Football season tickets for 2024 sold out.

[qazplm]

Considering your prefrontal cortex never developed, your insults don't mean much.

Says the guy who can't read lol

 

[BoilerN]

Based on what they produced here. You have a ****ing sample in your face. Yet you refuse to see it.

OSU offense doesn't revolve around their TE. We had zero receivers anyone with a pulse was going to get targets. Good for klare I guess?

So because good players don't produce under a bad coach, they are bad? Crazy how good David Blough got once he played for Brohm. Almost like coaching matters.

Maybe Walters wasn't the issue. Talent was. Right?

 

[mklinker]

Gosh .......posted on an old thread to pimp on Cillerdo and you all turn it into a month long debate about coaching skills.

 

[BoilerN]

Gosh .......posted on an old thread to pimp on Cillerdo and you all turn it into a month long debate about coaching skills.

Your bump was also stupid

 

[mklinker]

Your bump was also stupid

And yet you post on this thread 45 times after the bump.

 

[BoilerN]

And yet you post on this thread 45 times after the bump.

On other stuff. Doesn't mean your initial bump was dumb.

 

[BBG]

How to Make Boilermaker Chili​

Ingredients​

• Ground Meat – Use a mix of ground chuck and bulk Italian sausage for a rich, meaty flavor.
• Beans – Any bean combo works here: kidney, black, pinto, navy, you name it. I use one can of regular and one in spicy sauce for flavor balance.
• Tomatoes – I use diced tomatoes with juice and tomato paste. This gives the chili that rich, thick tomato base.
• Vegetables – Use yellow onion, garlic, celery, red and green bell peppers, and green chili peppers. Chop them up roughly the right size for an easy bite.
• Bacon Bits – For that crunchy, smoky element.
• Beef Bouillon Cubes and Worcestershire Sauce – For added umami.
• Beer – Don’t worry; it won’t get you drunk. It’ll just lend its malty flavor to the chili.
• Chili Powder and Hot Sauce – This is one spicy chili! Add more or less to suit your tastes.
• Seasonings – Chili powder, dried oregano, ground cumin, dried basil, salt & pepper, cayenne pepper, and paprika.
• Sugar – The sweetness balances the heat and enhances the chili’s flavor even more.
• Corn Chips and Cheddar Cheese – For serving.

1. Brown the ground meat. Add the ground chuck and Italian sausage to a large pot over medium-high heat. Stir to break the meat apart and cook until it’s brown. Drain the excess grease.


2. Add all of the remaining ingredients. Pour the beans, tomatoes, vegetables, bacon, beer, sugar, spices, and seasonings. Stir well to combine.


3. Let your chili simmer. Once it’s boiling, cover the pot and let your chili simmer on low heat for at least 2 hours. Stir the chili regularly, scraping the bottom and sides to ensure even cooking.


The longer it simmers, the better the flavor. If you can, give the chili an extra 30 minutes on the stove!


4. Season more if needed. Taste the chili and season it with salt, pepper, and chili powder, if needed. If you want more hot sauce, spices, and seasonings, this is the time to add them.


5. Serve and enjoy. Ladle boilermaker chili into bowls and top it with corn chips and shredded cheddar cheese. A dollop of sour cream and guacamole is delicious, too.

 

[BOILERGOLD88]

How to Make Boilermaker Chili​

Ingredients​

• Ground Meat – Use a mix of ground chuck and bulk Italian sausage for a rich, meaty flavor.
• Beans – Any bean combo works here: kidney, black, pinto, navy, you name it. I use one can of regular and one in spicy sauce for flavor balance.
• Tomatoes – I use diced tomatoes with juice and tomato paste. This gives the chili that rich, thick tomato base.
• Vegetables – Use yellow onion, garlic, celery, red and green bell peppers, and green chili peppers. Chop them up roughly the right size for an easy bite.
• Bacon Bits – For that crunchy, smoky element.
• Beef Bouillon Cubes and Worcestershire Sauce – For added umami.
• Beer – Don’t worry; it won’t get you drunk. It’ll just lend its malty flavor to the chili.
• Chili Powder and Hot Sauce – This is one spicy chili! Add more or less to suit your tastes.
• Seasonings – Chili powder, dried oregano, ground cumin, dried basil, salt & pepper, cayenne pepper, and paprika.
• Sugar – The sweetness balances the heat and enhances the chili’s flavor even more.
• Corn Chips and Cheddar Cheese – For serving.

