Boilermaker Tailgate Chili

Ground Beef - Dinner

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Brief

Prep 30 mins

Cook: 2hrs

Total: 2hrs30 mins

Servings: 12

Yield: 12 Servings

Boilermaker Tailgate Chili

Ingredients

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

½ cup beer

¼ 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

Pressure Cooker Beef Chili

Dinner

Directions

Step 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.

Step 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.

Step 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.

Step 4

To serve ladle into bowls and top with corn chips and shredded Cheddar cheese.

Nutritional Information

Boilermaker Tailgate Chili

Servings Per Recipe:12

Calories: 599.8

% Daily Value *

Protein: 30.8g 62%

Carbohydrates: 55.3g 18%

Dietary Fiber: 11.5g 46%

Sugars: 11.8g

Fat: 30.1g 46%

Saturated Fat: 10.6g 53%

Cholesterol: 69.7mg 23%

Vitamin A Iu: 3274.9IU 66%

Niacin Equivalents: 6.7mg 52%

Vitamin B6: 0.5mg 30%

Vitamin C: 58.5mg 98%

Folate: 29.7mcg 7%

Calcium: 311mg 31%

Iron: 8.2mg 45%

Magnesium: 59.1mg 21%

Potassium: 1108.4mg 31%

Sodium: 2092.5mg 84%

Thiamin: 0.3mg 27%

Calories From Fat: 271

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.