Easy Tailgate Chili Recipes

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BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

Provided by MIGHTYPURDUE22

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 2h30m

Yield 12

Number Of Ingredients 28

2 pounds ground beef chuck
1 pound bulk 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 green chile peppers, seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese

Steps:

  • Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  • Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper 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 corn chips and shredded Cheddar cheese.

Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g

WAZZU TAILGATE CHILI



Wazzu Tailgate Chili image

This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.

Provided by GStorment

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 23h

Yield 8

Number Of Ingredients 23

1 pound ground beef
1 pound ground pork
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 habanero peppers, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 cup shredded Cheddar cheese

Steps:

  • Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
  • Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
  • Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Nutrition Facts : Calories 528.8 calories, Carbohydrate 45.5 g, Cholesterol 93.6 mg, Fat 24.5 g, Fiber 11.6 g, Protein 35.5 g, SaturatedFat 8.5 g, Sodium 2182.4 mg, Sugar 11.8 g

TAILGATE CHILI



Tailgate Chili image

Get all set for the big game with our Tailgate Chili recipe. Tailgate Chili is a satisfying chili that serves up to 12, so it's perfect for a crowd.

Provided by My Food and Family

Categories     Home

Time 2h30m

Yield 12 servings

Number Of Ingredients 22

2 lb. lean ground beef
8 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
3 stalks celery, chopped
1 each green and red bell pepper, chopped
2 fresh jalapeño peppers, chopped
1 large onion, chopped
2 tsp. minced garlic
1 can (6 oz.) tomato paste
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. chipotle chile pepper powder
1/2 cup dark beer
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Kielbasa Sausage, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) black beans, undrained
1 can (15 oz.) dark red kidney beans, undrained
1 can (15 oz.) pinto beans, undrained
4 WYLER'S Instant Bouillon Beef Flavored Cubes
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Brown ground beef in large stockpot; drain. Return ground beef to pan. Remove from heat; set aside.
  • Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add celery, peppers, onions and garlic to reserved bacon drippings in skillet; cook 5 min., stirring frequently. Add to ground beef in stockpot along with the tomato paste and dry seasonings; mix well. Stir in beer and Worcestershire sauce. Add all remaining ingredients except cheese and sour cream; mix well. Cover; simmer on medium-low heat 2 hours, stirring occasionally.
  • Serve topped with cheese and sour cream.

Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 950 mg, Carbohydrate 28 g, Fiber 9 g, Sugar 7 g, Protein 30 g

ULTIMATE TAILGATE CHILI



Ultimate Tailgate Chili image

No more long, detailed and complicated chili recipes for me. This one is simply delicious! Yesterday we had surprise guests for a pre-season game. I couldn't find a recipe online that fit the bill so I whipped up this chili to feed a crowd and it was a hit. Super easy with canned ingredients I had in my pantry. You can adjust accordingly to feed less people or use paprika instead of chili powder for less heat. Perfect with cornbread or on hot dogs! Enjoy, I look forward to hearing how other foodies like this chili. :)

Provided by monique.j.jimenez

Categories     Tex Mex

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

3 lbs ground beef
1 large white onion, diced
1 teaspoon garlic salt
4 tablespoons chili powder
1 teaspoon cumin
3 (10 ounce) cans Rotel diced tomatoes (diced tomatoes with green peppers)
2 (4 ounce) cans tomato sauce
2 (16 ounce) cans ranch style beans, jalapeno flavor
1 cup beer
salt & pepper

Steps:

  • In a large stock pot, start to brown beef. About half way through add onion and finish browning meat.
  • Add garlic salt, chili powder, cumin, Rotel tomatoes, and tomato sauce. Stir well.
  • Then add 2 cans of Jalapeno Ranch Style beans, beer, salt and pepper to taste.
  • Simmer on low for 1 hour with the lid on, stir occasionally.
  • Serve with cornbread and lots of cheese. :).

Nutrition Facts : Calories 425.2, Fat 26.4, SaturatedFat 10.1, Cholesterol 115.7, Sodium 755, Carbohydrate 11.3, Fiber 2, Sugar 2.3, Protein 33.6

TAILGATE CHILI



Tailgate Chili image

Provided by Virginia Willis

Categories     appetizer

Time 10h25m

Yield 12 servings

Number Of Ingredients 15

1 pound dried black beans or three 15-ounce cans black beans, drained
Coarse kosher salt and freshly ground black pepper
3/4 pound hot Italian sausage, casings removed
1 pound ground beef
2 onions, chopped
5 cloves garlic, chopped
1 jalapeno pepper, cored, seeded and chopped
3 tablespoons chili powder
1 tablespoon ground cumin
Two 28-ounce cans whole tomatoes, undrained and coarsely chopped
1 1/4 cups homemade chicken stock or reduced-fat low-sodium chicken broth
2 tablespoons finely ground cornmeal
Sour cream, for serving
Chopped green onions, for serving
Hot sauce, for serving

Steps:

  • If using dried beans, sort through them to remove any small stones or debris. Place the beans in a large bowl and add water to cover. Soak overnight. Or place the beans in a large pot of water and bring to a boil over high heat. Once the beans come to a boil, remove from the heat and set aside for 1 hour. Before cooking, discard any floating beans and drain. Combine the soaked beans and fresh water to cover in a large, heavy-bottomed Dutch oven. Season with salt and pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust the seasoning with salt and black pepper. Set aside.
  • Heat a large heavy pot over medium heat. Add the sausage, beef and onions. Cook, stirring often, breaking up the meat, until no longer pink, 5 to 7 minutes. Add the garlic and jalapeno and cook until fragrant, 45 to 60 seconds. Add the chili powder, cumin, tomatoes and stock. Season with salt and black pepper. Bring to a boil over high heat then reduce the heat to simmer. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Add the cornmeal and reserved cooked or canned and drained black beans and stir to combine. Cook, stirring occasionally, until thickened and the flavors have married, about 15 minutes. Taste and adjust the seasoning with salt and black pepper. Serve the chili with sour cream, green onions and hot sauce on the side.

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