My recipe is a healthier take on this Boilermaker Tailgate Chili Recipe. I opt for grass-fed beef, double the veggies and use 3 different types of beans to reach my daily goal of eating 15+ different plants, and use as many organic ingredients as possible. This chili is so delicious for fall nights at home, or for a football tailgate!
Ingredients
- 2 pounds grass-fed ground beef (the leaner the better) or you can do ground turkey!
- 1 pound bulk Italian sausage
- 3 (15 ounce) cans beans ( like to mix it up with black, kidney, and pinto) drained
- 2 (28 ounce) cans fire roasted diced tomatoes with juice
- 1 (6 ounce) can tomato paste
- 6 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 large purple onion, chopped
- 4 bell peppers (red, orange, yellow, green) seeded and chopped
- 2 green chile peppers, seeded and chopped
- ½ cup beer
- ¼ cup chili powder, or more to taste
- 1 tablespoon minced garlic
- 1 tablespoon organic Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
- avocado, chopped green onion and/or greek yogurt for garnish
Method
- Heat a large stock pot over medium-high heat. Crumble ground beef and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.
- Pour in beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day. I like to top with avocado, green onions and/or greek yogurt!
