Boilermaker Tailgate Chili Recipe is the chili recipe the gang eats at Purdue Boilermaker football games. It always prep and cook the chili the night before and then reheat the next day. and it is combination of many different tomato-based chili recipes. Good luck and enjoy.

Ingredients:

1/2 cup beer

1 teaspoon salt

1 teaspoon paprika

1 teaspoon dried basil

1 teaspoon white sugar

1 teaspoon cayenne pepper

1 tablespoon bacon bits

1 pound bulk Italian sausage

1 teaspoon ground black pepper

1 tablespoon minced garlic

1 tablespoon dried oregano

1 tablespoon Worcestershire sauce

1 large yellow onion, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 (6 ounce) can tomato paste

1 (8 ounce) package shredded Cheddar cheese

1 (15 ounce) can chili beans in spicy sauce

1 (10.5 ounce) bag corn chips such as Fritos®

2 teaspoons ground cumin

2 pounds ground beef chuck

2 green chile peppers, seeded and chopped

2 (28 ounce) cans diced tomatoes with juice

2 teaspoons hot pepper sauce (e.g. Tabasco™)

3 stalks celery, chopped

3 (15 ounce) cans chili beans, drained

4 cubes beef bouillon

1/4 cup chili powder

Method:

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.

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.

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.