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Amy’s in the Kitchen Again With ‘Boilermaker Chili’ for the Super Bowl [RECIPE]

'Boilermaker Chili'
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OK, I know what you guys are thinking. Amy can’t cook! You would be correct, but for some reason I am fascinated with trying. So here we go. I wanted to make something filling and spicy for the Super Bowl on Sunday, so I thought chili would be perfect. I searched for spicy hot chili recipes online and I came across a Boilermaker Chili that looked delicious, only it has beans in the recipe. Well, I thought surely you can leave out the beans, right (because this is Texas, after all)? So, here we go!

I got some of the recipe from Food.com, AllRecipes.com and then I just made up the rest (I haven’t actually made the chili yet, so I still have high hopes!).

Apparently, the original chili recipe is what tailgaters at Purdue football games make. But the recipe calls for four cans of beans, and I’m gonna try it without beans. Now the list of ingredients is really long and could intimidate me, but since I don’t know what I’m doing, I don’t care.

Ingredients

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and chopped
  • 1 jalapeno, chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer (it has to be good if it has beer in it, right!)
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1 (8 ounce) package shredded Cheddar cheese

Directions

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain excess grease. Pour in the diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Put in the  chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir it good and cover to simmer over low heat for at least two hours, stirring occasionally. Simmer for two hours or more. They say the longer you simmer the better. Then serve or put in the fridge. I’ll get back with you guys Monday and let ya know how I did. Keeping my fingers crossed!

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