Boilermaker Chili

Source:  http://allrecipes.com/Recipe/Boilermaker-Tailgate-Chili/Detail.aspx

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Original recipe makes 12 ServingsChange Servings

• 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

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Directions

1. 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.
2. 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.
3. 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.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

I got this recipe from my sister-in-law Andrea last Summer.  She made it one one of our family vacations and it was a huge hit!  I'm "learning to love" beans, so this was a great introduction for me.  :)  When I made it yesterday I was one 14.5 oz can of tomatoes short, so I just left out one can of tomatoes, one can of beans, and one pound of ground chuck.  It worked out perfectly!

Red Lentil Chili:

This is another recipe from my sister Renee.  It'll be one of my "meatless meals" so I have high hopes that you don't miss meat at all!  I haven't made it yet, but she ADORES it.  I did get my 4 lbs. of red lentils in the mail from Amazon, though, so now I'm all set!  I'll be using the last few of my CSA red bell peppers in it.  Sniff.  Ah, I'll miss my CSA so much this Winter!!

"Red Lentil Chili:

1 large onion, chopped (2 cups)
1/4 c vegetable oil
4 garlic cloves, minced
2 Tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon dried red pepper flakes (I use cayenne pepper and add to taste--maybe 1/4 teaspoon.)
5 cups chicken broth
2 cups orange split lentils (don't use another kind of lentil)
28 oz. diced tomatoes, in juice
2 red bell peppers
3 celery stalks, chopped
2 Tablespoons brown sugar (optional)

In a heavy pot, cook the onion in oil for 10 minutes over low heat. Add the garlic, chili powder, cumin, oregano, thyme, paprika, and pepper flakes; cook, stirring, for 3minutes. Stir in the chicken broth, lentils, and tomatoes; simmer for 40 minutes; add up to 1 cup water if the mixture becomes dry. 

Add the peppers and celery (I ran them through a food processor first) and simmer until lentils are cooked and veggies tender, about 30 more minutes. Stir in the brown sugar toward the end. Or not. If it's a little spicier than you'd prefer, the sugar can help balance it out a bit. But I leave it out more than half the time.

Serve over basmati rice. It’s even better as leftovers!"