boiler maker chili

Description:

Boilermaker Chili is a robust, flavorful, and hearty dish often associated with tailgating or game-day events. This recipe is packed with ground beef, spicy sausage, beans, tomatoes, and a rich blend of spices that create a bold and satisfying chili. The recipe gets its name from the fact that it’s perfect for pairing with a cold beer, and it’s even better when made ahead to let the flavors meld together.

Ingredients:

• 1 lb ground beef
• 1 lb spicy Italian sausage, crumbled
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (6 oz) can tomato paste
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (12 oz) bottle of beer (pale ale or lager works best)
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• 1 teaspoon ground black pepper
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon sugar (optional, to balance acidity)
• 1 teaspoon dried oregano
• 2 bay leaves
• 1/4 cup fresh cilantro, chopped (for garnish)
• Sour cream, shredded cheese, and diced green onions (for garnish)

Equipment:

• Large Dutch oven or heavy-bottomed pot
• Wooden spoon
• Ladle

Instructions:

Browning the Meat (10-15 minutes):

1. Cook Ground Beef and Sausage:
   • In a large Dutch oven, cook the ground beef and crumbled sausage over medium-high heat until browned, about 8-10 minutes. Use a wooden spoon to break the meat into small pieces as it cooks. Drain any excess fat.

Cooking the Vegetables (5-7 minutes):

2. Add Onions and Peppers:
   • Add the diced onion, green bell pepper, red bell pepper, and minced garlic to the pot. Sauté for 5-7 minutes, or until the vegetables are softened and fragrant.

Building the Chili Base (5 minutes):

3. Stir in Tomato Paste:
   • Stir in the tomato paste and cook for 1-2 minutes to caramelize and deepen the flavor.
4. Add Beer and Tomatoes:
   • Pour in the beer, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes (with their juices), beef broth, and Worcestershire sauce. Stir to combine.

Seasoning the Chili (2 minutes):

5. Add Spices and Beans:
   • Add the chili powder, cumin, paprika, cayenne pepper, black pepper, salt, sugar (if using), oregano, and bay leaves. Stir in the drained beans (kidney, pinto, and black beans). Bring the mixture to a boil.

Simmering the Chili (1 hour):

6. Simmer the Chili:
   • Reduce the heat to low and let the chili simmer uncovered for 1 hour, stirring occasionally. This allows the flavors to meld together and the chili to thicken.

Adjusting and Serving the Chili (5 minutes):

7. Taste and Adjust:
   • Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed. Remove the bay leaves before serving.
8. Garnish and Serve:
   • Ladle the chili into bowls and garnish with fresh cilantro, sour cream, shredded cheese, and diced green onions for added flavor and color. Serve with cornbread or tortilla chips on the side.

Total Time:

• Preparation Time: 15 minutes
• Cooking Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes

Nutritional Information (per serving, based on 8 servings):

• Calories: 450-500
• Total Fat: 22g
  • Saturated Fat: 8g
• Cholesterol: 70mg
• Sodium: 900mg
• Carbohydrates: 35g
  • Fiber: 9g
  • Sugars: 6g
• Protein: 30g

Notes:

• Beans: Feel free to mix and match your favorite beans, or use only one variety if you prefer.
• Spice Level: Adjust the cayenne pepper and chili powder to suit your desired spice level. Add diced jalapeños or hot sauce for an extra kick.
• Beer: The type of beer you choose can subtly change the flavor. Pale ales add a slightly bitter note, while lagers keep it mild.

Tips:

• Make Ahead: Chili always tastes better the next day as the flavors have more time to develop. It can be refrigerated for up to 3 days or frozen for up to 3 months.
• Thicker Chili: If you like a thicker chili, simmer for an additional 30 minutes uncovered, or add a slurry of cornstarch and water to thicken it further.

Enjoy your Boilermaker Chili, perfect for game day or a cozy night in!