This chili has been a staple in our family for years - and it’s not just any chili. It’s an award-winning recipe that’s taken home prizes at my mom's office cook-offs, local bars, and even my husband’s workplace (though he'll never admit it, I did most of the cooking for that one!).
The original inspiration came from the Boilermaker Tailgate Chili - fantastic in its own right - but as an IU grad, I had to drop the “Boilermaker” name and we turned up the heat. Since my husband and I both went to the same high school, we’re proudly calling this Mustang Chili — a nod to our roots.
It’s hearty, spicy, and perfect for cold nights. Cool it down with sour cream, Greek yogurt, or cheese if you must. I love freezing extra batches, and the leftovers are just as fun: chili cheese dip, chili nachos, chili omelets, even savory chili waffles.
And here’s a challenge: do any other local school alumni have a recipe they’d like to share? Send it in - we’d love to feature it!
🛒 Ingredients
- 2 pounds ground beef chuck
- 1 pound bulk hot Italian sausage
- 3 (15 oz) cans chili beans in spicy sauce, drained
- 1 (15 oz) can chili beans
- 1 (28 oz) can diced tomatoes with juice
- 1 (28 oz) can crushed tomatoes with juice
- 1 (6 oz) can tomato paste
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green jalapeño peppers, seeded and chopped
- 1 tablespoon bacon bits
- 4 cubes beef bouillon
- ½ cup beer (we love supporting local breweries like Pollyanna, Mikerphone, Church Street, or Wolfden - Lager or IPA are my go to)
- ¼ cup chili powder, or more to taste
- 1 tablespoon minced garlic
- 1 tablespoon Worcestershire sauce
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot pepper sauce (we get ours from the Gindo’s Spice of Life stand at the farmers market)
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1 teaspoon salt, or more to taste
- 1 teaspoon ground black pepper, or more to taste
Optional toppings: chips, oyster crackers, shredded Cheddar cheese, Greek yogurt or sour cream, extra hot sauce
🍲 Directions
- In a large pot or Dutch oven, brown the ground beef and sausage over medium heat. Drain excess fat.
- Stir in celery, onion, bell peppers, jalapeños, and garlic. Cook until softened.
- Add diced tomatoes, crushed tomatoes, tomato paste, chili beans, bacon bits, and beef bouillon. Mix well.
- Pour in the beer, Worcestershire sauce, and hot pepper sauce.
- Season with chili powder, oregano, cumin, basil, cayenne, paprika, sugar, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer uncovered for at least 2 hours, stirring occasionally. The longer it simmers, the better the flavor.
- Serve hot with your favorite toppings — and don’t forget to save some for creative leftovers!
💡 Leftover Ideas
- Chili Cheese Dip: Layer cream cheese, chili, and shredded cheese. Microwave until bubbly.
- Chili Nachos: Spread tortilla chips on a sheet pan, top with chili and cheese, bake until melty.
- Chili Omelet: Fold chili and cheese into a fluffy omelet for a spicy breakfast. Or top on some breakfast tacos
- Savory Chili Waffles: Top a crispy waffle with chili, cheese, and a dollop of sour cream.
✨ No matter if you're a Mustang or Viking, Lancer or Grenadier, we’d love to share your favorite recipes too. Send them our way 👉🏼karit@macaronikid.com and let’s keep the community cooking together! Hmmm maybe there's a community cookbook in our future!
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