How to Make Boilermaker Tailgate Chili | Game Day Recipe

Get ready for the ultimate game day comfort food with this Boilermaker Tailgate Chili! Loaded with ground beef, Italian sausage, beans, tomatoes, peppers, and bold spices, this hearty chili is a crowd-pleaser that brings the heat and flavor. Whether you’re tailgating, hosting a party, or just craving a big bowl of cozy, this stovetop chili is the perfect make-ahead meal that only gets better the next day.

Why You’ll Love Boilermaker Tailgate Chili

• Loaded with bold, hearty flavor – This chili combines ground beef and Italian sausage for a rich, savory base that’s perfectly seasoned. The variety of spices creates a deep, layered flavor that keeps you coming back for more. Every bite is packed with warmth and comfort. It’s everything you want in a classic homemade chili.

• Perfect for feeding a crowd – This recipe makes a big batch, so it’s ideal for tailgates, parties, or large family dinners. Serve it straight from the pot or keep it warm in a slow cooker. Everyone will love building their own bowl with toppings like cheese and corn chips. Leftovers (if you have any!) taste even better the next day.

• Make-ahead friendly – This chili is one of those magical meals that improves after sitting overnight in the fridge. The flavors deepen and meld together beautifully. Just reheat and serve when ready. It’s a stress-free way to feed hungry guests.

• Customizable spice level – Like it hot? Add more hot sauce or cayenne! Prefer it mild? Cut back on the spice, it’s still delicious. You can adjust the heat to match your family’s taste without sacrificing flavor. It’s chili your way.

• Comfort food with texture and crunch – Thanks to the chunky vegetables and optional corn chip topping, every bowl has a satisfying variety of textures. The creamy beans, tender meat, and crunchy chips create the perfect bite. Top with shredded cheese for melty goodness. This chili hits all the right notes.

Ingredients For Boilermaker Tailgate Chili

• Ground beef chuck – A flavorful base that adds richness and heartiness to the chili.

• Italian sausage – Adds a boost of savory flavor with just the right amount of spice.

• Chili beans (regular and spicy) – A mix of seasoned beans that bring flavor and texture to the dish.

• Diced tomatoes with juice – Adds acidity and depth, making the chili rich and balanced.

• Tomato paste – Thickens the chili and intensifies the tomato flavor.

• Celery, onion, and bell peppers – These classic aromatics add crunch, color, and a subtle sweetness.

• Green chile peppers – Give the chili a mild kick and extra flavor.

• Bacon bits – A smoky surprise that takes the chili to the next level.

• Beef bouillon cubes – Adds deep, meaty flavor without needing extra broth.

• Beer – Adds a rich depth and enhances the savory notes in the chili.

• Chili powder, cumin, cayenne, and paprika – These spices bring warmth, smokiness, and just the right heat.

• Garlic, Worcestershire sauce, oregano, and basil – Add bold, savory flavor and round out the spice blend.

• Hot sauce – Brings the heat! Use as much or as little as you like.

• Sugar – A touch of sweetness to balance out the acidity from tomatoes.

• Salt and black pepper – Essential seasonings to taste.

• Corn chips and shredded Cheddar cheese – Optional but highly recommended toppings that add crunch and creaminess!

For the exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

Kitchen Tools You Need To Make Boilermaker Tailgate Chili

• Large stockpot or Dutch oven – This is where all the magic happens! You’ll need a big pot to hold all the ingredients as they simmer.

• Measuring cups – To get the perfect ratio of beans, tomatoes, beer, and more.

• Measuring spoons – For accurate seasoning with all the spices and sauces.

• Wooden spoon or heat-safe spatula – Ideal for stirring the chili as it cooks and making sure nothing sticks to the bottom.

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How To Make Boilermaker Tailgate Chili

• Start by browning the ground beef and Italian sausage in a large stockpot over medium-high heat. Stir frequently until fully cooked, then drain off the grease.

