One of the perks of writing about all of the food I love, is that my friends often forward me recipes that they think I might like.
This chili recipe was sent to me by a friend I have yet to meet, but I know I will. (Hi Rick!)
Boilermaker Tailgate Chili gets its name from being one of the tailgate dishes of choice at Purdue University football game. The recipe reviews indicate that it’s a solid winner of chili contests. I can see why.
As chili recipes go, this one is top of the barrel. Beef, sausage, beans and a gazillion other ingredients make for one brilliant bowl of red. Bonus is that it tastes even better made the day before.
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 jalapeño 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
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Corn chips or tortilla chips
Assorted toppings such as shredded cheddar cheese, sour cream, pickled jalapeño slices, chopped cilantro, to serve
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 chili’s flavor gets better the longer it simmers. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls with toppings of choice and chips.
Recipe from Allrecipes.com
Now, I wouldn’t normally think to pair any of Ajimal’s music with something as raucous as a Football game staple. But, this song was in my inbox this morning. It is brand new, released today and absolutely amazing.
Ajimal describes This Human Joy as “about accepting the fact that we can’t always know where we’re going or what will happen to us and embracing those mysteries.”
I can learn a lot from that (not that it is possible given my extreme Type A personality and the fact that I hate surprises…but, I get and love the sentiment.)
Check out Ajimal on his Website, where you can learn upcoming England tour dates and link to buy the music.
Glad you liked it. I would think this would work for any tailgate party – not just for Boilermakers. Too bad my team is out of the NCAA Tournament!
I agree about it being an any occasion terrific chili, but I thought a post titled “Any Occasion Terrific Chili” wasn’t as intriguing as the Boilermaker Tailgate. I had to Google that, by the way. Had no idea that it was Purdue.
Great recipe, Rick! Thanks so much for sending it to me.
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