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Bowl of Boilermaker Tailgate Chili garnished with shredded cheese, chopped green onions, and crushed corn chips.
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Boilermaker Tailgate Chili

This Boilermaker Tailgate Chili is the ultimate hearty comfort food! Packed with ground beef, Italian sausage, beans, tomatoes, peppers, and bold spices, it’s full of rich flavor and perfect for feeding a crowd. Make it ahead of time and let the flavors blend overnight, it tastes even better the next day!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner, Lunch, Main Dish
Cuisine: American
Keyword: chili, game day chili, ground beef chili, hearty chili, tailgate food
Cooking Method: Stovetop
Diet: Gluten-Free (if chips and seasonings are gluten-free), High-Protein
Servings: 12
Calories: 600kcal
Author: MelanieCooks.com

Equipment

Ingredients

  • 2 lbs ground beef chuck
  • 1 lb bulk Italian sausage
  • 3 cans chili beans 15 oz each, drained
  • 1 can chili beans in spicy sauce
  • 2 cans diced tomatoes with juice 28 oz each
  • 1 can tomato paste 6 oz
  • 3 stalks celery chopped
  • 1 large yellow onion chopped
  • 1 green bell pepper chopped and seeded
  • 1 red bell pepper chopped and seeded
  • 2 green chile peppers chopped and seeded
  • 1 tbsp bacon bits
  • 4 beef bouillon cubes
  • ½ cup beer
  • ¼ cup chili powder adjust to taste
  • 1 tbsp garlic minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp hot pepper sauce like Tabasco
  • 1 tsp dried basil
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tsp white sugar
  • 1 tsp salt plus more to taste
  • 1 tsp black pepper plus more to taste
  • 1 bag corn chips 10.5 oz, like Fritos for topping
  • 1 package Cheddar cheese 8 oz, shredded for topping

Instructions

  • In a large stockpot over medium-high heat, cook the ground beef and Italian sausage until browned. Drain off any excess grease.
  • Add all four types of beans, diced tomatoes with their juice, and tomato paste to the pot.
  • Stir in the chopped celery, onion, green and red bell peppers, and chile peppers.
  • Add the bacon bits, beef bouillon cubes, and beer to the pot.
  • Mix in the chili powder, garlic, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne, paprika, sugar, salt, and black pepper.
  • Stir everything together thoroughly, cover the pot, and bring it to a low simmer.
  • Cook on low heat for at least 2 hours, stirring occasionally to prevent sticking.
  • Taste and adjust seasoning as needed. Serve hot in bowls topped with corn chips and shredded Cheddar cheese.

Notes

  • This chili gets even better after sitting overnight, perfect for make-ahead meals!
  • Adjust the spice level to your preference by increasing or reducing hot sauce or cayenne pepper.

Nutrition

Calories: 600kcal | Carbohydrates: 43g | Protein: 29g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1902mg | Potassium: 1297mg | Fiber: 10g | Sugar: 11g | Vitamin A: 2214IU | Vitamin C: 30mg | Calcium: 130mg | Iron: 7mg