• Once the meat is cooked, add the drained beans, spicy chili beans, diced tomatoes with juice, and tomato paste directly into the pot.

• Stir in the chopped celery, onion, green and red bell peppers, and green chile peppers.

• Add in the bacon bits, bouillon cubes, and pour in the beer for an extra boost of flavor.

• Sprinkle in all the seasonings: chili powder, garlic, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne, paprika, sugar, salt, and black pepper.

• Mix everything together thoroughly so the flavors start to combine.

• Cover the pot with a lid and reduce the heat to low. Let it simmer gently for at least 2 hours, giving it a stir now and then.

• Once it’s done, give it a taste and adjust seasonings if needed. Serve hot with a handful of corn chips and shredded Cheddar cheese on top.

Serving Suggestions

• Serve with cheesy cornbread or crusty mini baguettes. It’s perfect for soaking up all that rich, flavorful chili.

• Top whole baked potatoes with a generous scoop of chili for a filling and cozy meal.

• Create a chili bar with toppings like sour cream, shredded parmesan, diced onions, green onions, jalapeños, and fresh avocado so everyone can customize their bowl.

• Use the chili as a nacho topping by pouring it over crispy tortilla chips and adding melted cheese for loaded chili nachos.

• Make chili dogs by spooning the chili over grilled hot dogs for a fun game-day treat the whole family will love.

Tips For Success

• Start with high-quality ground beef and Italian sausage. The fat content in the meat adds richness and depth to the chili. If you prefer a leaner version, you can drain the meat thoroughly after browning, but don’t skip this step, it’s key to the flavor base.
• Make sure to fully cook and brown the meat before adding any other ingredients. Browning develops flavor and helps create a savory foundation for the rest of the chili. Take your time with this step, and don’t rush it. Use a wooden spoon or spatula to break up the meat into small, even pieces.
• Don’t skip the beer! It might sound unusual, but beer adds incredible flavor and helps bring out the other spices in the pot. If you prefer not to use alcohol, you can substitute with beef broth, but beer is what gives this chili its signature tailgate taste.
• Let the chili simmer low and slow. This recipe isn’t meant to be rushed. The longer it simmers, the more the flavors come together and the chili thickens to the perfect texture. Stir occasionally and keep the lid on to avoid losing moisture.
• Taste and adjust the seasoning before serving. Chili powder, salt, and hot sauce are easy to tweak to your liking. Everyone’s spice tolerance is different, so add a little at a time and taste as you go. This is your chili, make it your own!
• Plan ahead if possible. Like many chilis, this one tastes even better the next day. If you’re making it for an event, cook it the night before and refrigerate it overnight. Reheat it on the stovetop and you’ll be amazed at how the flavors have intensified.
• Add toppings right before serving for texture and contrast. Crunchy corn chips, creamy cheese, and cool sour cream all add something special to each bite. Let your guests build their own bowls for a fun, interactive meal.
• Lastly, don’t forget to enjoy the process! This chili is made to be shared. Whether you’re tailgating, hosting friends, or just feeding your family, it’s a comforting dish that brings people together.

Variations And Substitutions

• For a lighter version, you can swap out the ground beef and Italian sausage for ground turkey or chicken. These leaner meats still give you that hearty texture but with less fat. Just be sure to season generously, since lean meats have a milder flavor. You can also use a mix of turkey and sausage to keep some richness.
• If you’re going meatless, it’s easy to turn this into a vegetarian chili. Simply leave out the meat and double the beans. You can also add in meat substitutes like plant-based crumbles or lentils. For even more flavor, sauté the vegetables first with garlic and spices before adding the rest of the ingredients.
• Looking to control the spice level? This recipe is easy to adjust. If you prefer a milder chili, skip the cayenne pepper and go light on the hot sauce. For more heat, add diced jalapeños, extra cayenne, or even a splash of chipotle hot sauce. Taste as you go to find your perfect spice level.
• Switching up the beans is another great way to mix things up. You can use black beans, pinto beans, kidney beans, or a combination of all three. Just make sure they’re drained before adding them to the pot. Each variety adds a different flavor and texture.
• Want to try a different liquid? While beer gives the chili a classic tailgate flavor, beef broth or even vegetable broth can be used as substitutes. If you’re avoiding alcohol, these options still deliver great taste. Just make sure to use low-sodium broth so you can control the salt.
• You can also get creative with toppings! Swap corn chips for tortilla strips, add avocado slices, or sprinkle on pepper jack cheese for extra kick. Sour cream or Greek yogurt makes a great cooling topping, especially if you’ve turned up the heat.
• No matter how you make it, this chili is meant to be customized. Play around with the ingredients and make it your own. Whether you’re feeding meat lovers, vegetarians, or spice fanatics, there’s a version that’s perfect for your table.

