Quinte Fishing

I've scoured the Internet for chili recipes and have tried a quite a few of them. This one is complicated with it's many ingredients, but the resulting flavour is also complicated. It's the only one I'll make now.

Boilermaker Tailgate Chili Recipe:
Ingredients

2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Directions

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.



Notes
1. This recipe makes a lot of chili. It fills our 1 large and 1 small crock pots.
2. Use 4 to 8 slices of real bacon (cooked and chopped) instead of bacon bits
3. I use a whole can of dark beer.
4. MOST IMPORTANT. Makes all the difference if you can let it cool down over night, spoon off any fat that's on top then reheat before consuming.


Good luck!

Well I made what I think was the chili's of chili's. Packed it up and headed up Friday and couldn't wait. I drove into the park and they changed the day from Saturday to Sunday.

....CRAP!!!

I had to head home around noon on Sunday so wasn't able to enter after all. I did leave some for the neighbours though and they thought it was amazing.

I added in the regular veggies like peppers, tomato's, onions; all fresh from the wifes garden and what wasn't from there, I picked up at the farmers market, trying to keep it as fresh as possible.

I gotta say...I was impressed with how it turned out.

I took some of your suggestions and used beef tenderloin, pork hamburger, beef hamburger, cut up left over cheese and spinach stuffed pork-loin and cooked till 1/2 way done then added a beer and let simmer for 1/2 hour then added a cup of coffee, 2 tbls of cocoa and a ton of spices that were anything I could grab and again, simmered for 1.5 hours before adding tomato sauces and paste.

The wife said it was the best she's ever tried but really, I guess she has to say things like that.

Thanks everyone.

Cheers

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The fishing was so good........I thought I was here yesterday!