My family is accustomed to an all-beef chili, so I didn't use beans or sausage. However, if you would like to add Italian sausage or chili beans, just check out the original recipe: Boilermaker Tailgate Chili allrecipes.com. I also exchanged the green chile peppers (click here for the different varieties and heat of green chile peppers) for jalapeno, which gives the chili just enough bite for most people without being too spicy. In other words, you can just make this chili your own! (Keep it easy and use your food processor for the vegetables.)
Prepare the chili on the weekend, and you can enjoy it throughout the week for lunch or dinner. You could double the recipe for a tailgate, or double and freeze half of it for another family meal later! For even more fun, add my Dixie Girl Makes Yankee Cornbread (which freezes well also)!
I'll Just Sneak A Little...
- 1 lb. ground beef chuck (or lean ground beef--chuck will offer the most flavor)
- 1 medium-large yellow onion, diced
- 1 (28 oz.) can premium diced tomatoes with juice
- 3 oz. (1/2 of a 6 oz. can) premium tomato paste (hint: freeze by the TB leftover tomato paste)
- 2 stalks celery, cleaned & coarsely chopped
- 1 green bell pepper, cleaned, cored, seeded & coarsely chopped
- 1 red bell pepper, cleaned, cored, seeded & coarsely chopped
- 1 small jalapeno, cleaned, cored, seeded & minced
- 1/2 TB bacon bits
- 2 cubes beef bouillon
- 1/4 c. beer
- 1/8 c. chili powder
- 1/2 TB Worcestershire sauce
- 1/2 TB minced garlic
- 1/2 TB dried oregano
- 1 tsp. ground cumin
- 1 tsp. hot pepper sauce (e.g. Tabasco™ sauce)
- 1/2 tsp. dried basil
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/2 tsp. sugar
Suggested Garnishes and Sides
- shredded Cheddar or Cheddar/Colby cheese
- sour cream
- sliced avocado
- tortilla chips
- My Dixie Girl Makes Yankee Cornbread
- Over medium-high heat, in a 4 qt. or larger stock pot, brown the ground beef with the onion, breaking up the beef with a wooden spoon as you go. Drain any excess grease. (With the lean ground beef, if there's any fat at all, you may want to keep it for flavor.)
- Stir in the diced tomatoes and tomato paste. Add the celery, green and red bell peppers, jalapeno, bacon bits, bouillon and beer. Season with the remaining ingredients. Stir to blend, cover and simmer over low heat for at least 2 hours, stirring occasionally.
- Adjust the salt, pepper and chili powder to taste (I like the recipe just as it is!). The longer the chili simmers, the better it will taste. Enjoy hot...refrigerate leftovers; freezes well.
By the way, do you enjoy your chili on nachos, a salad, a hot dog, or a baked potato? Or like me: Just give me a big bowl of chili...
With All The Goodies...