Boilermaker Tailgate Chili Recipe

Ground beef: Provides the hearty base for the chili, giving it a rich and meaty flavor.

Kidney beans: Adds texture and protein, making the chili more filling.

Pinto beans: Another type of bean that complements the kidney beans and adds variety.

Tomato sauce: Creates a rich and flavorful base for the chili.

Diced tomatoes: Adds chunks of tomato for texture and flavor.

Onion: Provides a sweet and savory flavor that enhances the overall taste.

Green bell pepper: Adds a slight crunch and a fresh, vegetal flavor.

Garlic: Infuses the chili with a deep, aromatic flavor.

Chili powder: The primary spice that gives the chili its signature heat and flavor.

Cumin: Adds a warm, earthy flavor that complements the chili powder.

Paprika: Provides a mild, smoky flavor that enhances the overall taste.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a subtle heat and depth of flavor.

Water: Helps to thin out the chili and ensure all ingredients are well combined.

When browning the ground beef, ensure it is broken up into small, even pieces to promote even cooking and better texture in the chili. Use a wooden spoon or spatula to break up the meat as it cooks. This will also help to render out more fat, which can then be drained off to avoid a greasy final product.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• kidney beans - Substitute with black beans: Black beans offer a similar texture and slightly different flavor that complements chili well.

• pinto beans - Substitute with cannellini beans: Cannellini beans have a creamy texture and mild flavor that works well in chili.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency and rich tomato flavor.

• diced tomatoes - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky flavor that enhances the depth of the chili.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• green bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter and add a vibrant color to the chili.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it may have a slightly different intensity.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and flavor of chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the chili, enhancing its overall flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the chili, though use it sparingly to avoid overpowering the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat.

• water - Substitute with beef broth: Beef broth adds more depth and richness to the chili compared to plain water.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the chili to airtight containers. For optimal freshness, use containers that are both airtight and moisture-proof.
• If storing in the refrigerator, the chili will keep well for up to 4-5 days. Make sure to label the containers with the date.
• For freezing, portion the chili into individual servings. This makes it easier to thaw only what you need.
• Use freezer-safe bags or containers for freezing. Remove as much air as possible from the bags to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the chili has been stored.
• The chili can be frozen for up to 3 months. Beyond this period, the quality may start to degrade.
• To reheat refrigerated chili, transfer it to a pot and warm over medium heat, stirring occasionally until heated through.
• For frozen chili, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• When reheating, you may need to add a splash of water or broth to restore the desired consistency, as the chili may thicken during storage.
• Always ensure the chili is heated to an internal temperature of 165°F (74°C) before serving to ensure it is safe to eat.

• For stovetop reheating:

  1. Place the leftover chili in a large pot.
  2. Add a splash of water or broth to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 10-15 minutes.

• For microwave reheating:

  1. Transfer the chili to a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chili in an oven-safe dish and cover with aluminum foil.
  3. Bake for about 20-25 minutes, or until heated through, stirring halfway.

• For slow cooker reheating:

  1. Transfer the chili to your slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• For sous-vide reheating:

  1. Place the chili in a vacuum-sealed bag or ziplock bag (ensure it’s sealed well).
  2. Set your sous-vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.

• Large pot: A spacious vessel used for cooking the chili, allowing ample room for all ingredients to mix and simmer.

• Wooden spoon: Ideal for stirring the chili, ensuring even cooking and preventing ingredients from sticking to the bottom of the pot.

• Knife: Essential for chopping the onion and green bell pepper into small, uniform pieces.

• Cutting board: Provides a safe and stable surface for chopping vegetables and mincing garlic.

• Measuring spoons: Used to accurately measure the chili powder, cumin, paprika, salt, and black pepper.

• Can opener: Necessary for opening the cans of kidney beans, pinto beans, tomato sauce, and diced tomatoes.

• Colander: Useful for draining and rinsing the kidney beans and pinto beans before adding them to the chili.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Ladle: Perfect for serving the chili once it's ready, ensuring you get a good mix of ingredients in each serving.

• Measuring cup: Used to measure the one cup of water needed for the recipe.

Pre-chop vegetables: Chop the onion, green bell pepper, and garlic ahead of time and store them in the fridge.

Use canned beans: Opt for canned beans instead of dried to save soaking and cooking time.

Batch cook: Double the recipe and freeze half for an easy meal later.

Pre-measure spices: Measure out the chili powder, cumin, paprika, salt, and black pepper in advance.

Simmer in a slow cooker: Use a slow cooker to simmer the chili while you focus on other tasks.