Boilermaker Chili - Making Taste Buds Happy

We were turned on to this recipe for Boilermaker Chili several years ago by a good friend, it's a really great chili that won't melt anyone's face off. Different flavor profile than what most people think of as a "chili" but it's really good, hearty, and has a great texture. Yeah, it requires a lot of ingredients, but quite a bit of it you should already have in your cupboard.

 

 

  • 2lbs ground chuck

  • 1lb 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 (we normally use a Coors)

  • 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 (we don't add this, but the recipe calls for it)

  • 1 (10 1/2 ounce) bag corn chips 

  • 1 (8 ounce) package shredded cheddar cheese

 

  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.
Russell Maidlow