Storage and Reheating

• Let the chili cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 4 days. The flavors continue to develop over time, so it often tastes even better the next day!
• To freeze, portion the chili into freezer-safe containers or zip-top bags. Lay bags flat for easy stacking and store in the freezer for up to 3 months. Label each container with the date so you know when you made it.
• To reheat refrigerated chili, pour it into a pot and warm it over medium heat on the stovetop until hot, stirring occasionally. You can also reheat individual portions in the microwave in 1-minute intervals, stirring in between.
• If frozen, thaw overnight in the fridge before reheating. For a quick thaw, place the sealed bag in a bowl of cold water, changing the water every 30 minutes until it’s soft enough to reheat.
• Add a splash of water or broth while reheating if the chili seems too thick. Top it off with fresh cheese and corn chips for that just-cooked flavor and crunch!

Frequently Asked Questions

Can I make this chili in a slow cooker?

Yes, you can absolutely make this chili in a slow cooker! After browning the ground beef and Italian sausage on the stovetop, transfer the cooked meat to your slow cooker along with all the remaining ingredients. Stir everything together, cover, and cook on low for 6–8 hours or on high for 3–4 hours. This is a great option if you want to set it and forget it while the flavors develop.

Is this chili spicy?

This chili has a mild to medium heat level, depending on how much hot sauce and cayenne pepper you use. The great thing is, you can easily adjust it to suit your taste. If you like it spicier, add more cayenne, hot sauce, or even chopped jalapeños. For a milder version, reduce or skip the hot elements and it’ll still taste amazing.

What can I use instead of beer?

If you prefer not to use beer, you can substitute it with beef broth or vegetable broth. The beer adds a nice depth of flavor, but the chili will still be delicious with broth. Just make sure to use low-sodium broth so you can better control the saltiness of the dish. You can even use water in a pinch, though broth is more flavorful.

Can I make this chili ahead of time?

Yes, and it’s actually encouraged! This chili tastes even better after sitting in the fridge overnight. The flavors have time to meld and deepen, creating an even richer and more satisfying dish. Just reheat it on the stovetop or in the microwave before serving.

How do I thicken chili if it’s too watery?

If your chili is thinner than you’d like, you have a few options to thicken it up. Let it simmer uncovered for the last 30 minutes to reduce the liquid. You can also stir in a bit more tomato paste or mash some of the beans with a spoon right in the pot. Just don’t rush the simmering process — the longer it cooks, the thicker it becomes naturally.

Can I freeze leftovers?

Absolutely! This chili freezes very well. Let it cool completely, then transfer it to freezer-safe containers or bags. Label and date them, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

What toppings go best with this chili?

There are so many delicious topping options! Shredded Cheddar cheese, corn chips, sour cream, diced onions, jalapeños, green onions, and avocado are all great choices. You can even serve it over baked potatoes or rice. Set up a topping bar and let everyone customize their own bowl!

How long does this chili last in the fridge?

Stored in an airtight container, this chili will stay fresh in the refrigerator for up to 4 days. Make sure to cool it completely before storing. Reheat as needed and enjoy for quick meals throughout the week. It’s a great dish to have ready to go.

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