Serious Chili

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 374.2
  • Total Fat: 9.7 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,894.2 mg
  • Total Carbs: 40.5 g
  • Dietary Fiber: 13.0 g
  • Protein: 32.9 g

View full nutritional breakdown of Serious Chili calories by ingredient
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Modified recipe based off's boilermaker tailgate chili Modified recipe based off's boilermaker tailgate chili
Number of Servings: 12


    2 pounds ground beef, 97% lean
    1 pound honeysuckle turkey hot Italian sausage
    3 (15 ounce) cans chili beans, drained
    1 (15 ounce) can kidney beans
    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
    4 cubes beef bouillon
    1/4 cup chili powder
    1 tablespoon Worcestershire sauce
    1 tablespoon minced garlic
    1 tablespoon dried oregano
    2 teaspoons ground cumin
    1 teaspoon dried basil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 teaspoon cayenne pepper
    1 teaspoon paprika
    1 teaspoon white sugar


1) Heat a large stock pot over medium-high heat. Crumble the ground beef and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2) Pour in the kidney beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bouillon. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, 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.

Number of Servings: 12

Recipe submitted by SparkPeople user LOOSE.THE.TUMMY.

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