Industrial Strength Chili

Welcome to the ultimate guide for crafting a truly exceptional Boilermaker Chili! This isn’t just any chili recipe; it’s a culinary masterpiece renowned for its incredible depth of flavor and hearty satisfaction. Loaded with premium ground beef, savory Italian sausage, a medley of chili beans, diced tomatoes, and a meticulously blended array of rich spices, this chili promises to be a showstopper. Whether you’re hosting a game day gathering, seeking a comforting meal on a crisp autumn evening, or simply craving a robust dish that nourishes the soul, this Boilermaker Chili is guaranteed to impress. Its rich, complex profile ensures every spoonful is a delight, leaving everyone full, happy, and asking for more.

Two bowls of boilermaker chili topped with corn chips and two squares of cornbread, photographed from the side. The chili looks rich and hearty. — A delicious serving of Boilermaker Chili, garnished and ready to enjoy.

Contents

Why This Boilermaker Chili Stands Out

A Legacy of Flavor: Named in honor of the Boilermakers, the proud football team of Purdue University where this iconic recipe originated, this chili carries a tradition of excellence. Even those with rival allegiances, like this Alabama alumna, can’t deny its irresistible charm and incredible taste! (But, of course, Roll Tide!)
Unbelievable Flavor Depth: Prepare your taste buds for an extraordinary experience. This Boilermaker Chili boasts an intricate symphony of flavors, thanks to an abundance of thoughtfully chosen spices, a dynamic duo of ground beef and Italian sausage, a generous assortment of chili beans and sauces, and a dark beer that adds an unparalleled layer of richness and depth. A subtle touch of sugar perfectly balances all the elements, bringing them together in harmonious perfection. This is the recipe you pull out when you want to win a cook-off or simply create a memorable meal.
Thick, Hearty, and Utterly Satisfying: Beyond its exceptional taste, this chili delivers on texture and heartiness. It’s wonderfully thick and substantial, making it the ideal comfort food. While it’s absolutely perfect for fueling fans on game days, its comforting warmth and robust nature make it equally suitable for any chilly winter evening or a crisp autumn day when you crave something truly satisfying.

Decoding the Name: What is Boilermaker Chili?

The name “Boilermaker Chili” isn’t just a catchy title; it’s a tribute to the storied athletic program of Purdue University in West Lafayette, Indiana. Purdue’s sports teams are famously known as the Boilermakers, a nickname that dates back to the late 19th century, referring to the university’s strong engineering and industrial roots. This chili recipe, born from that same spirit of robust tradition and hearty sustenance, perfectly embodies the spirit of game day gatherings and community celebration. It’s a dish designed to feed a crowd, offering warmth, energy, and an explosion of flavor that can stand up to even the coldest tailgates. Just as Purdue’s Boilermakers are known for their strength and determination, this chili is celebrated for its powerful, satisfying character.

Essential Chef’s Tips for the Perfect Boilermaker Chili

Slow Simmer, Deep Flavor: The secret to truly spectacular chili lies in patience. The longer you allow this chili to simmer on low heat, the more the flavors will meld and deepen, transforming into a richer, more complex taste profile. However, remember to stir it frequently, especially as it thickens, to prevent it from sticking to the bottom of the pot or burning.
Batch Cooking for Future Feasts: If you’re fortunate enough to own a stockpot large enough to handle a double batch, seize the opportunity! Making extra chili is a fantastic way to prepare for busy days. Simply freeze individual or small family-sized portions in airtight containers. This allows you to effortlessly enjoy the hearty goodness of Boilermaker Chili throughout the cooler months, with minimal effort.
The Right Ground Beef Matters: For the best texture and flavor, opt for a lean ground beef, ideally 85/15 or 90/10. Using beef with too high a fat content can result in a greasy or oily chili, which can detract from the overall experience. Conversely, beef that is too lean might dry out during the long simmering process, so finding the right balance is key to a perfectly moist and flavorful outcome.
Don’t Skimp on the Spices: The unique blend of chili powder, Italian seasoning, cumin, black pepper, and cayenne is what gives this chili its signature taste. Don’t be afraid to adjust these to your personal preference, adding a little extra heat with more cayenne if you dare, or boosting the savory notes with a touch more cumin.
Build Layers of Flavor: Ensure you properly sauté the aromatics (celery, onions, bell peppers, serrano) until softened and translucent before adding the spices. This crucial step helps to unlock their full flavor potential and creates a fragrant base for your chili.

