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–+ servings
Hearty chili in a blue patterned bowl topped with cheese and corn chips on marble.

Boilermaker Tailgate Chili

This chili is what happens when regular chili decides it needs more meat, more flavor, and absolutely no interest in subtlety. Packed with ground beef, Italian sausage, bacon, beans, tomatoes, garlic, and beer, it’s bold, hearty, and exactly the kind of pot that makes everyone suddenly hover near the stove.
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Prep Time 40 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Servings 12

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 4 slices bacon
  • 2 pounds ground beef
  • 1 pound bulk Italian sausage
  • 1 large yellow onion diced
  • 3 celery stalks diced
  • 2 green bell peppers diced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and minced
  • 1 tablespoon minced garlic
  • 3 cans chili beans undrained (15 ounces each)
  • 1 can chili beans in spicy sauce undrained (15 ounces)
  • 2 cans diced tomatoes with juice 28 ounces each
  • 1 can tomato paste 6 ounces
  • 2 tablespoons beef bouillon paste
  • 1 cup stout beer or other beer of choice
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot sauce
  • 1 teaspoon dried basil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 teaspoon sugar

Instructions

  • Cook Bacon: In a large pot or skillet, cook the bacon until crisp. Crumble it and set it aside.
    4 slices bacon
  • Brown the Meat: In a large stockpot or Dutch oven over medium-high heat, cook the ground beef and Italian sausage, breaking them up as they brown. Once fully cooked, drain off the excess grease.
    2 pounds ground beef, 1 pound bulk Italian sausage
    Crumbled ground beef and sausage browning in a Dutch oven on a marble countertop.
  • Soften the Vegetables: Add the onion, celery, green bell peppers, red bell pepper, and jalapeño to the pot. Cook for 4 to 5 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
    1 large yellow onion, 3 celery stalks, 2 green bell peppers, 1 red bell pepper, 1 jalapeño, 1 tablespoon minced garlic
  • Build the Chili Base: Add the chili beans, spicy chili beans, diced tomatoes with their juice, tomato paste, crumbled bacon, beef bouillon paste, and beer. Stir well until the tomato paste is fully mixed in.
    3 cans chili beans, 1 can chili beans in spicy sauce, 2 cans diced tomatoes with juice, 1 can tomato paste, 2 tablespoons beef bouillon paste, 1 cup stout beer or other beer of choice
    Beef, sausage, and beans simmering in a cream-colored Dutch oven on a marble countertop.
  • Add the Seasonings: Stir in the chili powder, Worcestershire sauce, oregano, cumin, hot sauce, basil, salt, black pepper, cayenne, and sugar. Mix until everything is evenly combined.
    1/4 cup chili powder, 1 tablespoon Worcestershire sauce, 1 tablespoon dried oregano, 2 teaspoons ground cumin, 2 teaspoons hot sauce, 1 teaspoon dried basil, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, 1 teaspoon sugar
  • Simmer the Chili: Bring the chili to a gentle bubble, then reduce the heat to low. Cover and simmer for at least 2 hours, stirring occasionally, until the flavors deepen and the chili thickens.
  • Adjust and Finish: Taste the chili and adjust the salt, black pepper, or cayenne if needed. If you want it thicker, simmer uncovered for 15 to 20 minutes.
  • Serve: Ladle into bowls and top with cheddar cheese, crushed Fritos, and red onion if you like.
  • Slow Cooker Option: Cook the bacon first, then brown the ground beef and sausage and drain the grease. Transfer everything to a slow cooker, add the remaining ingredients, stir well, and cook on low for 6 to 8 hours. Add toppings just before serving.