Boilermaker Chili

Name: Boilermaker Chili
Prep time: 20 min
Cook time: 135 min
Total time: 155 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 lbs ground beef; 1 lb Italian sausage; 2 cans diced tomatoes (28 oz cans); 3 [approx] cans mild chili beans; 1 [approx] can spicy chili beans; 1/4 cup chili powder; 1 tbsp garlic, minced; 1 [approx] small can tomato paste; 4 cubes beef bouillon cubes; 2 [approx] tbsp Worcestershire sauce; 1 [approx] tsp paprika; 1 [approx] tsp sugar; to taste salt; to taste black pepper; 1 [approx] tsp basil; to taste hot sauce; 2 [approx] stalks celery, diced; 1 large onion, diced; 2 [approx] peppers jalapenos, diced; 1/2 bottle beer

A hearty, meaty chili loaded with beef, sausage, beans, and a splash of beer.

Total time

155 min

Serves

10

Difficulty

Medium

play_circle Watch episode 150

As seen on Episode 150

The pantry

kitchen

Essentials · serves 10

2 lbs ground beef 1 lb Italian sausage 2 cans diced tomatoes (28 oz cans) 3 [approx] cans mild chili beans 1 [approx] can spicy chili beans 1/4 cup chili powder 1 tbsp garlic, minced 1 [approx] small can tomato paste 4 cubes beef bouillon cubes 2 [approx] tbsp Worcestershire sauce 1 [approx] tsp paprika 1 [approx] tsp sugar to taste salt to taste black pepper 1 [approx] tsp basil to taste hot sauce 2 [approx] stalks celery, diced 1 large onion, diced 2 [approx] peppers jalapenos, diced 1/2 bottle beer

·

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The preparation

7 steps, about 155 minutes start to finish.

01
Brown ground beef and Italian sausage together, drain
02
Dice celery, onion, and jalapenos; saute until softened
03
Add diced tomatoes and tomato paste
04
Add chili beans (3:1 ratio mild to spicy)
05
Add chili powder, garlic, bouillon cubes, Worcestershire, paprika, sugar, basil, salt, pepper, and hot sauce
06
Pour in half a bottle of beer
07
Simmer for at least 2 hours, stirring occasionally

lightbulb The chef's notes

“Brown the beef and sausage well and drain the fat before it goes in, since that browning builds flavor while the grease would just make the chili heavy. The real depth comes from the long simmer, so give it those full two hours, and it only gets better the next day.”

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