Best 7 Tailgate Chili Recipes

HEALTHIER BOILERMAKER TAILGATE CHILI

Steps:

• Crumble ground beef and chicken sausage into a large stock pot over medium-high heat; cook and stir until evenly browned, 10 to 12 minutes. Drain excess grease.
• Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
• Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.

TAILGATE CHILI

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.

BOILERMAKER TAILGATE CHILI RECIPE - (3.7/5)

Steps:

• Heat a large stock pot over med high heat. Crumble 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 celery, onion, green and red peppers, chile peppers, bacon bits, bouillon and beer Season with chili powder, Worcestershire sauce, garlic, oregano, sumin, hot pepper sauce, basil, salt, pepper, cayeene 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 summers, 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

THE HERD'S TAILGATE CHILI

Steps:

• Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.
• Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.

REDSKINS TAILGATE CHILI

Steps:

• The Night Before:.
• Start out by removing the skin from the Italian sausage.
• In a large skillet, begin to brown the sausage and ground beef.
• Drain the meats once browned. Remove from skillet and place in a large pot.
• In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
• Transfer the mixture to the large pot.
• Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
• Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
• Gameday:.
• Light the burner and sit the pot of goodness over the heat.
• Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
• Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
• Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
• Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.

BOILERMAKER TAILGATE CHILI

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.

TAILGATE CHILI

Steps:

• 1. Heat a large stock pot over medium heat . crumble the hamburger and sausage into the hot pan and cook until evenly browned, drain of excess grease
• 2. add rest of ingredients and stir until well blended
• 3. cover and simmer over low heat stirring occasionally for 2 hours. The longer it simmers the better
• 4. remove from heat and serve in bowls with shredded cheddar cheese on top or refrigerate and serve the next day
• 5. after cooking. may be put in a crock pot and left on low heat
• 6. You can use 1/8 cup of apple juice instead of the beer if you wish, and you can add more Tabasco if you like it really hot