Some of the best chili EVER!

Being a Texas girl, I do not take the subject of chili lightly. I have very specific opinions about what should be in chili and its minimum heat requirements. We have been making chili pretty much since we moved here to Germany but hadn’t really found the “perfect” recipe yet – until last week. I was on AllRecipes (yes, AGAIN) and was searching for a new chili recipe when I came across the Boilermaker Tailgate Chili recipe, which definitely sounded like it had potential. All the reviews raved about it and you can be pretty certain when a recipe has a rating of 5 stars with 541 reviews, it’s going to be pretty darn good.

The one thing I was a bit turned off about was that it contained Italian sausage and I’m just not a big fan of it. So I substituted in sirloin and, WOW, was it some good chili. Do be careful because it’s quite spicy and the longer you let it sit, the hotter it’s likely to get, and if you’re sensitive to hot food, lay off at least one of the hot ingredients.

We froze 6 portions for a later date and ate 4 portions already over the last few days so it definitely makes a big pot of chili. It goes great with Fritos corn chips (which we tried to make ourselves and they weren’t even close to the same), fresh bread and over baked potatoes too…or just chow down on the chili by itself!

The Best Chili Ever

Servings: about 10

Ingredients

• 2 pounds ground beef chuck
• 1 pound sirloin, cubed
• 3 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can chili beans in spicy sauce
• 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 chili peppers, seeded and chopped
• 1 tablespoon bacon bits
• 4 cubes beef bouillon
• 1/2 cup beer
• 1/2 cup coffee or Coca Cola
• 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 (e.g. Tabasco™)
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 1 teaspoon white sugar
• 1 small onion, chopped finely
• 1 (10.5 ounce) bag corn chips such as Fritos®
• 1 (8 ounce) package shredded Cheddar cheese

Directions

1. 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 off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, beer and coffee/cola. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with chopped onions, corn chips and shredded Cheddar cheese.

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