This recipe is a culmination of years spent living in 14 different houses, spanning coast to coast. We were fortunate enough to experience 5 different professional football tailgates and 8 different NCAA Division One tailgates during our travels. Each city and even certain team fans had their own unique spin on the beloved chili dish.
The variations in flavor were endless, from deep Worcestershire-flavored meat sauces to the addition of spaghetti noodles, cinnamon, smoked bacon, heavy nutmeg, charred sweet corn, every type of bean imaginable, and even beers, wines, bourbons, beef stock, Italian sausage, sirloin, and lamb. Our taste buds were constantly delighted and surprised by the diverse range of ingredients used in these chili recipes.
Our chili recipe embodies the classic flavors of Kentucky, with a strong emphasis on hearty, meaty flavor and just a hint of beans to round it out. It is the result of 60 years of tailgating and fine-tuning by our dedicated team. Retirement has given us ample time to experiment with different flavors and proportions, but we’ve found that nothing beats the combination of beer, bourbon, warm cinnamon, and rich brown sugar in our chili. Each bite is a symphony of bold, complex flavors that will leave your taste buds singing for more. Whether served at a tailgate or around the family dinner table, our chili is sure to satisfy any palate and evoke memories of good times shared with loved ones.
The recipe before you boasts a massive ingredient list. Why, you may wonder? Because we have meticulously experimented and combined the best recipes to create this ultimate dish. Every ingredient plays a crucial role in achieving the perfect balance of flavors and textures. For instance, after countless trials, we found that using only Bush beans – specifically Pinto and Chili varieties – yielded the best results. Furthermore, we exclusively use diced San Marzano tomatoes due to their lower acidity and superior taste compared to other brands. Of course, everyone’s preferences and tastes may differ, so feel free to make substitutions as desired.
Lastly, this chili goes great with our Cornbread recipe.
Ingredients
- 2 Pounds of Ground Chuck
- 1 Pound of Good Italian Sausage
- 3 Tablespoons of Butter
- 1 Tablespoon of Olive Oil
- 1 15 Ounce Cans of Bush Pinto Beans
- 1 15 Ounce Can of Bush Chili Beans
- 2 28 Ounce cans of Diced San Marzano Tomatoes
- 1 6 Ounce Can of Tomato Paste
- 1 Large Chopped Yellow Onion
- 3 Stalks of Chopped Celery
- 1 Green Bell Pepper Chopped and Seeded
- 1 Red Bell Pepper Chopped and Seeded
- 2 Large Jalapeno Peppers Chopped and Seeded
- I Slice of Chopped and Cooked Smoked Bacon
- 4 Cubes of Beef Bouillon
- 1/2 Cup of Good Beer
- 1/8 Cup of Chili Powder
- 1 Tablespoon of Bourbon
- 2 Tablespoons of Worcester Sauce
- 2 Tables of Chopped Garlic
- 3 Tables of Fresh Chopped Oregano
- 2 Teaspoons of Ground Cumin
- 1 Teaspoon of Ground Cinnamon
- 3 Tablespoons of Fresh Chopped Basil
- 1 Teaspoon of Kosher Salt
- 1 Teaspoon of Black Pepper
- 1 Teaspoon of Cayenne Pepper
- 1 Teaspoon of Smoked Paprika
- 1/4 Cup of Dark Brown Sugar
- 1 Package of Spaghetti Noodles
- 1 Cup of Shredded Cheddar Cheese for Topping
- 6 Chopped Green Onions for Topping
- 1 Cup of Sour Cream for Topping
- 2 Cups of Oyster Crackers for Topping
- 1 Additional Sliced Jalapeno Pepper for Topping
Directions
- Brown the Chuck and Italian sausage in the butter and oil, in a large stock pot.
- Add in Worcestershire sauce, bourbon, onions, celery, peppers, garlic, oregano, cumin, basil, salt, black pepper, cayenne pepper, cinnamon, and smoked paprika. Cook for another 12 minutes on medium heat.
- Add all other ingredients, and stir to blend.
- Bring to a slow boil, lower heat to simmer and cover the pot.
- Let the chili simmer for a minimum of 2 hours “but preferable 4 to 6 hours”. (In fact, refrigerating this chili after cooking, and then serving it the next day, is even better as ingredients and spices meld overnight.)
- Before serving, prepare your toppings by boiling and draining spaghetti noodles, shredding the cheddar cheese, and chopping the green onions. Put those items, as well as the oyster crackers and sour cream, in separate bowls.
- Serve chili over the spaghetti noodles in bowls, and allow guests to top the chili with shredded cheddar cheese, sour cream, chopped green onion and oyster crackers.
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