Boilermaker Tailgate Chili Recipe

Ground beef: Provides the hearty base for the chili, adding rich flavor and protein.

Tomato sauce: Adds a smooth, tangy element to the chili, helping to create a thick, flavorful base.

Kidney beans: These beans add texture and a slightly sweet flavor, complementing the spices in the chili.

Pinto beans: Another type of bean that adds creaminess and a mild, earthy taste to the dish.

Onion: Adds a layer of sweetness and depth to the chili as it cooks down.

Diced tomatoes: Provides chunks of tomato that add texture and a fresh, acidic note.

Chili seasoning mix: A blend of spices that gives the chili its signature flavor, including heat and smokiness.

When browning the ground beef, make sure to break it up into small, even pieces to ensure it cooks evenly. Once the beef is browned, drain any excess fat to avoid a greasy chili. Adding the chopped onion early allows it to soften and release its flavors, creating a more aromatic base. When simmering, keep the heat low and stir occasionally to prevent the chili from sticking to the bottom of the pot and to allow the flavors to meld together beautifully.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• tomato sauce - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and rich tomato flavor.

• kidney beans - Substitute with black beans: Black beans have a similar texture and can add a slightly different but complementary flavor.

• pinto beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, making them a good alternative.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• diced tomatoes - Substitute with fire-roasted tomatoes: Fire-roasted tomatoes add a smoky depth of flavor to the chili.

• chili seasoning mix - Substitute with homemade spice blend: Combine chili powder, cumin, paprika, garlic powder, and oregano to create a similar seasoning mix.

• Allow the chili to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled chili into airtight containers. For optimal freshness, use containers that are specifically designed for freezing.
• Label each container with the date and contents. This ensures you can keep track of how long the chili has been stored.
• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 4 days.
• For long-term storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.
• When ready to reheat, thaw the chili in the refrigerator overnight. This gradual thawing helps maintain the integrity of the ingredients.
• Reheat the chili on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can reheat it in the microwave, stirring every few minutes.
• If the chili appears too thick after reheating, add a splash of broth or water to reach your desired consistency.
• Always taste and adjust the seasoning after reheating. Sometimes, flavors can mellow during storage, so a pinch of salt or a dash of spices might be needed to bring it back to life.

• Stovetop Method: Place your leftover chili in a saucepan over medium heat. Stir occasionally to ensure even heating. Add a splash of water or broth if it appears too thick. Heat until it reaches your desired temperature.

• Microwave Method: Transfer the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 1-2 minutes, then stir. Continue heating in 30-second intervals, stirring in between, until thoroughly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chili in an oven-safe dish and cover with aluminum foil. Bake for about 20-30 minutes, or until heated through. Stir halfway through to ensure even heating.

• Slow Cooker Method: Transfer the chili to your slow cooker. Set it to low and heat for 1-2 hours, stirring occasionally. This method is great for maintaining the flavors and keeping the chili warm for an extended period.

• Double Boiler Method: Fill a large pot with a few inches of water and bring to a simmer. Place the chili in a heatproof bowl that fits snugly over the pot. Stir occasionally until the chili is heated through. This gentle method helps prevent scorching.

• Sous Vide Method: Place the chili in a vacuum-sealed bag or a ziplock bag using the water displacement method. Set your sous vide machine to 165°F (74°C) and immerse the bag in the water bath. Heat for about 1 hour, ensuring the chili is evenly warmed.

• Large pot: A large pot is essential for cooking the ground beef and simmering the chili. It provides ample space for all the ingredients to mix and cook evenly.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients, ensuring they are well combined and preventing them from sticking to the bottom of the pot.

• Knife: A knife is needed to chop the onion finely, which will then be cooked with the ground beef.

• Cutting board: A cutting board provides a safe and clean surface for chopping the onion.

• Can opener: A can opener is necessary to open the cans of tomato sauce, kidney beans, pinto beans, and diced tomatoes.

• Measuring spoons: Measuring spoons are used to measure out the chili seasoning mix accurately.

• Colander: A colander is helpful for draining the kidney beans and pinto beans before adding them to the pot.

• Stove: The stove is used to provide the heat needed to brown the ground beef and simmer the chili.

• Ladle: A ladle is useful for serving the chili once it is cooked and ready to eat.

Pre-cook the beef: Brown the ground beef in advance and store it in the fridge. This will save you time when you start cooking.

Use canned beans: Opt for canned beans instead of dried ones. They are already cooked and just need to be drained and added to the pot.

Chop onions ahead: Chop the onion the night before and store it in an airtight container in the fridge.

Slow cooker option: Use a slow cooker to simmer the chili. This allows you to set it and forget it, freeing up your time.

Batch cooking: Make a double batch and freeze half. This way, you have a ready-made meal for another day.