Boilermaker Tailgate Chili

Ingredients

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Onions

  Raw

  1 large or 150g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Peppers

  Hot chile, sun-dried

  2 pepper or 1g

• Bacon

  Raw, cured pork

  ¾ strip or 9g

• Beer

  Alcoholic beverage, regular, all

  4 fl oz or 119g

• Chili powder

  Spices

  ¼ cup or 30g

• Worcestershire sauce

  1 tbsp or 17g

• Garlic

  Raw

  1 tbsp or 9g

• Oregano

  Spices, dried

  1 tbsp, ground or 6g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Pepper or hot sauce

  Ready-to-serve

  2 tsp or 10g

• Basil

  Spices, dried

  1 tsp, ground or 1g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Paprika

  Spices

  1 tsp or 2g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Beef Bouillon Cubes

  Kroger

  2 cube or 8g

• Red Kidney Beans in Chilli Sauce

  Morrisons

  15 oz or 425g

• Chili Beans

  Seasoned - Wegmans

  45 oz or 1.28kg

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. 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.