Boilermaker Chili+


  • 2 pounds ground beef 80% lean
  • 1 pound bulk hot Italian sausage
  • 2 (15 ounce) cans medium spiced Bush’s chili beans
  • 2 (15 ounce) can hot spiced Bush’s chili beans
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 2 large yellow onions, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 green jalapeno peppers, partially seeded and chopped
  • 3 strips of cooked bacon, finely chopped
  • 4 cubes beef bouillon
  • 1 cup beer
  • 1/3 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (green chile habanero)
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 Tbsp white sugar
  • 1 (10.5 ounce) bag corn chips such as Fritos(R)
  • 1 (8 ounce) package shredded Cheddar cheese


  1. Heat a large (8-10 qt) 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, bell peppers, jalapeno peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, 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 corn chips and shredded Cheddar cheese.

This makes a LOT of chili. You could halve it and still have plenty.  This yields a pleasantly spicy chili, but could be made hotter as desired. You can modulate that by the amount of seeds retained from the jalapeno and the amount of cayenne and/or hot pepper sauce used.

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