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Boilermaker Tailgate Chili


**Too Hot Cut the Chili Powder and Hot Sauce
Otherwise Very Good

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Rate this recipe 3.8/5 (61 Votes)
Boilermaker Tailgate Chili 1 Picture


  • 2 lbs ground beef chuck
  • 1 lb bulk Italian sausage
  • 3 15 oz cans chili beans, drained
  • 1 15 oz can chili beans in spicy sauce
  • 2 28 oz cans diced tomatoes with juice
  • 1 6 oz can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chiopped
  • 2 green chile peppers, seeded and chopped
  • 1 T bacon bits
  • 4 cubes beef bouillon
  • 1/2 C beer
  • 1/4 C chili powder
  • 1 T Worcestershire sauce
  • 1 T minced garlic
  • 1 T dried oregano
  • 2 tsp ground cumin
  • 2 tsp hot pepper sauce
  • 1 tsp dried basil
  • 1 tsp salt
  • q1 tsp black pepper
  • 2 tsp cayeene pepper
  • 1 tsp paprika
  • 1 tsp white sugar
  • 1 10 oz bag corn chips such as Fritos
  • 1 8 oz pkg shredded Cheddar cheese


Adapted from


Step 1

Heat a large stock pot over med high heat.
Crumble 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 celery, onion, green and red peppers, chile peppers, bacon bits, bouillon and beer
Season with chili powder, Worcestershire sauce, garlic, oregano, sumin, hot pepper sauce, basil, salt, pepper, cayeene 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 summers, 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

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