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5 from 1 vote

Boilermaker Tailgate Chili

Made with sausage and ground beef, plus tons of spices and flavors, this Boilermaker Tailgate Chili is the best you'll ever have.
Servings 10 -12 servings
Author Recipe by mightypurdue22

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 pound ground Italian sausage
  • 3 (15 ounce) cans Chili Beans, with sauce
  • 1 (28 ounce) can, diced tomatoes with juice
  • 1 (12 ounce) can, tomato paste
  • 1 large yellow onion, diced
  • 2 green bell peppers, seeded and diced
  • 2 green Anaheim chili peppers, seeded and diced
  • 4 cubes beef bullion
  • ½ cup chicken broth
  • 3 tablespoons minced garlic
  • 2 tablespoons Worcestershire sauce

Dry Ingredients

  • 1/4 cup chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1 teaspoon oregano, dried
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  • Over medium-high heat, add oil to a large pot. Add in diced onions and cook until soft.
  • Once soft, add in diced green bell peppers and diced Anaheim peppers.
  • Cook until peppers are slightly soft.
  • Add in ground beef and ground sausage. Cook until brown.
  • Add garlic, Worcestershire sauce, and chicken broth.
  • Once incorporated, add all the dry spices, bullion, and sugar. Mix well to coat the meat in the flavors. Cook for 2-3 minutes until fragrant.
  • Then add in tomato paste and mix well until it is incorporated.
  • Once incorporated, add in Chili Beans (with sauce). Then add in diced tomatoes with juices.
  • Cook on medium high for 5 more minutes until mixture is bubbling.
  • Once bubbling, reduce heat to low and simmer for 2 hours. The flavor of this chili really comes together the longer it cooks. You can stir it occasionally as it simmers.
    10 minutes before eating, turn off heat and stir well. Scoop into bowls and top with toppings of your choice - cheese, sour cream, fresh lime juice, Fritos, and green onions are all great on top. Enjoy!!
  • *Slow cooker option: if you'd like to have this simmering all day, prepare as above in pot on the stove (to brown the veggies and meat), then transfer to a slow cooker once it's all bubbling. Cook on low for 4-6+ hours.
  • *Note: this chili also tastes great after it's been refrigerated overnight and reheated the next day.