My search for the perfect award-winning chili continues….
While this chili does not meet my typical preferences (no beans, hot enough to make your eyes water), it does have all of the components to make it a winner at my annual cook-off. Being a Buckeye, I had some trepidation about making a dish named after another team, but, oh well, at least it is another Big Ten conference team (and, oh yeah, we beat them this year).
This chili was really good. It had good flavor and a nice mix of textures.
Somehow I forgot to buy the fresh green chilies, so I used some roasted red hots from a jar I had in my fridge.
Which chili powder to use is always a decision point. Many recipes, like this one, just call for chili powder. A number previous chilies I have made call for specific chili powders (ancho, chipotle, etc…), so I have a small collection of leftover powder types. I used this chili to clean up a bit of the leftovers, so there are three types of powder in this. It could be a factor in its deliciousness.
Like most chilies, this is a long, slow, process that doesn’t yield many different blog pics.
This is my leading contender for the chili cook-off.
Boilermaker Tailgate Chili
Prep Time: 30 min | Cook Time: 2 hr | Makes: 12
- 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
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.
NutritionAmount Per Serving (12 total) Calories 600 cal 30% Fat 30.1 g 46% Carbs 55.3 g 18% Protein 30.8 g 62% Cholesterol 70 mg 23% Sodium 2092 mg 84% See More Based on a 2,000 calorie diet