Roughneck Boilermaker Chili Recipes

BOILERMAKER TAILGATE CHILI

Steps:

• 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.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 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.
• 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.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

BOILERMAKER TAILGATE CHILI

Steps:

• 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.
• Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 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.
• 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.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

BOILERMAKER

Steps:

• Pour whiskey into a shot glass.
• Serve beer in a frosted mug or glass as a chaser; or drop whiskey-filled shot glass into beer-filled mug.

COWBOY POETRY CHILI

Steps:

• Heat oil in a Dutch oven; add in garlic; cook until soft.
• Add in lamb; cook until browned; drain off excess fat.
• In a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
• Bring to a boil; cook at a slow boil for 30 minutes, partially covered.
• Add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
• This chili is on the soupy side even when bound with the masa harina.
• It is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.

MARDI GRAS VEGETABLE CHILI

Steps:

• Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem the peppers.
• In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
• Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
• Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
• Remove from the oven and set aside.
• In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
• When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining ½ teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
• Cook over low heat at a simmering boil for 15 minutes.
• Add in the masa harina mixture; cook for 2 minutes.

ROUGHNECK BOILERMAKER CHILI

Steps:

• In a big skillet or Dutch oven, saute/stir the onion and garlic in hot oil until soft, over med-high heat.
• Add in the meat and cook until browned, stirring to keep it broken up; drain any excess fat .
• Add in beans, tomatoes, salt, oregano, beer, whiskey, chili powder, pepper, and sugar; bring to a simmer.
• Cook, uncovered, for 30 minutes, stirring often.
• Stir in masa harina mixture; cook 7-10 minutes.
• Serve on a bed of tortilla chips, sprinkled with the onion and cheddar cheese.