Let’s Cook! Boilermaker Tailgate Chili
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With fall season upon us, I am looking forward to making a big pot of chili! Chili can be such a controversial subject. According to Merriam-Webster.com, chili is a thick sauce of meat and chili peppers. Many insist chili should be made with chunks of beef and not hamburger. Then there is the subject of beans. Many self proclaimed purists insist true chili does not have beans. And tomatoes are another ingredient up for debate. Some insist on tomato sauce, and others like chunks of tomatoes. And some people like their chili really thick and others pregfer it more soupy. I myself like lots of beans and chunks of tomatoes in my very thick chili.
Chili is believed to have originated in mercados (Spanish for markets) of San Antonio. Now you will find it everywhere. Did you know that Chili is the official state dish of Texas? (and their chili does not have beans!) Texas is not the only state to take their chili seriously. In 1993 the Illinois House and Senate proclaimed the state of Illinois “The Chilli Capital of the World”. (Apparently in Illinois chili is spelled with two ls) Lest you wonder why Illinois of all places can say this about themselves is that Joe DeFrates of Springfield, Illinois is the only man ever to win both the National and World Chili Championships. And for those who like obscure trivia, can you name the first person to sell “canned chili’? The answer is Lyman T. Davis, the founder of Wolf Brand Chili.
I have tried many different chili recipes, trying to find one that pleased both my husband and I. Finally I found this recipe online that we both love and it’s a crowd pleaser. I did print this recipe last year, but I am running it again for all my new readers.
Boilermaker
Tailgate Chili
– 2 lbs. ground chuck
– 1 lb italian sausage
– 2 -15. oz chili beans, rinsed and drained
– 1- 15 oz black beans, rinsed and drained
– 1 -15 oz chili beans in spicy sauce (do not drain)
– 2 – 28 oz diced tomatoes
– 6 oz tomato paste
– 1 large onion, chopped
– 3 stalks celery, chopped
– 1 green pepper, chopped
– 1 red pepper, chopped
– 2 serrano peppers, chopped
– 4 slices bacon, cooked and crumbled
– 4 cubes beef bouillon
– 1/2 cup beer
– 1/4 cup chili powder
– 1 Tbsp Worcestershire sauce
– 1 Tbsp minced garlic
– 1 Tbsp oregano
– 2 tsp cumin
– 2 tsp hot pepper sauce
– 1 tsp basil
– 1 tsp salt
– 1 tsp pepper
– 1 tsp cayenne pepper
– 1 tsp paprika
– 1 tsp brown sugar
Cook ground chuck and Italian sausage in a large pot until browned. Drain well. Mix in all ingredients, stirring well. Cover and simmer over low heat for two hours, stirring occasionally. Taste, add more chili powder, salt and pepper if needed. Cook 1 to 2 hours more.
Note: this does make a lot of chili! Sometimes I make just half a pot. If I have room in the freezer, I make a full pot, and then after a couple days of eating leftover chili, I freeze whatever is left for another time.
If you have a recipe to share or a question about cooking, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks, and as always, Happy Cooking!
