Boilermaker Tailgate Chili

Up your tailgating game with this awesome chili recipe. You should prep and cook it the night before the game as it is easy to reheat without losing any freshness. It includes a combination of several different tomato-based chili recipes.

Frequently Asked Questions

Q: How can I make this Boilermaker Tailgate Chili vegan? A: To make this chili vegan, replace the ground beef with vegan meat crumbles or a plant-based protein, like black beans or chickpeas, and replace the cheese and sour cream with vegan versions.

Q: Can I make this Boilermaker Tailgate Chili ahead of time? A: Yes, you can make this chili ahead of time and store it in the refrigerator for up to 3 days. If you plan on freezing the chili, store it in an airtight container for up to 3 months.

Q: Should I double or triple the recipe? A: Doubling or tripling the recipe depends on how many people you are feeding. If you are feeding a bigger crowd, it is best to double or triple the recipe.

Boilermaker Tailgate Chili

Recipe by Addrecipes
4.0 from 3 votes
Course: Soups, Stews And Chili RecipesCuisine: AmericanDifficulty: Easy


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Brewing up a spicy Boilermaker Tailgate Chili is sure to get your tailgate party off to a hot start. Not only does this chili pack a punch of flavor, it is rich in protein, making it hearty enough to please even the hungriest of guests. With its red and white striped colors, it is the perfect ode to our favorite college football team!


  • 2 pounds ground beef chuck

  • 1 pound bulk Italian sausage

  • 3 (15 ounce) cans chili 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 stalks celery, chopped

  • 1 green bell pepper, seeded and chopped

  • 1 red bell pepper, seeded and chopped

  • 2 green chile peppers, seeded and chopped

  • 1 tablespoon bacon bits

  • 4 cubes beef bouillon

  • 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 (e.g. Tabasco™)

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon cayenne pepper

  • 1 teaspoon paprika

  • 1 teaspoon white sugar

  • 1 (10.5 ounce) bag corn chips such as Fritos®

  • 1 (8 ounce) package shredded Cheddar cheese


  • Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  • Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  • After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  • To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.


  • Topping your chili with these flavor enhancers will add depth and complexity to the chili. The sour cream and cheese act as a cooling agent, while the onion and cilantro will add a bit of spice to the dish.

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