This boilermaker chili is one of the chili recipes to end all chili beans recipe. It’s got it all: ground beef, sausage, beans, tomatoes, garlic, BACON, and BEER. Yep. Got your interest now?
If you can’t decide between a beef chili recipe or a pork chili recipe, if you want a bowl full of nonstop flavor, if you want dynamic texture and good-to-the-last bite deliciousness, my boilermaker chili recipe is calling your name!
I hope you try my classic chili recipe next. It’s my Mom’s recipe and it has an unusual surprise ingredient!
It’s chili cooking time!
What I Love About Boilermaker Chili
This recipe will win you all the awards at your next chili cookoff. But if you’re looking to just make it for your weeknight dinner, well, it’ll get you all the accolades at the table too!
- Stovetop or Crockpot options
- Flavor for DAYS
- Better with age!
- Bacon! And! Beer!
Boilermaker Chili IngredientsÂ
- Sausage: This recipe has no shortage of meat! One I wanted to note is the Italian sausage. What kind should you use? I like using bulk sausage because there are no casings to remove. You want to be able to break it up and have it evenly distributed throughout the chili.
- Bacon: I like to use real homemade bacon bits. Before I start making my chili, I cook the 4 slices of bacon and crumble it so it’s ready to go into the chili. If you’d prefer, you can use store-bought bacon bits. Bacon bits are not created equal! Make sure you get actual, honest-to-goodness bacon in your bacon bits, not icky chemicals.
- Beer: I’ve tried a few in this boilermaker chili recipe, and my favorite is definitely a stout. It adds a nice rich, dark flavor profile. But if you want a lighter option, you can try an IPA. If you’d like to read about more choices, here’s an interesting article.
- Hot Sauce: On a similar note as the beer — which hot sauce is best? I always go with a classic like Tapatio, but there is an endless array of hot sauces to choose from. From mild to scald-your-throat spicy, get crazy!
Storing Tips
Now that you’ve made a nice big batch of boilermaker chili, what do you do with the leftovers? After all, you worked hard on this delicious meal, and you want to get the most out of it that you possibly can! Read on for my best tips on how to protect every scrumptious flavor in your chili.
Can You Freeze This?
Yes, indeed! Frozen chili will keep for up to six months. But! Be sure to thoroughly cool your chili before transferring it to the freezer, and use an airtight container with a good seal.
Also, I’d hold off on freezing your chili if it has any toppings like crackers or cheese — those tend to through off the texture of your chili, as their freezer-friendliness differs.
Make Ahead Tips
This boilermaker chili recipe is not one for the faint of heart! To get all that good, deep flavor, you need at least a few hours of simmering.
But you know I wouldn’t leave you guys without a slightly faster option! I’ve included a Crockpot alternative below the recipe. It’s much more dump-and-forget and will be happily simmering in your home all day, so all you have to do is come home, ladle it out, and indulge!
How Long Can You Keep This In The Fridge?
Weekday lunches or leftover dinner night — this boilermaker chili recipe is a wonder in the fridge because the flavors get better with age! In an airtight container, your chili will last up to four days. And trust me, one bite of chili on the second day after you make it, and you’ll be purposefully aging your chili every batch after!
Recipe Variations
- Can I Use Chicken Instead? Chili understands that it’s cold outside and you just want to hibernate. So whatever your craving, chili has you covered! White chicken chili is a deliciously lighter take on this cold-month meal. White turkey chili is a great way to use up those Thanksgiving leftovers! Or throw in a zesty twist with chicken taco chili. Olé!
- Can I Add Some Green Chilis? Chilis in chili? Of course! Green chili stew brings together the best of chili the food, chili the meal, and stew. Pork chili Verde is delicious on enchiladas! Speaking of — green chile chicken enchiladas are a favorite taco night alternative!
- Can I Cook This In An Instant Pot? What goes in a Crockpot can go in an Instant Pot! If you’re wanting that lighter alternative, instant pot white chicken chili or instant pot turkey chili will bring a delectable brightness to your chilly weeknight meals. Top them off with some crackers or shredded cheese — or even a shake or two of Tapatio! Yum!
What Other Beef Chili Recipes Can I Make?
Oh, where to begin! Frito pie is one my kids go crazy for. Steak chili is mouth-wateringly yummy, with hearty bites of steak throughout. And a good ol’ classic is Texas chili recipe — if you’re going to go chili, you have to go Texas!
More Great Chili Recipes
- Instant Pot White Chicken Chili
- Hot Dog Chili
- Crockpot White Chicken Chili
- Instant Pot Turkey Chili
- Green Chicken Chili
Boilermaker Chili
Ingredients
- 2 pounds ground beef
- 1 pound bulk Italian sausage
- 3 (15-ounce) cans chili beans, undrained
- 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 onion, diced
- 3 stalks celery, diced
- 2 green bell peppers, ribs and seeds removed, diced
- 1 red bell pepper, ribs and seeds removed, diced
- 1 jalapeno pepper, ribs and seeds removed, minced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons Better than Bouillon~Beef Flavor
- 1 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot sauce
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon sugar
Toppings
- 2 cups cheddar cheese, shredded
- 2 cups Fritos, crushed
- 1 cup red onions, minced
Instructions
- For Stovetop:
- In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
- Add chili beans, canned tomatoes, and tomato paste and stir. Then add onion, celery, green and red bell peppers, jalapeno peppers, crumbled bacon, bouillon, and beer. Stir in Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, and sugar. Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
- Remove from heat and serve or cool, then refrigerate and serve the next day. To serve, ladle into bowls and top with shredded cheddar cheese, Fritos, and red onions
For Crockpot:
- In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
- Add the rest of the chili ingredients, as in step 2 above, simmered in a crockpot on Low for 6-8 hours.
Fans Also Made:
Nutrition
I have made this chili for years. Here is my hack to the receipe. do only 1 lbs of ground beef and 1 lbs of italian sausage and add 2-3 boneless pork chops, I cook this all day on high and the pork chops will just fall apart and are really tender and add a lot of different texture to the chili.
That sounds so perfect, Thomas! Thank you for sharing.
DELICIOUS!! I added two cans of Hatch’s green chilis (mild) and an additional can of spicy chili beans. I upped the bacon quantity to maybe a cup and a half. I added a couple of dashes of Liquid Smoke, a little smoked paprika, and a bit more Frank’s Hot Sauce than the recipe called for. I’m definitely going to make this again!
Woot! Loving your tweaks, Jessica! ?
LOVE Chili!
Thank you, Traci! Enjoy! 😀