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.
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❤️ Why you'll love this recipe
This tailgate chili recipe is a family favorite! 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.
It's perfect for football season or for watching the big game!
🗒️ Ingredients
For the exact measurements, please refer to the recipe card at the bottom of this post.
- 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, a couple cloves garlic and diced jalapeños.
- Stewed whole tomatoes.
- The spices you'll need are paprika, dry mustard powder and chili powder. If you prefer a little more heat, add cayenne pepper too!
- Use any combination of beans that you like. Pinto, black beans, red kidney beans, spicy chili beans or navy beans. All work well but be sure to also add the pork and beans - it adds a slightly sweet flavor.
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large stock pot over medium-high heat, brown 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.
Equipment
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- First thing you'll need is a good dutch oven - this is the one I've had for years. I keep thinking I want to get a new one, but why? It's just so durable.
- Then some wooden spoons. I like to use a flat bottom wooden spoon when making soups and stews because it's easy to scrape the browned bits off the bottom of the pan.
🙋♀️ FAQ's
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. Of course I'm a West Coast gal - if you're not into that crunch, just leave it out! Green or red bell peppers would be a good substitute if you want to go a more traditional route.
📓 Variations
- 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.
- Add some heat with your favorite spicy sauce, Canned green Chile peppers and/or a couple teaspoons ground cumin.
- Add green bell pepper or red bell pepper for extra veggies!
Storage
- 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.
Serving suggestions
This is truly one of my favorite recipes and I make a big pot at least once a month! Big bonus? It tastes even better the next day, so it's a great make-ahead meal!
Day one it's a large bowl of tailgate chili piled topped with shredded cheddar cheese, a dollop of sour cream and a handful sliced green onions - add a bag of corn chips on the side, YUM!
The next day is a potato topped with boilermaker chili and a tablespoon bacon bits - YUM! If there's any leftovers a regular salad turns into a taco salad when you add scoop on the top!
More Tailgating Recipes
- THIS recipe for Beer Brats - classic tailgate food with brats simmered in beer!
- Sloppy Joes are always a favorite and fantastic game food!
- Crescent Roll Hot Dogs or pigs in a blanket, always a treat!
- Yummy Cuban Sliders Recipe is a terrific make ahead so you can get out of the kitchen and watching the game!
- Carne Asada - great in tacos, nachos or even over cornbread.
Related recipes
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 beef chuck or turkey if you prefer
- 3 cloves garlic minced
- 1 large onion chopped
- 4 15 oz. cans of beans Do not drain the beans. You can use pinto beans, white beans, kidney beans, black beans, garbanzo beans, or even 4 cans chili beans. Any combination! Use your favorites, 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, cook meat, 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 and simmer over low heat 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.
