A true American comfort food lies in a rich and flavorful bowl. It’s a classic recipe perfect to serve to the guys for the next Purdue Boilermakers football game. But this boilermaker chili is not as overwhelming to make as it looks. It’s made by slow-cooking delicious ingredients in a stockpot then enjoying it with vegan cornbread later on. So if you’re thinking of having a bowl of chile con carne, there’s no reason to not go for the best Texas chili.
Tips on Making Tailgate Boilermaker Chili
Making a bowl of this recipe may look like it’s going to take a lot of work, but it doesn’t. You might say that this has the best authentic Texas tailgate chili sauce. Leave your worries behind, because this will definitely become your next favorite bowl recipe.
Here are a few tips to keep in mind when making this scrumptious spicy tailgate chili:
- Use bulk Italian sausages. It breaks apart easily, thus combining seamlessly with the rest of the dish. With this type of sausage, removing casings and links wouldn’t be a fuss.
- Control the spice. Tapatio and Tabasco will surely add heat and should not be your go-to hot sauce if what you’re looking for is how to make chili less spicy. You can reduce the hot sauce and chili powder to reduce the heat. Turn it up or tone it down by using less hot sauce according to your preference.
- Season your chili twice. Instead of just seasoning it once, divide the amounts and season it halfway into cooking then season it just before it’s done. Do this to incorporate the flavors better.
Now you can enjoy game night with the best boilermaker tailgate chili by following our easy recipe.
Boilermaker Tailgate Chili Recipe Video
How To Make Boilermaker Tailgate Chili
This boilermaker chili recipe serves a savory bowl of ground beef chuck simmered in chili beans and diced tomatoes for a spicy kick.
Heat a large stockpot over medium-high heat. Crumble the ground chuck and sausage into the stockpot and cook until they're evenly browned. Drain the excess grease.
Add the onions, celery, garlic, and green bell peppers. Saute briefly.
Add the tomato paste and roast briefly, then deglaze with beer. Reduce briefly.
Add the beans, chickpeas, and diced tomatoes. Saute briefly.
Add bouillon cubes, chili powder, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne pepper, paprika, and sugar. Stir the mixture until well-combined.
Cover the stockpot and simmer over low heat for at least 1 hour, stirring occasionally.
Season to taste with salt and pepper. Adjust accordingly.
Remove the chili from heat. Top it with roughly 1 tablespoon of shredded cheddar cheese and ⅓ cup of corn chips per serving. Serve warm and enjoy a steaming bowl of tailgate chili!
Commonly Asked Questions
How to thicken boilermaker tailgate chili?
If your chili appears to be soupy, we have a few ways to help you fix it. First, you can cook it uncovered to reduce the liquid, though this might take a while. Second, you can add a cup of pinto beans and mash them. This will help release the starches, thickening the liquid. Lastly, you may add flour or cornstarch. Make a slurry by mixing 1 part flour and 2 parts ratio, or 1 part cornstarch to an equal amount of water, then add it to your mixture.
Does simmering chili make it better?
Chili is a make-ahead type of dish and is known for its long cook time. Preparing it in advance gives it time to set and blend in the flavors gradually. Letting it simmer spreads out the flavor of each ingredient, melding all the flavors together.
What broth is best for chili?
For the broth of your chili, make sure not to add water. This dish has strong savory flavors and water will tone them down. So go for flavorful stocks instead. You can add beer (as we did in this recipe), chicken or beef stock, which will definitely match the hearty flavors of Purdue chili, red wine, or vegetable stock.
When we’re in need of a bowl of warm comfort or something to spice up our night, this boilermaker chili is the best way to go. It might take a bit of time to cook, but the secret to making the best chili bowl is slow simmering, which gives us the bold and rich flavors of this dish.
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