Two bowls of boilermaker chili topped with corn chips and two squares of cornbread, photographed from above. The vibrant colors and textures are appealing. — Overhead view of piping hot Boilermaker Chili, garnished for enjoyment.

The Heart of Boilermaker Chili: Key Ingredients Explained

What makes this Boilermaker Chili so incredibly flavorful? It’s all in the carefully selected ingredients that come together to create a symphony of taste and texture. Let’s dive into some of the star components:

Ground Beef & Italian Sausage: The combination of two meats adds significant depth and complexity. The ground beef provides that classic chili base, while the Italian sausage introduces a layer of herbaceous, often slightly spicy, flavor that elevates the entire dish beyond a typical chili. Using a lean ground beef (85/15 or 90/10) is crucial for a rich, but not greasy, result.
A Medley of Chili Beans: This recipe calls for three 15-ounce cans of chili beans (drained) and one 15-ounce can of chili beans in spicy sauce (undrained). This strategic combination ensures you get both the hearty texture of the beans and the savory, spiced liquid that contributes to the chili’s rich broth.
Diced Tomatoes & Tomato Paste: These provide the essential acidic and umami base of the chili. The diced tomatoes add texture and natural sweetness, while the concentrated tomato paste intensifies the tomato flavor, thickening the chili and giving it a deep red hue.
Aromatic Vegetables: Chopped celery, yellow onion, green bell pepper, and red bell pepper form the foundational flavor layer. Sautéing these until softened creates a sweet and aromatic base that all other flavors build upon.
Serrano Pepper & Cayenne: For those who love a kick, serrano peppers bring a fresh, vibrant heat, while cayenne pepper adds a steady, underlying warmth. You can adjust the quantity of these to control the spice level according to your preference.
Rich Spice Blend: Beyond the heat, a blend of chili powder, Italian seasoning, ground cumin, and black pepper is critical. Chili powder is the star, offering earthy, slightly smoky notes. Italian seasoning adds a subtle herbaceous touch, and cumin provides a warm, earthy aroma that is quintessential to chili.
Dark Beer: This is a secret weapon for depth. A dark stout, specifically, adds a malty, slightly bitter, and incredibly rich dimension that complements the meats and spices perfectly, enhancing the overall savory profile.
Worcestershire Sauce & Beef Bouillon: These are flavor enhancers. Worcestershire sauce provides a savory, tangy, and umami boost, while beef bouillon concentrates the beefy flavor, making every spoonful richer.
Sugar & Salt: A touch of granulated white sugar might seem unusual, but it’s a crucial balancing act, cutting through the acidity of the tomatoes and the heat of the peppers, harmonizing all the complex flavors. Salt is, of course, essential for seasoning and bringing out the best in all ingredients.

More Delicious Chilis, Soups, and Stews We Can’t Get Enough Of

If you’re a fan of comforting bowls of goodness, you’ll love exploring these other hearty recipes:

Mexican Chili
Ratatouille Soup
Texas Roadhouse Chili Recipe
Kale and White Bean Soup
Low Carb Chili (No Beans!)
Instant Pot Turkey Chili
Potato Asparagus Soup
Whole30 White Chicken Chili
Creamy Cajun Chicken Pasta Soup
Seafood Chili
Hazelnut Soup with Parsnips
Sweet Potato Chili

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Boilermaker Chili: The Ultimate Tailgate & Comfort Food Recipe

Prep: 15 minutes

Cook: 2 hours 30 minutes

Total: 2 hours 45 minutes

This hearty Boilermaker Chili, packed with ground beef, Italian sausage, diverse chili beans, diced tomatoes, and a complex blend of rich spices, is the perfect recipe to satisfy a crowd on game day or any chilly evening.

Cheryl Malik

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8 servings

Ingredients

For the Boilermaker Chili

1 tablespoon neutral-tasting oil (avocado oil, olive oil, vegetable oil, etc.)
1 cup chopped celery (approximately 2 large stalks)
1 ½ cups chopped yellow onion (approximately 1 large onion)
1 cup chopped green bell pepper (approximately 1 large bell pepper, seeds removed)
1 cup chopped red bell pepper (approximately 1 large bell pepper, seeds removed)
2-3 tablespoons chopped serrano pepper (approximately 2 peppers, seeds removed)
¼ cup chili powder (more or less to taste)
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper (plus more to taste)
¼ teaspoon cayenne pepper (plus more to taste)
1 tablespoon minced fresh garlic (approximately 2 large cloves)
2 pounds lean ground beef (85/15 or 90/10 preferred)
1 pound bulk Italian sausage
3 15-ounce cans chili beans (drained)
1 15-ounce can chili beans in spicy sauce (do not drain)
2 28-ounce cans diced tomatoes (do not drain)
1 6-ounce can tomato paste
¼ cup cooked, crumbled bacon (approximately 4 thick-cut slices)
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 cubes beef bouillon (or 4 teaspoons beef bouillon paste)
1 cup beer of choice (dark stout preferred)
1 teaspoon granulated white sugar
1 teaspoon salt (plus more to taste)

