The Panda Diaries: Boilermaker Tailgate Chili

Well, football season has officially commenced....with a win by the 49ers I might add! Woohoo!! So to start off the season right, and because of the strange and rainy weather we were having this past weekend, I decided to make the ultimate gameday delight/rainy day comfort food: Chili. This isn't just any chili...oh no...this is Boilermaker Tailgate Chili. It's the chili Purdue football fans make at Purdue's football games. Now normally, I'm not a big chili fan...but this was oooooh yummy. Jake was speechless it was so good.

Enjoy!

Boilermaker Tailgate Chili

from allrecipes.com

12 servings

Prep Time: 30 min

Cook Time: 2 hours

Ready in: 2 hours 30 mins

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15oz) cans chili beans, drained

1 (15oz) can chili beans in spicy/zesty sauce

2 (28oz) cans diced tomatoes with juice

1 (6oz) can tomato paste

1 large yellow onion, chopped

2 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 tbsp bacon bits

4 cubes beef buillion

1/2 cup beer

1/4 cup chili powder

1 tbsp Worcestershire sauce

1 tbsp minced garlic

1 tbsp dried oregano

2 tsps ground cumin

2 tsps hot pepper sauce (e.g. Tabasco sauce)

1 tsp dried basil

1 tsp salt

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp white sugar

1 (10.5oz) bag of corn chips like Fritos

1 (8oz) 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.