Wednesday, October 31, 2012

Recipe {& Happy Halloween}

Happy Halloween!!  I don’t know about your neck of the woods, but it’s ccchillly here!  Poor little trick or treaters!  I’ve got a recipe that is sure to warm you up on these cold fall/winter days!  It’s Chili!  We made this recipe and had leftovers all week long!  So good!  The recipe has over 2,700 reviews on Allrecipes, so it has to be great right?

I want to make different types of chili this year….do you have a favorite?

Boilermaker Tailgate Chili (original recipe from here)

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.

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Michelle said...

Sounds yummy!

Faith said...

That sounds incredible! I intend to make a lot of chili this Fall and Winter.

It is so chilly over here too!

Nikki said...

I was just at a party where they were talking about how amazing this chili is.

Katie Marie said...

That's the chili that we make all the's AMAZING!!

Courtney said...

That sounds amazing! I need to try it on one of our cold days.

Jax said...

I could hug you right now for this! I wanted to make chili for a tailgate next weekend and now I think I'll just use this! Heck yes! Thanks, friend! The weather is up and down here. Today is going to be 85, but Eric said it was 40 last week while I was gone.

Miss K @ Midwest Miss Gets Hitched said...

Happy belated Halloween! I found your blog through another on happenstance, and I'm so glad I did because I'm always looking for new blogs to follow...and a great chili recipe, because I LOVE chili (and it's quite cold in my neck of the woods too!).