Why You’ll Love Boilermaker Chili Recipe

I enjoy this recipe because it’s bold, robust, and layered with spices that only get better the longer it cooks. I like how the vegetables soften into the base, the meat stays hearty, and the chili turns thick and deeply flavorful over time. It’s one of those recipes I trust when I want everyone to leave the table full and happy.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Boilermaker Chili
1 tablespoon neutral-tasting oil avocado oil, olive oil, vegetable oil, etc.
1 cup chopped celery approximately 2 large stalks
1 ½ cups chopped yellow onion approximately 1 large onion
1 cup chopped green bell pepper approximately 1 large bell pepper, seeds removed
1 cup chopped red bell pepper approximately 1 large bell pepper, seeds removed
2-3 tablespoons chopped serrano pepper approximately 2 peppers, seeds removed
¼ cup chili powder more or less to taste
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper plus more to taste
¼ teaspoon cayenne pepper plus more to taste
1 tablespoon minced fresh garlic approximately 2 large cloves
2 pounds lean ground beef 85/15 or 90/10 preferred
1 pound bulk beef sausage
3 15-ounce cans chili beans drained
1 15-ounce can chili beans in spicy sauce do not drain
2 28-ounce cans diced tomatoes do not drain
1 6-ounce can tomato paste
¼ cup cooked, crumbled smoked beef
1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
4 cubes beef bouillon or 4 teaspoons beef bouillon paste
1 cup beef broth
1 teaspoon granulated white sugar
1 teaspoon salt plus more to taste

Serving Suggestions (All Optional)
corn chips crushed or whole
minced red onions
shredded cheddar or shredded Mexican cheese blend
cornbread

Directions

I start by placing a large stock pot on the stovetop over medium-high heat and adding the oil once the pot is hot. When the oil is shimmering, I add the celery, onion, green bell pepper, red bell pepper, and serrano pepper, stirring everything together and sautéing for about five to seven minutes until softened and fragrant.

While the vegetables cook, I mix the chili powder, Italian seasoning, cumin, black pepper, and cayenne pepper in a small bowl. Once the onions are translucent, I sprinkle the spice mixture over the vegetables and stir until evenly coated.

Next, I add the garlic, ground beef, and beef sausage to the pot. I cook everything together, stirring often, until the meat is fully browned and broken up. I then pour in the chili beans, chili beans in spicy sauce, diced tomatoes, and tomato paste, stirring until fully combined.

I add the smoked beef, Worcestershire sauce, hot sauce, beef bouillon, beef broth, sugar, and salt, stirring well. I cover the pot, reduce the heat to low, and let the chili simmer gently for about two hours, stirring occasionally.

After two hours, I taste and adjust the seasoning as needed. I continue simmering for another one to three hours, depending on how deep and developed I want the flavor. When ready, I ladle the chili into bowls and serve with my favorite toppings.

Servings and Timing

I get about 8 servings from this recipe. The prep time takes roughly 15 minutes, the cooking time is about 2 hours and 30 minutes, and the total time comes to approximately 2 hours and 45 minutes.

Variations

I sometimes make this chili thicker by letting it simmer uncovered near the end. When I want extra heat, I add more serrano peppers or hot sauce. I also like adding corn or extra beans for additional texture.

Storage/Reheating

I store leftover chili in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze it for up to 6 months. When reheating, I warm it gently on the stovetop, stirring often and adding a splash of broth if needed.

FAQs

Can I make this chili ahead of time?

I often make it a day early because the flavors deepen overnight.

Does this chili get better the longer it cooks?

I think longer simmering creates a richer, more developed flavor.

Can I freeze this chili?

I freeze it frequently and it reheats very well.

What if my chili is too thick?

I add more beef broth until it reaches the consistency I like.

Can I make it spicier?

I increase cayenne pepper or hot sauce to turn up the heat.

Can I make this in a slow cooker?

I brown everything first, then transfer it to a slow cooker to simmer.

Do I have to use all the beans listed?

I like the mix, but I can adjust bean types based on preference.

What toppings work best?

I enjoy shredded cheese, onions, and crunchy corn chips.

Can I make this without sausage?

I can use all ground beef if I prefer a simpler chili.

Is this chili good for a crowd?

I think it’s perfect for feeding a large group.

Conclusion

I keep making this boilermaker chili because it’s bold, filling, and deeply comforting. It’s the kind of recipe I rely on when I want big flavor, generous portions, and a meal that brings everyone together around the table.