Whether you're at the stadium or in front of the television you'll be needing a bit pot of Tailgate Chili! Full of spicy, sweet flavor it's one of our favorite meals!
Next time give this butternut squash version a try!
You know me, I'm all about the bowl and boilermaker chili is one of my favorites! I have several recipes here on the blog. You'll find them in the soups and stews category.
This tailgate chili recipe is the best! It's a simple, budget friendly recipe that doesn't take all day to cook. Kids love it because it's not super spicy. AND it freezes well.
Gotta love that.
- Ground chuck is great for this recipe because it has a ton of flavor. Alternatively, you can use ground chicken, turkey or even Italian sausage in place of the beef if you want to.
- One large yellow onion, two stalks of celery, garlic and diced jalapeños.
- Stewed tomatoes.
- The spices you'll need are paprika, ground mustard and chili powder
- Use any combination of beans that you like. Pinto, black beans, kidney beans, and navy beans all work well but be sure to also add the pork and beans - it adds a slightly sweet flavor.
- In a large stock pot over medium-high heat, brown the ground beef, drain & set aside.
- Using the same pot, add the onions & sauté about five minutes until they nicely soften. Add the garlic and all of the spices and continue sautéing until it becomes fragrant, about 1 minute.
- Add all of the remaining ingredients to the pot except the celery.
- Cover & simmer on low for two hours. 30 minutes before it's done add the celery, remove lid & continue to simmer for the final half hour.
- Use any combination of beans you want as long as you use four 15-ounce cans plus one 15-ounce can of pork and beans.
- No pork and beans? Just add a heaping tablespoon of brown sugar!
- You can use ground turkey in the place of the ground beef.
- If you've got a hunter in the family ground venison works well, too.
- If you use very lean ground beef you'll need to add a little oil to the pan before adding the onions.
- Be sure to check the chili while it's cooking and give it a good stir now and then.
- You may need to add a little more water during cooking.
- Be sure to put the hot pepper sauce (I do love Tabasco!) on the table so that anyone that likes it spicy can add as much as they want.
- Leftovers? Try it over baked potatoes, chips, make a taco salad with it, or try it over mac and cheese.
You can add ground cayenne or chipotle pepper to spice it up. Go slow and add a little at a time!
Yes, simmer with the cover on and then uncover for the last 30 minutes to allow some of the liquid to cook off.
I do! Celery adds a bright, fresh flavor.
This is truly one of my favorite recipes and I make a big pot at least once a month!
Day one it's a big bowl of tailgate chili piled topped with shredded cheddar cheese, a dollop of sour cream and a handful sliced green onions. Of course there's a bag of chips on the side, YUM!
The next day is a potato topped with boilermaker chili and if there's any leftovers a regular salad turns into a taco salad when you add scoop on the top!
Storage
Big bonus? It tastes even better the next day, so it's a great make-ahead meal!
- Refrigerator - Let come to room temperature, cover tightly and store in the refrigerator for up to 4 days.
- Freezer - in food safe freezer containers for up to 6 months.
Related
Here are a few more of my favorite chili recipes -
- White Bean Turkey Chili - unlike traditional chili it's packed with turkey and white beans but it still brings the flavor!
- And if you're looking for comfort food my Chili Mac and Cheese Casserole just doesn't get any better!
- Instant Pot Chili Con Carne - this bean free chili is full of tender beef simmered in stock and a cup of beer, it's delicious!
Tailgate Chili
Ingredients
- 1 to 1 ½ pounds ground chuck or turkey if you prefer
- 3 cloves garlic minced
- 1 large onion chopped
- 4 15 oz. cans of beans do not drain you can use pinto beans, white beans, kidney beans, black beans, garbanzo beans, whatever is your favorite, just use four cans of beans.
- 15 oz. can pork & beans do not drain
- 1 can chopped jalapeños 4oz.
- ½ cup water
- 28 oz. stewed tomatoes do not drain
- 1 cup chopped celery about two stalks celery
- 2 tablespoon each; dry mustard chili powder & paprika
Instructions
- In a large dutch oven over medium heat, brown the ground beef, drain excess grease, set aside.
- Using the same pot, add the onions & sauté about five minutes until they nicely soften. Add the garlic and all of the spices and continue sautéing until it becomes fragrant, about 1 minute.
- Add all of the remaining ingredients to the pot except the celery.
- Cover pot & simmer on low for two hours, stirring occasionally. You may need to add more water, just keep an eye on it.
- At 1½ hours, add the celery, remove lid & continue for the final half hour to simmer.
Video
Notes
- Use any combination of beans you want as long as you use four 15-ounce cans plus one 15-ounce can of pork and beans.
- No pork and beans? Just add a heaping tablespoon of brown sugar!
- You can use ground turkey in the place of the ground beef.
- If you've got a hunter in the family ground venison works well, too.
- If you use very lean ground beef you'll need to add a little oil to the pan before adding the onions.
- Be sure to check the chili while it's cooking and give it a good stir now and then.
- You may need to add a little more water during cooking.
- Be sure to put the hot sauce on the table so that anyone that likes it spicy can add as much as they want.
- Leftovers? try it over baked potatoes, tortilla chips, make a taco salad with it, or try it over mac and cheese.
Julie Menghini
I'd never put celery in chili before but loved the little extra crunch it added and I'm a more beans the better fan so this chili was perfect in my opinion!
Lois
I made this early this week and was very very good.
Bowl Me Over
I make this all the time too, gotta love a great chili!!!
Lois
I’m going to make this later this week. Just looks so good and with football season here its time to enjoy a good bowl of Chili
Bowl Me Over
My favorite chili, I'm always trying out new idea and so often come back to this - thank you Lois, enjoy!!
Brandi Crawford
I'm so excited baseball tailgating season is approaching! I'm counting down the days to Opening Day. Will definitely bookmark this for later.
Bowl Me Over
You'll love it Brandi! Chili is always a great meal!!
Erren
I need myself a bowl of this! Perfect for a cold day, the flavors sound incredible!
Bowl Me Over
One order coming up Erren!! 😀
Platter Talk
Great idea to add a can of pork and beans! I also like mixing my beans up- I normally throw chick peas in, too.
Bowl Me Over
Love chickpeas - totally with you there!
Julia @ HappyFoods Tube
What a great dish! I love its versatility!
Bowl Me Over
Me too Julie, it's always a great time for chili!!
lindsay Cotter
I'm from texas, I say chili needs beans! Sign me up!
Bowl Me Over
Oh good Lindsay!! I've gotten lectures from people on what does/doesn't belong in chili. 😀 I say make what you enjoy. Thanks for stopping by!!
Cheryl
What size can of pork & beans do you use? The recipe sounds delicious! ? I can't wait to try it!
Bowl Me Over
Hey Cheryl - thanks so much for bringing this to my attention! 15 oz. can pork & beans or even just baked beans - looking to add that little bit of sweet with the heat. Heading over to update the recipe now!! Thank you again!!
Heaing Tomato
I love that you topped it with celery. I put celery in a chili recipe last week and it gave the chili a delicious texture. This chili bowl looks so welcoming!
Bowl Me Over
Celery does give the best texture, I know so many people would disagree, but I say don't knock it until you try it right? 🙂 Great minds think alike Rini!!
Bach @ Taste Chronicles
Chili is my favorite too!!
Bowl Me Over
Chili is good food! Thanks for stopping by Bach!