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
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.
Provided by MIGHTYPURDUE22
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 12
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 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g
ROUGHNECK BOILERMAKER CHILI
Make and share this Roughneck Boilermaker Chili recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
- Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
- Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
- Cook, uncovered, for 30 minutes, stirring often.
- Stir in masa harina mixture; cook 7-10 minutes.
- Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.
Nutrition Facts : Calories 589.6, Fat 33.5, SaturatedFat 13.3, Cholesterol 100.3, Sodium 758.6, Carbohydrate 33.1, Fiber 9.3, Sugar 5.9, Protein 32.3
CHURCH SUPPER CHILI MAC AND CHEESE
Make and share this Church Supper Chili Mac and Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make the macaroni and cheese: bring a big pot of water to a boil; add salt and cook macaroni 5-8 minutes, until just tender; drain.
- Preheat oven to 350°; butter a 2 ½ to 3 quart casserole.
- Melt the butter in a saucepan; sprinkle in the flour, stirring constantly.
- Heat the milk to just below boiling and stir it into the flour-butter mixture, stirring constantly until thickened; add in the salt and mustard.
- In a big bowl, combine the macaroni, white sauce, and cheese, stirring just enough to blend.
- Pour the mixture into the casserole and bake for 30 minutes.
- Make the chili: in a skillet, saute the onion and garlic in the oil until soft.
- Add in the beef; cook until browned, breaking up any clumps; drain excess fat.
- Add in the barbecue sauce, chili powder, cumin, salt, pepper, and Worcestershire sauce; simmer 15 minutes.
- Add as much crushed tomatoes as needed to keep the chili loose.
- Serve the chili in broad, shallow bowls atop the macaroni and cheese.
Nutrition Facts : Calories 695.5, Fat 33.1, SaturatedFat 15.9, Cholesterol 109.7, Sodium 1610.6, Carbohydrate 63.6, Fiber 4.6, Sugar 6.1, Protein 35.5
CARROLL SHELBY'S CHILI
This recipe comes from Jane Butel's Chili Madness cookbook. I tried several of her recipes, but after I tried this one, I didn't make another, because this was SO good!! The cheese is the secret ingredient--it gives it such a smooth, rich flavor.
Provided by MaryMc
Categories One Dish Meal
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
- Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
- Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
- Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
- Taste and adjust seasonings, adding cayenne pepper.
- Simmer uncovered 1 hour longer.
- Stir in the cheese and the remaining 1/2 teaspoons cumin.
- Simmer 1/2 hour longer, stirring often to keep cheese from burning.
- I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
- The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.
Nutrition Facts : Calories 1122.8, Fat 85.8, SaturatedFat 44.4, Cholesterol 242.7, Sodium 1615.3, Carbohydrate 11.4, Fiber 1.5, Sugar 3.9, Protein 68.3
16-TIMES WORLD CHAMPION SIRLOIN CHILI
Chili Nation, Jane and Michael Stern; recipe of 16-Times World Champion bronco and bull rider Jim Shoulders.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Add chiles to a heatproof bowl and cover with boiling water; let stand 30 minutes, until soft.
- Meanwhile, in a small skillet, saute the garlic in oil until golden.
- Seed and stem the chiles; place in a food processor or blender.
- Add in tomato sauce, beer, ½ cup water, cumin, salt, oregano, Worcestershire sauce, brown sugar, and garlic.
- Puree thoroughly; transfer mixture to a saucepan.
- Stir in the masa harina mixture and bring to a simmer; cook 3-4 minutes.
- Preheat grill and grill steak to taste.
- At table, cut the steak into 1 ½ inch slices, and spoon chili puree over each serving of meat.
Nutrition Facts : Calories 494.5, Fat 30.7, SaturatedFat 10.5, Cholesterol 101.3, Sodium 1003.5, Carbohydrate 21.2, Fiber 4.3, Sugar 8, Protein 31.7
BOILERMAKER TAILGATE CHILI RECIPE - (3.7/5)
Provided by á-7031
Number Of Ingredients 28
Steps:
- Heat a large stock pot over med high heat. Crumble 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 celery, onion, green and red peppers, chile peppers, bacon bits, bouillon and beer Season with chili powder, Worcestershire sauce, garlic, oregano, sumin, hot pepper sauce, basil, salt, pepper, cayeene 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 summers, 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
HEALTHIER BOILERMAKER TAILGATE CHILI
This chili has always been great during football season--and the rest of the year! But I like to make it a little healthier by reducing the fat and sodium content. Sprinkle with red onion, cilantro or diced avocado (optional).
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.
- Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
- Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 44.9 g, Cholesterol 67.3 mg, Fat 19.8 g, Fiber 10.6 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1587.7 mg, Sugar 11.2 g
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