili!! I know I am biased being an Illinois alumnus, but I have to agree with Urspo. 🙂 And I bet Urspo makes a great (ASU) Sun Devils fan, too.

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