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A hearty blend of flavorful ingredients, perfect for game day.
This boilermaker chili is the one the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat it the next day. This is a combination of many different tomato-based chili recipes.
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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
  • 3 stalks celery, chopped
  • 1 large yellow onion, 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, or more to taste
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (such as Tabasco)
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 teaspoon salt, or more to taste
  • 1 teaspoon ground black pepper, or more to taste
  • 1 (10.5 ounce) bag corn chips (such as Fritos)
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

  • Step 1:
    Gather all ingredients. Dotdash Meredith Food Studios
  • Step 2:
    Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease. Dotdash Meredith Food Studios
  • Step 3:
    Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. Dotdash Meredith Food Studios
  • Step 4:
    Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day. Dotdash Meredith Food Studios
  • Step 5:
    To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy! Dotdash Meredith Food Studios

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