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Wednesday, January 2, 2013

Taste Buds: Boilermaker Tailgate Chili

This is a recipe that my mother-in-law made to take to her church cook-off. She was super happy to win first prize and I have to say this chili does in fact taste amazing! The kicker is that she found it online, just a recipe she never tried before, (not sure which site she got it from) and she won! It’s our go to chili dish in the house now, we did tweak the recipe a bit, or I should say my husband did. Super yummy.

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AND YES IT DOES HAVE FRITOS ON IT... DONT WORRY I PUT MINE IN A BOWL ON THE SIDE BUT MR. ROGUE JUST LOVED LOVED LOVED THIS TOUCH

So when Mr. Rogue was jonesing for some homemade chili we turned to moms famous blue ribbon church recipe winner.

    RECIPE: BOILERMAKER TAILGATE CHILI
INGREDIENTS
3 pounds ground beef
1.5 pound Italian sausage, chopped fine
3 slices of bacon, chopped fine
1 1/2 large yellow onions, chopped
4 stalks celery, chopped
2 green bell pepper, seeded and chopped
2 red bell pepper, seeded and chopped
3 green chile peppers, seeded and chopped
4 garlic, minced
salt and pepper to taste

4 (15 ounce) cans chili beans
2 (15 ounce) cans chili beans in spicy sauce
4 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
6 teaspoons of beef bouillon concentrate or 8 cubes bullion cubes
¾ cup pale ale beer
1/3 cup chili powder
1 1/2 tablespoon Worcestershire sauce
1 1/2 tablespoons dried oregano
3 teaspoons ground cumin
2 teaspoons tobacco sauce
1 1/2 teaspoons dried basil
1 1/2 teaspoons paprika
1 1/2 teaspoons white sugar
1 (10.5 ounce) bag of corn chips such as Fritos
1 (8 ounce) package shredded Colby cheese

DIRECTIONS
1. In a large frying pan over medium high heat cook beef, sausage and bacon until evenly browned. Drain off the excess fat.
2. Add onions, celery, peppers and chilis to the meat. Once the veggies are browned add the minced garlic and cook for an additional four minutes being careful not to burn the garlic. Salt and pepper the meat to taste.
3. In a large stock pot pour in the beans, diced tomatoes, tomato paste, bullion, beer and spices. Take pan of veggies and meat and add to the pot. Cook over low to medium heat stirring frequently covered for at least two hours.
4. Serve in bowls over rice topped with shredded cheese and Fritos. A true chili hit for sure!

Makes 30 servings

2 comments:

paul peggy zeus said...

wow! They threw in everything but the kitchen sink into this recipe. I do love chili! and it's way better than spaghetti for dad being a type 2 diabetic.

Jess said...

Love chili ;) Looking forward to giving this recipe a whirl next time Mr Dancer wants some.

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