Boilermaker Beer and Bourbon Chili Recipe

For the Boilermaker Chili

• 1 tablespoon neutral-tasting oil (avocado, olive, or vegetable oil)
• 1 cup chopped celery (about 2 large stalks)
• 1 ½ cups chopped yellow onion (about 1 large onion)
• 1 cup chopped green bell pepper (about 1 large pepper, seeds removed)
• 1 cup chopped red bell pepper (about 1 large pepper, seeds removed)
• 2–3 tablespoons chopped serrano pepper (about 2 peppers, seeds removed)
• ¼ cup chili powder (adjust 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 (about 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 (about 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 (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 a Mexican cheese blend
• Cornbread

1. Heat a large stock pot over medium-high heat. Add 1 tablespoon neutral-tasting oil and heat until shimmering.
2. Add the chopped celery, yellow onion, green bell pepper, red bell pepper, and serrano pepper. Stir and sauté 5–7 minutes, until vegetables are softened and onions are translucent.
3. In a small bowl, combine the chili powder, Italian seasoning, ground cumin, freshly ground black pepper, and cayenne pepper. Mix until well blended.
4. Sprinkle the spice blend over the sautéed vegetables and stir to coat evenly.
5. Add 1 tablespoon minced garlic, 2 pounds lean ground beef, and 1 pound bulk Italian sausage. Cook, stirring frequently, until the meat is browned and broken into crumbles.
6. Pour in the drained chili beans, the can of chili beans in spicy sauce (undrained), the diced tomatoes (undrained), and the tomato paste. Stir to combine.
7. Add the crumbled bacon, Worcestershire sauce, beef bouillon, hot sauce, beer, sugar, and salt. Stir well to incorporate all ingredients.
8. Cover the pot and reduce heat to low. Simmer gently, stirring occasionally, for 2 hours.
9. Taste the chili and adjust seasoning: add more salt, pepper, chili powder, sugar, or hot sauce as needed.
10. For deeper flavor, continue simmering another 1–3 hours, stirring occasionally. Low-and-slow cooking will intensify the flavors.
11. Optional: Let the chili cool completely, then refrigerate overnight in an airtight container. Reheat on the stovetop over medium-low heat, stirring frequently, until warmed through.
12. To serve, ladle chili into bowls and top with corn chips, minced red onions, and shredded cheddar. Serve with cornbread if desired.

• Refrigerator Storage: Cool the chili completely, then store (without toppings) in an airtight container for up to 5 days.
• Freezer Storage: Cool completely, transfer to an airtight freezer-safe container, and freeze up to 6 months. Defrost overnight in the refrigerator before reheating on the stovetop.