Serving Suggestions (All Optional)

corn chips (crushed or whole)
minced red onions
shredded cheddar (or shredded Mexican cheese blend)
cornbread

Equipment

large stock pot with lid
large wooden spoon
Small bowl
mixing spoon

Instructions

Place a large stock pot on the stovetop over medium-high heat. Add 1 tablespoon neutral-tasting oil to the pot and continue heating until the oil is hot and shimmery.
When the oil is ready, add 1 cup chopped celery, 1 ½ cups chopped yellow onion, 1 cup chopped green bell pepper, 1 cup chopped red bell pepper, and 2-3 tablespoons chopped serrano pepper to the pot. Stir to combine all ingredients.
Sauté the vegetables, stirring occasionally, for 5 to 7 minutes or until they have softened and the onions are translucent.
While the vegetables sauté, combine ¼ cup chili powder, 1 tablespoon Italian seasoning, 2 teaspoons ground cumin, 1 teaspoon freshly ground black pepper, and ¼ teaspoon cayenne pepper in a small bowl. Mix the spices together until well-blended.
Once the onions are translucent, sprinkle the prepared spice blend over the sautéed vegetables in the stock pot. Stir thoroughly until the spices are fully incorporated and fragrant.
Add 1 tablespoon minced fresh garlic, 2 pounds lean ground beef, and 1 pound bulk Italian sausage to the stock pot. Cook the meats and garlic, stirring often to break up the meat, until both the beef and sausage are browned and crumbled.
Pour in the 3 15-ounce cans chili beans (drained), 1 15-ounce can chili beans in spicy sauce (undrained), 2 28-ounce cans diced tomatoes (undrained), and 1 6-ounce can tomato paste into the stock pot. Stir all ingredients together to ensure they are well-combined.
Now, add the ¼ cup cooked, crumbled bacon, 1 tablespoon Worcestershire sauce, 4 cubes beef bouillon (or paste), 1 tablespoon hot sauce, 1 cup beer of choice, 1 teaspoon granulated white sugar, and 1 teaspoon salt to the stock pot. Stir until all these new additions are completely blended into the chili mixture.
Place the lid on the stock pot and reduce the heat to low. Allow the chili to simmer gently, stirring occasionally, for a minimum of 2 hours. This long simmer is key for flavor development.
After 2 hours of simmering, taste the chili. This is your opportunity to adjust the seasonings. Add more salt, pepper, chili powder, sugar, and/or hot sauce as desired to achieve your perfect flavor balance.
Continue simmering the chili, stirring occasionally, for an additional 1 to 3 hours, or even longer if time allows. Remember, longer simmer times will result in deeper, more profound flavors and a richer consistency.
Optional Overnight Chill for Enhanced Flavor: For an even more intense flavor, turn off the heat under the stock pot after simmering and let the chili cool completely, stirring often. Transfer the cooled chili to an airtight container and refrigerate overnight. Reheat the chili on the stovetop over medium-low heat, stirring frequently, until thoroughly hot before serving. This step allows the flavors to truly marry and deepen.
When you are ready to serve, ladle the piping hot chili into individual bowls. Top generously with your favorite garnishes such as corn chips (crushed or whole), minced red onions, and shredded cheddar or a Mexican cheese blend. Serve immediately, accompanied by warm cornbread if desired, for a truly satisfying meal.

Notes

Refrigerator Storage: Allow the chili to cool completely to room temperature. Transfer the chili (without any toppings) to an airtight container and refrigerate for up to 5 days.
Freezer Storage: Once the chili has cooled completely, transfer it (again, without toppings) to an airtight, freezer-safe container or heavy-duty freezer bags. Freeze the chili for up to 6 months. To enjoy, defrost the chili in the refrigerator overnight, then reheat it gently on the stovetop over medium-low heat, stirring frequently, until heated through.

Nutrition Information

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.