This is the chili I make for the Boise State Bronco football games. I make it the day before and have it ready to load and reheat on game day.
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| Bronco Bustin' Tailgate Chili |
Ingredients
- 2 lbs. ground chuck
- 1 lb sausage
- 3 15 oz cans chili beans, drained
- 1 15 oz can Ranch beans
- 4 cans diced tomatoes with juices
- 1 6 oz can tomato paste
- 1 large yellow onion, chopped
- 3 stalks celery, chopped
- 1 green pepper, seeded and chopped
- 1 red pepper, seeded and chopped
- 1 Tablespoon bacon bits
- 4 cubes, or 4 teaspoons, beef bouillon
- 8 oz. beer
- 2 Tablespoons chili powder
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon minced garlic
- 1 Tablespoon dried oregano
- 2 teaspoons dried cumin
- 1 teaspoon dried basil
- 1 teaspoon coarse salt
- 1 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- Fritos and shredded cheddar cheese
Directions
- Heat a large stock pot (I use my 5 1/2 qt LeCreuset pot) over high heat. Crumble the chuck and sausage into the hot pot, cook until browned. Drain.
- Pour in the chili beans, ranch beans, tomatoes. Add the onion, celery, peppers, bacon bits. Pour the beer into a measuring cup, and to the beer add the tomato paste, chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, paprika, and sugar. Stir to blend, add to bean mixture, cover and simmer on low for 2 hours, stirring occasionally.
- Taste and adjust for salt, pepper and chili powder if needed. Remove from heat and serve, or refrigerate and serve the next day.
- Ladle into bowls, top with corn chips and cheese.
Go Broncos!
