Saturday, February 06, 2010

The Superbowl of Chili

Sorry to burst the bubble, but Superbowl is about:

a) Food
b) Commercials
c) Football

We all know it, let's just acknowledge it and move on. Having the perfect chili recipe is key to this event. One year Dan decided to make some sort of crazy award winning chili recipe with individual bread bowls for everyone. It was a disaster. The chili was so hot no one could eat it, and the bread bowls turned out like hockey pucks. I think we ordered pizza. 


Since then I have reclaimed the rights to making chili in our household and stumbled onto the most awesome recipe ever. Once again, thank you for being amazing. 

Boilermaker Tailgate Chili Recipe
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Boilermaker Tailgate Chili

"This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy."

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Prep time: 30 mins
Cook time: 2hrs
Total: 2 hrs 30 mins


  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) 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 chopped
  • 2 green chile peppers, seeded and chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 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 (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos®
  • 1 (8 ounce) package shredded Cheddar cheese


  1. 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.
  2. 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.
  3. 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.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
I skip the corn chips part, but whatever floats your boat. I'm also fond of using chiles in adobo sauce to add a bit of smokey flavour, and I use real bacon rather than bacon bits. We usually top it with a bit of sour cream and chopped green onions, and have some sour dough bread for sopping up. Soooooo good! I can hardly wait to get this started this afternoon! 

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