Happy almost fall, everyone! Now that the school year is underway, and the temps are dropping, I have started to shift into the familiar and comforting patterns this time of year brings. This year has been one of the most challenging for so many people, so it makes sense that familiar traditions that bring comfort might seem to mean a little bit more this season. As a school teacher, fall has always been a new beginning for me. I still have nerves at the beginning of the school year and seem to be short on time, even without the earlier sunsets. All of that being said, I do still love to go to the pumpkin patch, decorate my house, pick apples, get the garden ready for winter, and celebrate in all of the warm and spicy ways. This brings me to today's featured recipe: Boilermaker Tailgate chili.

I can't take credit for this one as it was adapted from Allrecipes.com. You can find the original recipe here. I've made a few tweaks, but without fail this recipe has been a go-to staple for many fall seasons and fed many a guest in my home. It makes a ton and freezes great. Perfect for something to spice up a chilly afternoon in front of a game.

Boilermaker Tailgate Chili Recipe

Adapted from Allrecipes.com

2 pounds ground beef

1 pound mild Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

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 peppers green chile peppers, seeded and chopped

4 cubes beef bouillon

1 bottle of hard apple cider

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco™)

1 teaspoon dried basil, but sometimes I use fresh.

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

*As much shredded cheese, Fritos, and sour cream as you dare

Directions:

Brown the ground beef and cook sausage, drain excess grease. Add in the veggies and cook down until soft. Pour in the chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add spices and stir, then cover and simmer over low heat for at least 2 hours, stirring occasionally. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. To serve: Put a bunch of Fritos in your bowl, then spoon over the goodness and top with cheese and sour cream. It also tastes INCREDIBLE on a hot dog. Enjoy!

Happy fall!

Kathryn