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Boilermaker Tailgate Chili

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 2 hr 30 min
Category: Soups/Chilis Sub Category: Chilis

what you need
  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 cans (15 ounce each) chili beans, drained
  • 1 can (15 ounce) chili beans in spicy sauce
  • 2 cans (28 ounce each) diced tomatoes with juice
  • 1 can (6 ounce) 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 chili 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 bag (10.5 ounce) corn chips such as Fritos®
  • 1 package (8 ounce) shredded cheddar cheese
make it
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, chili 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. To serve, ladle into bowls, and top with corn chips and shredded cheddar cheese.
Notes
I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cook-off with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lb. of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obviously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauteed the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really develops a great flavor by doing this. I used my crock-pot on low to keep it warm the day I served it.
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