1. Brown the ground meat. Add the ground chuck and Italian sausage to a large pot over medium-high heat. Stir to break the meat apart and cook until it’s brown. Drain the excess grease.


2. Add all of the remaining ingredients. Pour the beans, tomatoes, vegetables, bacon, beer, sugar, spices, and seasonings. Stir well to combine.


3. Let your chili simmer. Once it’s boiling, cover the pot and let your chili simmer on low heat for at least 2 hours. Stir the chili regularly, scraping the bottom and sides to ensure even cooking.


The longer it simmers, the better the flavor. If you can, give the chili an extra 30 minutes on the stove!


4. Season more if needed. Taste the chili and season it with salt, pepper, and chili powder, if needed. If you want more hot sauce, spices, and seasonings, this is the time to add them.


5. Serve and enjoy. Ladle boilermaker chili into bowls and top it with corn chips and shredded cheddar cheese. A dollop of sour cream and guacamole is delicious, too.

I like it.

 

[Tommaker]

How to Make Boilermaker Chili​

Ingredients​

• Ground Meat – Use a mix of ground chuck and bulk Italian sausage for a rich, meaty flavor.
• Beans – Any bean combo works here: kidney, black, pinto, navy, you name it. I use one can of regular and one in spicy sauce for flavor balance.
• Tomatoes – I use diced tomatoes with juice and tomato paste. This gives the chili that rich, thick tomato base.
• Vegetables – Use yellow onion, garlic, celery, red and green bell peppers, and green chili peppers. Chop them up roughly the right size for an easy bite.
• Bacon Bits – For that crunchy, smoky element.
• Beef Bouillon Cubes and Worcestershire Sauce – For added umami.
• Beer – Don’t worry; it won’t get you drunk. It’ll just lend its malty flavor to the chili.
• Chili Powder and Hot Sauce – This is one spicy chili! Add more or less to suit your tastes.
• Seasonings – Chili powder, dried oregano, ground cumin, dried basil, salt & pepper, cayenne pepper, and paprika.
• Sugar – The sweetness balances the heat and enhances the chili’s flavor even more.
• Corn Chips and Cheddar Cheese – For serving.

1. Brown the ground meat. Add the ground chuck and Italian sausage to a large pot over medium-high heat. Stir to break the meat apart and cook until it’s brown. Drain the excess grease.


2. Add all of the remaining ingredients. Pour the beans, tomatoes, vegetables, bacon, beer, sugar, spices, and seasonings. Stir well to combine.


3. Let your chili simmer. Once it’s boiling, cover the pot and let your chili simmer on low heat for at least 2 hours. Stir the chili regularly, scraping the bottom and sides to ensure even cooking.


The longer it simmers, the better the flavor. If you can, give the chili an extra 30 minutes on the stove!


4. Season more if needed. Taste the chili and season it with salt, pepper, and chili powder, if needed. If you want more hot sauce, spices, and seasonings, this is the time to add them.


5. Serve and enjoy. Ladle boilermaker chili into bowls and top it with corn chips and shredded cheddar cheese. A dollop of sour cream and guacamole is delicious, too.

I made chili this afternoon! Ground beef, pork sausage and steak with a can of kidney beans and a bottle of Yeungling Hersheys. And I had it with Fritos and cheddar cheese! Also like to put a dollop of sour cream on it if it's too hot.

 

[BBG]

I made chili this afternoon! Ground beef, pork sausage and steak with a can of kidney beans and a bottle of Yeungling Hersheys. And I had it with Fritos and cheddar cheese! Also like to put a dollop of sour cream on it if it's too hot.

NICE!