Boilermaker Tailgate Chili

Nutriscore Rating: 72/100

Get ready to impress your crowd with Boilermaker Tailgate Chili, the ultimate game-day recipe that’s as bold and hearty as your team spirit. Packed with a flavorful medley of ground beef, savory Italian sausage, tender beans, and vibrant bell peppers, this chili is simmered to perfection with robust spices like chili powder, cumin, and paprika. A splash of dark beer adds depth, making it irresistibly rich, while optional cayenne and hot sauce let you customize the heat level to suit your taste. Perfect for serving a hungry crowd, this slow-simmered classic is topped with shredded cheddar cheese, green onions, and sour cream for a finishing touch that’s as indulgent as it is comforting. Whether paired with cornbread or crackers, this hearty chili is your tailgate MVP, guaranteed to keep everyone warm, satisfied, and coming back for seconds!

Recipe Information

• Prep Time: 20 min
• Cook Time: N/A
• Total Time: 20 min
• Servings: 8 servings
• Difficulty: Medium

🥘 Ingredients

24 items

• 2 pounds ground beef
• 1 pound ground Italian sausage
• 3 medium onions, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 6 ounces tomato paste
• 28 ounces crushed tomatoes
• 15.5 ounces kidney beans, drained and rinsed
• 15.5 ounces pinto beans, drained and rinsed
• 2 cups beef broth
• 12 ounces dark beer (optional)
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 0.5 teaspoon cayenne pepper (optional, for heat)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 2 bay leaves
• 1 tablespoon hot sauce (optional)
• 1 cup shredded cheddar cheese, for garnish
• 0.5 cup chopped green onions, for garnish
• 0.5 cup sour cream, for garnish

📝 Instructions

9 steps

1. In a large pot over medium heat, cook the ground beef and ground sausage until browned and fully cooked, approximately 8-10 minutes. Drain excess fat.

2. Add the diced onions, green bell pepper, red bell pepper, and minced garlic to the pot. Cook for 5-6 minutes, stirring frequently, until the vegetables soften.

3. Stir in the tomato paste and cook for 2 minutes to deepen the flavor.

4. Add the crushed tomatoes, kidney beans, pinto beans, beef broth, and dark beer (if using). Stir well to combine.

5. Season the chili with chili powder, ground cumin, paprika, cayenne pepper (if desired), salt, pepper, and sugar. Add the bay leaves.

6. Reduce the heat to low and cover the pot. Simmer for at least 1.5 to 2 hours, stirring occasionally to prevent sticking.

7. Taste the chili and adjust seasoning as needed, adding more salt, spices, or hot sauce if desired.

8. Remove the bay leaves before serving.

9. Ladle the chili into bowls and garnish with shredded cheddar cheese, chopped green onions, and a dollop of sour cream if desired. Serve hot with cornbread or crackers on the side.

Nutrition Facts

1 serving (618.5g)

Calories		755
% Daily Value*
Total Fat		45.8 g	59%
	Saturated Fat	19.2 g	96%
	Polyunsaturated Fat	0.0 g
Cholesterol		139 mg	46%
Sodium		1414 mg	61%
Total Carbohydrate		42.1 g	15%
	Dietary Fiber	11.1 g	40%
	Total Sugars	11.8 g
Protein		42.1 g	84%
Vitamin D		0.2 mcg	1%
Calcium		243 mg	19%
Iron		7.4 mg	41%
Potassium		1405 mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 3293 cal (54.9%%)

Protein: 1349 cal (22.5%%)

Carbs: 1351 cal (22.5%%)