There’s nothing like a hearty, flavorful bowl of chili to bring people together on game day. Boilermaker Tailgate Chili is the ultimate crowd-pleaser, packed with rich ground beef, spicy jalapeños, sweet corn, and robust kidney beans. This thick, meaty chili is simmered to perfection in a savory tomato base, delivering a deep, smoky heat that warms you from the inside out. Topped with sour cream, shredded cheese, or green onions, it’s a must-have dish for football season, backyard gatherings, or cozy nights in.

What sets this chili apart is its bold blend of spices and ingredients that create an unbeatable depth of flavor. Whether served straight from the pot with a side of cornbread or scooped up with crispy tortilla chips, this dish is guaranteed to be a hit. Plus, it’s easy to make in large batches, making it perfect for potlucks and tailgate parties. Let’s dive into what you need to make this game-day favorite.

Ingredients for Boilermaker Tailgate Chili

2 lbs ground beef
1 lb ground sausage
1 (28 oz) can diced tomatoes
1 (16 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (15 oz) can kidney beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can corn, drained
1 cup beef broth
1 small onion, diced
1 green bell pepper, chopped
2 jalapeño peppers, diced
3 cloves garlic, minced
3 tbsp chili powder
1 tbsp cumin
1 tbsp smoked paprika
1 tsp cayenne pepper (adjust to taste)
1 tsp black pepper
1 tsp salt
1 tbsp Worcestershire sauce
1 tbsp hot sauce (optional)
1 tbsp brown sugar
1 tsp oregano
1/2 tsp cinnamon (for depth of flavor)
1 tbsp olive oil

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onions, green bell pepper, and jalapeños. Sauté for about 5 minutes until the vegetables become soft and fragrant. Stir in the minced garlic and cook for another minute, being careful not to burn it.

Step 2: Brown the Meat

Add the ground beef and sausage to the pot, breaking it apart with a wooden spoon. Cook until the meat is browned and no longer pink, about 7-10 minutes. Drain any excess grease to prevent the chili from becoming too oily.

Step 3: Add the Tomatoes and Liquids

Stir in the diced tomatoes, tomato sauce, and tomato paste. Mix well to coat the meat and vegetables. Then, pour in the beef broth, Worcestershire sauce, and hot sauce (if using). This will help create a rich and hearty base for the chili.

Step 4: Season the Chili

Sprinkle in the chili powder, cumin, smoked paprika, cayenne pepper, black pepper, salt, oregano, brown sugar, and cinnamon. Stir everything together to evenly distribute the seasonings. Let the mixture simmer for 10 minutes to allow the flavors to meld.

Step 5: Add the Beans and Corn

Gently fold in the drained kidney beans, black beans, and corn. Lower the heat to a gentle simmer and let the chili cook uncovered for at least 1 hour, stirring occasionally. For even deeper flavor, let it cook for up to 2 hours. If the chili becomes too thick, add a splash of beef broth or water.

Step 6: Taste and Adjust

Before serving, taste the chili and adjust the seasoning as needed. If you want more heat, add extra cayenne or hot sauce. If you prefer a sweeter balance, add a pinch more brown sugar. Let it simmer for another 5-10 minutes to absorb any final adjustments.

Step 7: Serve and Enjoy!

Ladle the chili into bowls and top with your favorite garnishes—shredded cheese, sour cream, green onions, or jalapeños. Serve with tortilla chips, cornbread, or a warm crusty roll for the perfect game-day meal.

Storage Instructions

Boilermaker Tailgate Chili stores exceptionally well, making it a great meal prep option. Here’s how to store it properly:

Refrigerator: Allow the chili to cool completely before transferring it to an airtight container. Store it in the fridge for up to 5 days. Reheat on the stovetop over low heat or in the microwave.
Freezer: For longer storage, freeze the chili in portion-sized containers or freezer bags. It will keep for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stove.
Make-Ahead Tip: This chili tastes even better the next day as the flavors meld. Prepare it a day in advance for maximum flavor!

Estimated Nutrition (Per Serving)

Calories: 350-400 kcal
Protein: 25g
Carbohydrates: 30g
Fat: 15g
Fiber: 8g
Sugar: 6g
Sodium: 700mg (varies by seasoning and broth)

Note: Nutrition values are estimates and may vary based on ingredients used.

Frequently Asked Questions

1. Can I make this chili in a slow cooker?

Yes! Brown the meat and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

2. Can I make this chili vegetarian?

Absolutely! Swap the ground beef and sausage for extra beans, lentils, or a plant-based meat alternative. Use vegetable broth instead of beef broth.

3. How do I make it spicier?

Increase the amount of cayenne pepper, jalapeños, or add a chopped habanero. A splash of hot sauce will also add heat.

4. What’s the best way to thicken chili?

If the chili is too thin, let it simmer uncovered for longer. You can also mash some of the beans or add a spoonful of cornmeal.

5. What toppings go well with this chili?

Popular toppings include shredded cheddar cheese, sour cream, chopped green onions, fresh jalapeños, avocado, or crushed tortilla chips.

6. Can I use ground turkey instead of beef?

Yes! Ground turkey or chicken can be used as a leaner alternative, but the flavor may be slightly milder.

7. How long should I let chili simmer?

For best flavor, let it simmer for at least 1 hour, but 2-3 hours will deepen the flavors even more.

8. Can I double this recipe for a crowd?

Yes! Simply double all ingredients and use a large enough pot to accommodate the extra volume. It’s perfect for large gatherings!