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Boilermaker Tailgate Chili

Boilermaker Tailgate Chili

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MIGHTYPURDUE22

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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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 30.8 g
  • 62%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 2092 mg
  • 84%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Nhi Torres
1885
11/15/2005

This recipe was an excellent starter but I modified it to my taste. I was afraid that this recipe was too spicy and reduced some of the spiciness. It still has a kick to it. I made this for a Chili Cookoff and it won 2nd place(pretty good for getting there late). Here are my changes: 1) 3 (15 ounce) cans chili beans in mild sauce, NOT drained. 2) 1 (15 oz) can chili beans in medium sauce, 3) I omitted the celery and tabasco sauce, 4)1 jalapeno instead of chile peppers, 5) 3 tablespoons of bacon bits, 6) 1 cup of beer 7) Instead of using 2 (28oz) cans of diced tomatoes with juice, I used 3 (14 1/2 oz) can of diced tomatoes and 1 (14 1/2 oz) can of diced tomatoes with basil/oregano/garlic. 8) I cooked this in a slow cooker for 8 hours the day before, let it sit overnight and heated it up and served it the next day with cheese on top. I also froze the left overs and it taste even better!!

VORCHA
1617
10/23/2006

I can't praise this chili enough! The meat melted in your mouth, the flavors tingled nicely all the way to your toes. I just won a chili cookoff with it so that might be a large part of the reason. The judges and the crowd loved it. I ran out within 30 minutes of it being opened to the public to taste. I did make a few changes: I used 3 lbs of cubed chuck steak in place of the ground chuck because I really like a meaty chili (obvisously so did the judges), I cooked 4 slices of bacon, then crumbled for the bacon bits and sauted the celery, onion and garlic in the drippings. My biggest piece of advice is prepare it the day before, let cool overnight, degrease really well and then reheat; the chili really developes a great flavor by doing this. I used my crockpot on low to keep it warm the day I served it.

KIMI4
1156
2/7/2007

This is an excellent chili recipe. Tons of intresting flavors. Just a few changes because I didn't have everything. I used roasted red peppers enstead of fresh. Used chicken broth enstead of beer. At first it was too spicy(not for me but for my husband and kids) so I went online for a quick fix. Turns out you just need to puree a can of pineapple to tone down the spice. I was pretty leary about this so I added it slowly, tasting it each time. I did end up using the whole can and it was perfect. All the flavors without the burn. Thanks for the great recipe.