BOILERMAKER
Make and share this Boilermaker recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour whiskey into a shot glass.
- Serve beer in a frosted mug or glass as a chaser; or drop whiskey-filled shot glass into beer-filled mug.
Nutrition Facts : Calories 208.5, Sodium 9.5, Carbohydrate 8.5, Protein 1.1
BOILERMAKER TAILGATE CHILI
Make and share this Boilermaker Tailgate Chili recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 28
Steps:
- 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.
- 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.
- 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.
- To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.
Nutrition Facts : Calories 899.6, Fat 40, SaturatedFat 14.3, Cholesterol 117.4, Sodium 2173.8, Carbohydrate 88.4, Fiber 16, Sugar 11.7, Protein 50.3
BOILERMAKER TAILGATE CHILI RECIPE
Find your next comfort food in our boilermaker chili! It's a delicious mix of rich and bold flavors from beef, spicy beans, and various spices.
Provided by Recipes.net Team
Categories Casserole
Time 1h30m
Yield 10
Number Of Ingredients 25
Steps:
- Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the stockpot and cook until they're evenly browned. Drain the excess grease.
- Add the onions, celery, garlic, and green bell peppers. Saute briefly.
- Add the tomato paste and roast briefly, then deglaze with beer. Reduce briefly.
- Add the beans, chickpeas, and diced tomatoes. Saute briefly.
- Add bouillon cubes, chili powder, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne pepper, paprika, and sugar. Stir the mixture until well-combined.
- Cover the stockpot and simmer over low heat for at least 1 hour, stirring occasionally.
- Season to taste with salt and pepper. Adjust accordingly.
- Remove the chili from heat. Top it with roughly 1 tablespoon of shredded cheddar cheese and ⅓ cup of corn chips per serving. Serve warm and enjoy a steaming bowl of tailgate chili!
Nutrition Facts : Calories 487.00kcal, Carbohydrate 43.00g, Cholesterol 60.00mg, Fat 25.00g, Fiber 11.00g, Protein 25.00g, SaturatedFat 9.00g, ServingSize 10.00, Sodium 772.00mg, Sugar 9.00g, TransFat 1.00g, UnsaturatedFat 9.00g
BOILERMAKER PETE
Triple XXX Family Restaurant has been serving Purdue University and anyone driving along Route 66 since 1929. Dredging the flavorful "chopped steak" patties in flour helps to create a nice and even crust on the outside.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 cheeseburgers
Number Of Ingredients 10
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the onions and season liberally with salt and pepper. Cook until lightly caramelized and browned on the edges, 8 to 10 minutes. Turn off the heat, cover with a lid and reserve. Using a 1/4 cup dry measuring cup, divide the beef into 12 individual patties in the shape of hockey pucks. When scooping the meat, use your fingers to push the meat into the measuring cup, then lightly press the meat down so it is level. Lightly tap the measuring cup on a cutting board or other flat surface to release the meat from the cup. Place the patties on a large baking sheet. Smash each patty with the back of a large flat spatula, about 1/4-inch thick. Liberally sprinkle each patty on both sides with salt and pepper. Dredge each patty in the all-purpose flour.
- Heat a two-burner griddle or electric griddle to medium heat. Add half of the canola oil, making sure to coat the entire griddle. Carefully place 6 of the dredged patties on the griddle. Cook until lightly browned, 1 to 2 minutes, pressing down lightly with the back of a spatula. Flip and add 1 slice of the American cheese on each burger patty. Cook until the meat is cooked to medium and the cheese is melted, pressing down lightly again with the back of a spatula, 1 to 2 minutes. Transfer the cooked burger patties to a large plate or baking sheet. Use the spatula to scrape any cheese that has melted on to the griddle and a dish towel to wipe it down. Add the remaining canola oil and repeat the cooking process with the last 6 meat patties, this time only adding American cheese to 2 of the patties.
- To assemble, stack 1 plain beef patty on top of 2 cheese-topped patties on each toasted bottom bun. Evenly top with the sauteed onions and finish with a top bun on each burger. Serve each with a kosher dill pickle spear and French fries.
BOILERMAKER
Steps:
- Serve the whiskey straight and follow with a beer chaser, or combine the ingredients in a 10-ounce highball glass, pouring the whiskey into the beer without stirring. Scotch whiskey may be used for this drink instead of blended whiskey.
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