Boilermaker Chili

easyhealthyrecipes.com/boilermaker-chili/

Loaded with chili beans, ground beef, Italian sausage, diced tomatoes, and a ton of rich spices, this chili recipe is guaranteed to keep the whole team full and happy.

Prep: 15

Cook: 2 30

Total: 2 45

Recipe makes approximately 8 servings

Equipment Needed

large stock pot (with lid)
large wooden spoon
Small bowl
mixing spoon

Ingredients Needed

For the Boilermaker Chili

1 tablespoon neutral-tasting oil (avocado oil, olive oil, vegetable oil, etc.)
1 cup chopped celery (approximately 2 large stalks)
1 ½ cups chopped yellow onion (approximately 1 large onion)
1 cup chopped green bell pepper (approximately 1 large bell pepper, seeds removed)
1 cup chopped red bell pepper (approximately 1 large bell pepper, seeds removed)
2-3 tablespoons chopped serrano pepper (approximately 2 peppers, seeds removed)
¼ cup chili powder (more or less to taste)
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper (plus more to taste)
¼ teaspoon cayenne pepper (plus more to taste)
1 tablespoon minced fresh garlic (approximately 2 large cloves)
2 pounds lean ground beef (85/15 or 90/10 preferred)
1 pound bulk Italian sausage
3 15-ounce cans chili beans (drained)
1 15-ounce can chili beans in spicy sauce (do not drain)
2 28-ounce cans diced tomatoes (do not drain)
1 6-ounce can tomato paste
¼ cup cooked, crumbled bacon (approximately 4 thick-cut slices)
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 cubes beef bouillon (or 4 teaspoons beef bouillon paste)
1 cup beer of choice (dark stout preferred)
1 teaspoon granulated white sugar
1 teaspoon salt (plus more to taste)

Serving Suggestions (All Optional)

corn chips (crushed or whole)
minced red onions
shredded cheddar (or shredded Mexican cheese blend)
cornbread

Get Recipe Ingredients

Instructions

Place large stock pot on stovetop over medium-high heat. Add 1 tablespoon neutral-tasting oil to stock pot and continue heating pot over medium-high heat until oil is hot and shimmery.
When oil is ready, add 1 cup chopped celery, 1 ½ cups chopped yellow onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, and 2-3 tablespoons chopped serrano pepper to pot. Stir to incorporate.
Sauté ingredients, stirring occasionally, 5 to 7 minutes or until ingredients have softened and onions are translucent.
While ingredients sauté, add ¼ cup chili powder, 1 tablespoon Italian seasoning, 2 teaspoons ground cumin, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper to small bowl. Mix spices together until well-blended.
Once onions are translucent, sprinkle spice blend over ingredients in stock pot. Stir until spices are fully incorporated.
Add 1 tablespoon minced fresh garlic, 2 pounds lean ground beef, and 1 pound bulk Italian sausage to stock pot. Cook ingredients, stirring often, until meat is browned and crumbled.
Pour 3 15-ounce cans chili beans, 1 15-ounce can chili beans in spicy sauce, 2 28-ounce cans diced tomatoes, and 1 6-ounce can tomato paste into stock pot and stir to incorporate.
Add ¼ cup cooked, crumbled bacon, 1 tablespoon Worcestershire sauce, 4 cubes beef bouillon, 1 tablespoon hot sauce, 1 cup beer of choice, 1 teaspoon granulated white sugar, and 1 teaspoon salt to stock pot. Stir until ingredients are well-blended.
Place lid on stock pot and reduce heat under stock pot to low. Simmer chili, stirring occasionally, 2 hours.
After 2 hours, taste chili. Adjust salt, pepper, chili powder, sugar, and/or hot sauce as desired.
Continue simmering chili, stirring occasionally, 1 to 3 hours more or as long as desired. Longer simmer times will yield deeper flavors.
Optional: After simmering chili, turn off heat under stock pot and let chili cool completely, stirring often. Transfer cooled chili to airtight container. Place chili in refrigerator and refrigerate overnight. Reheat chili on stove top over medium-low heat, stirring frequently, until hot.
When ready to serve chili, ladle chili into bowls. Top with corn chips, minced red onions, and shredded cheddar, and serve immediately with cornbread if desired.

Recipe Notes

Refrigerator Storage: Let chili cool completely, then transfer chili (without toppings) to an airtight container. Refrigerate chili up to 5 days.
Freezer Storage: Let chili cool completely, then transfer chili (without toppings) to an airtight container. Freeze chili up to 6 months. Defrost chili in the fridge overnight, then reheat chili on the stovetop.

Nutrition Info (Approximate)