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A large stock pot of thick boilermaker chili with ground beef, sausage, beans and peppers

Boilermaker Chili

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Boilermaker chili: ground chuck and Italian sausage browned and drained, then simmered at least 2 hours with chili beans, diced tomatoes, tomato paste, peppers, celery, beer and spices. Topped with corn chips and cheddar. Serves 10.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course
Cuisine American
Servings 10 servings
Calories 841 kcal

Ingredients
  

  • 2 pounds ground chuck
  • 1 pound bulk Italian sausage
  • 3 cans chili beans 15 ounces each, drained
  • 1 can chili beans in spicy sauce 15 ounces, not drained
  • 2 cans diced tomatoes 28 ounces each, with their juice
  • 1 can tomato paste 6 ounces
  • 1 yellow onion large, chopped
  • 3 stalks celery chopped
  • 1 green bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 2 green chili peppers seeded and chopped
  • 1 tablespoon bacon bits
  • 4 beef bouillon cubes
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 bag corn chips 10 1/2 ounces, such as Fritos, for serving
  • 1 package shredded cheddar cheese 8 ounces, for serving

Instructions
 

  • Heat a large stock pot over medium-high heat. Crumble the ground chuck and the sausage into the hot pan and cook until evenly browned and the beef reaches 160°F. Drain off the excess grease.
  • Pour in the chili beans, the spicy chili beans, the diced tomatoes and the tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon and beer. Season with the chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika and sugar. Stir to blend.
  • Cover and simmer over low heat for at least 2 hours, stirring occasionally.
  • After 2 hours, taste and adjust the salt, pepper and chili powder if needed. Take it off the heat and serve, or refrigerate and serve the next day.
  • Ladle into bowls and top with corn chips and shredded cheddar.

Notes

For a thicker chili, simmer uncovered for 15 to 20 minutes at the end. Refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze 3 to 4 months. Reheat to 165°F.

Nutrition

Serving: 1servingCalories: 841kcalCarbohydrates: 55.3gProtein: 38.9gFat: 52.5gSodium: 2159mgFiber: 13.9gSugar: 11g

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Keyword boilermaker chili, boilermaker tailgate chili, chili with beer, chili with sausage and ground beef, tailgate chili