I based the recipe loosely on this one that is rumored to be the official Purdue tailgate party chili recipe. I'm not sure if I told J that, because he would loose his mind. He has been a die-hard Indiana fan since birth. We'll say that I made it better. Anyhow, he made it himself. He mostly followed the recipe, then took the crock pot to work the next day and won three of the four awards at the cook-off including best chili!
Since the Superbowl is coming up...and it's in Indiana, give this chili a try. Everyone will love it! But be warned...it's hot! I almost titled it "ring of fire" chili, but thought the Superbowl in Indiana warranted a more fitting name.
1 lb ground beef
1 lb sausage
1 can chili beans, drained
1 can spicy chili beans (don't drain)
1 can (28oz) dice tomatoes with juice
1 can tomato paste (2 if you want it a little thicker)
1 yellow onion, chopped
1 jar pepperoncini
4 slices bacon, cooked
2 cubes beef bouillon
1 bottle beer
3 Tbl chili powder
1 Tbl Worcestershire sauce
1 Tbl minced garlic
1 Tbl oregano
2 tsp cumin
1 tsp basil
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp sugar
corn chips
shredded cheddar
- Heat a large stock pot over medium-high heat. Crumble the beef and sausage into the hot pan and cook. Drain off grease.
- Pour in beans, tomatoes, and tomato paste. Add in everything else except the corn chips and cheddar.
- Cover and simmer over low for at least 2 hours, stirring occasionally.
- After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer it simmers, the better it will taste.
- Remove from heat. For best taste, serve the next day...we use the crock pot to heat it back up (4 hours on low should do it)
- Ladle into bowls, and top with corn chips and cheddar.