Tailgate Chili

Tailgate Chili

This chili has always been my go to recipe when the weather turns cold!  I have even won chili competitions with it so whats not to love?  For toppings sprinkle with red onion, cilantro or diced avocado.

Yields: 10 servings

  • 2 pounds extra-lean ground beef
  • 1 pound Italian chicken or turkey sausage
  • 3 (15 ounce) cans kidney 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 ribs celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 small can green chile peppers, diced
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (such as Tabasco or Franks)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 3 cups baked tortilla chips


  1. 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.
  2. Add onion, celery, green bell pepper, red bell pepper & Chile peppers and saute until onions are brown, about 5 minutes.
  3. Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste and beer.
  4. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar.
  5. Stir to blend, then cover and simmer over low heat, stirring occasionally, for 30 minutes or up to 2 hours on low.
  6. Taste and adjust salt, ground pepper, and chili powder in necessary. Ladle into bowls and top with baked tortilla chips to serve.