Now that chili season is officially upon us (even though it’s probably going to hit 80 degrees this week), I’m getting excited to try out some new recipes and some old favorites. I always appreciate a good vegetarian chili, or a recipe that adds some unique ingredients, such as chocolate and dried chilis, or cranberries and butternut squash. I am always looking for a new twist on the classic recipe, but Stu has his own thoughts on this cool-weather staple: Meat. Meat. More Meat.

After cooking up the first batch of the season with a shredded chicken chili, Stu decided to take charge last Sunday night. I objected a little, because I know that his main ingredient in all chili’s is chunks of steak, which I tend to avoid at all costs. But I decided to let him take the reigns, and it turned out that his chili was quite good.

Stu’s go-to recipe is from All Recipes, but he usually tweaks it a bit. You can find the link here, and Stu’s adaptation below.

Boilermaker Tailgate Chili

2 pounds shoulder-cut steak (or any general slab of steak, I suppose), chopped into 1/2-inch cubes.
1 pound hot Italian sausage, chopped into 1/2-inch pieces
1 15 ounce can red kidney beans
1 15 ounce can black beans
1 15 ounce can cannellini beans, or beans of your choice
2 28 ounce cans diced tomatoes with juice
3 ounces can tomato paste, or a little less
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 cup frozen corn
2 green jalapeno peppers, with seeds, chopped|
1/2 cup beer (we used Dale’s Pale Ale from Oskar Blues)
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot sauce
1 and 1/2 teaspoon Sriacha sauce
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
3-5 scallions, chopped for garnish
cheddar cheese, for garnish

Heat a large stock pot over medium-high heat. Add the steak and the sausage into the pan. Cook until evenly browned. Drain off excess grease.

Pour in the red kidney, black, and canellini beans, the diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, jalapenos, corn and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, Sriacha 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.

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.

To serve, ladle into bowls, and top with green onionsand shredded Cheddar cheese.

This chili is as classic, hardy, manly man meatfest as it gets. Surprisingly I quite liked it. I’m not saying that I will look forward to eating this again and again throughout the winter, but I really didn’t mind eating it while drinking a Dogfishhead Punkin and watching the Phillies play on a Sunday evening. (Football, like steak, is not really my thing.) It was a pretty good ending to my weekend. The recipe made plenty so we had leftovers for lunch (yes, I did have a 2nd or 3rd helping during the week) and we froze some for a few weeks down the line. If you are into meaty meals, or trying to please your manly man significant other, I strongly suggest you give this recipe a try. Stu knows what he’s doing… Go meat!