HEALTHIER BOILERMAKER TAILGATE CHILI
This chili has always been great during football season--and the rest of the year! But I like to make it a little healthier by reducing the fat and sodium content. Sprinkle with red onion, cilantro or diced avocado (optional).
Provided by MakeItHealthy
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 2h30m
Yield 12
Number Of Ingredients 25
Steps:
- 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.
- Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add onion, celery, green bell pepper, red bell pepper, chile peppers, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, ground pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat, stirring occasionally, for at least 2 hours.
- Taste and adjust salt, ground pepper, and chili powder in necessary, after 2 hours. Ladle into bowls and top with baked tortilla chips to serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 44.9 g, Cholesterol 67.3 mg, Fat 19.8 g, Fiber 10.6 g, Protein 32 g, SaturatedFat 6.8 g, Sodium 1587.7 mg, Sugar 11.2 g
TAILGATE CHILI
Get all set for the big game with our Tailgate Chili recipe. Tailgate Chili is a satisfying chili that serves up to 12, so it's perfect for a crowd.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 12 servings
Number Of Ingredients 22
Steps:
- Brown ground beef in large stockpot; drain. Return ground beef to pan. Remove from heat; set aside.
- Cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
- Add celery, peppers, onions and garlic to reserved bacon drippings in skillet; cook 5 min., stirring frequently. Add to ground beef in stockpot along with the tomato paste and dry seasonings; mix well. Stir in beer and Worcestershire sauce. Add all remaining ingredients except cheese and sour cream; mix well. Cover; simmer on medium-low heat 2 hours, stirring occasionally.
- Serve topped with cheese and sour cream.
Nutrition Facts : Calories 470, Fat 25 g, SaturatedFat 12 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 950 mg, Carbohydrate 28 g, Fiber 9 g, Sugar 7 g, Protein 30 g
WAZZU TAILGATE CHILI
This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.
Provided by GStorment
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 23h
Yield 8
Number Of Ingredients 23
Steps:
- Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
- Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Nutrition Facts : Calories 528.8 calories, Carbohydrate 45.5 g, Cholesterol 93.6 mg, Fat 24.5 g, Fiber 11.6 g, Protein 35.5 g, SaturatedFat 8.5 g, Sodium 2182.4 mg, Sugar 11.8 g
ULTIMATE TAILGATE CHILI
No more long, detailed and complicated chili recipes for me. This one is simply delicious! Yesterday we had surprise guests for a pre-season game. I couldn't find a recipe online that fit the bill so I whipped up this chili to feed a crowd and it was a hit. Super easy with canned ingredients I had in my pantry. You can adjust accordingly to feed less people or use paprika instead of chili powder for less heat. Perfect with cornbread or on hot dogs! Enjoy, I look forward to hearing how other foodies like this chili. :)
Provided by monique.j.jimenez
Categories Tex Mex
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large stock pot, start to brown beef. About half way through add onion and finish browning meat.
- Add garlic salt, chili powder, cumin, Rotel tomatoes, and tomato sauce. Stir well.
- Then add 2 cans of Jalapeno Ranch Style beans, beer, salt and pepper to taste.
- Simmer on low for 1 hour with the lid on, stir occasionally.
- Serve with cornbread and lots of cheese. :).
Nutrition Facts : Calories 425.2, Fat 26.4, SaturatedFat 10.1, Cholesterol 115.7, Sodium 755, Carbohydrate 11.3, Fiber 2, Sugar 2.3, Protein 33.6
TAILGATE CHILI
Provided by Virginia Willis
Categories appetizer
Time 10h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- If using dried beans, sort through them to remove any small stones or debris. Place the beans in a large bowl and add water to cover. Soak overnight. Or place the beans in a large pot of water and bring to a boil over high heat. Once the beans come to a boil, remove from the heat and set aside for 1 hour. Before cooking, discard any floating beans and drain. Combine the soaked beans and fresh water to cover in a large, heavy-bottomed Dutch oven. Season with salt and pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust the seasoning with salt and black pepper. Set aside.
- Heat a large heavy pot over medium heat. Add the sausage, beef and onions. Cook, stirring often, breaking up the meat, until no longer pink, 5 to 7 minutes. Add the garlic and jalapeno and cook until fragrant, 45 to 60 seconds. Add the chili powder, cumin, tomatoes and stock. Season with salt and black pepper. Bring to a boil over high heat then reduce the heat to simmer. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Add the cornmeal and reserved cooked or canned and drained black beans and stir to combine. Cook, stirring occasionally, until thickened and the flavors have married, about 15 minutes. Taste and adjust the seasoning with salt and black pepper. Serve the chili with sour cream, green onions and hot sauce on the side.
BOILERMAKER TAILGATE CHILI
This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.
Provided by MIGHTYPURDUE22
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h30m
Yield 12
Number Of Ingredients 28
Steps:
- 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.
Nutrition Facts : Calories 599.8 calories, Carbohydrate 55.3 g, Cholesterol 69.7 mg, Fat 30.1 g, Fiber 11.5 g, Protein 30.8 g, SaturatedFat 10.6 g, Sodium 2092.5 mg, Sugar 11.8 g
CHILI DOGS
Steps:
- Put a skillet over medium heat and drizzle in a 2-count of olive oil. When the oil gets hazy, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes. Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes. Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened. Season with salt and pepper.
- While the chili is cooking, get the grill going. Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot. Take a few paper towels and fold them several times to make a thick square. Blot a small
- amount of oil on the paper towel. Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
- Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes. Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.) Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty. To serve, put a dog in each roll and top with the chili and some Cheddar.
REDSKINS TAILGATE CHILI
Found this while looking for food ideas to cheer on the the Washington Redskins!! This is a very good chili - didn't use the hot sauce to make it more kid friendly and it was perfect!
Provided by DancingPanda
Categories Meat
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- The Night Before:.
- Start out by removing the skin from the Italian sausage.
- In a large skillet, begin to brown the sausage and ground beef.
- Drain the meats once browned. Remove from skillet and place in a large pot.
- In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
- Transfer the mixture to the large pot.
- Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
- Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
- Gameday:.
- Light the burner and sit the pot of goodness over the heat.
- Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
- Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
- Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
- Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.
THE ULTIMATE CHILI
Easy recipe with little preparation time. This can also be made with ground turkey, and it tastes even better the next day!
Provided by Wendy
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 6h20m
Yield 6
Number Of Ingredients 13
Steps:
- In a large skillet over medium-high heat, cook ground beef until evenly browned. Drain off grease, and season to taste with salt and pepper.
- In a slow cooker, combine the cooked beef, kidney beans, tomatoes, celery, red bell pepper, and red wine vinegar. Season with chili powder, cumin, parsley, basil and Worcestershire sauce. Stir to distribute ingredients evenly.
- Cook on High for 6 hours, or on Low for 8 hours. Pour in the wine during the last 2 hours.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 49.5 g, Cholesterol 49.6 mg, Fat 11 g, Fiber 16.7 g, Protein 28.4 g, SaturatedFat 3.8 g, Sodium 1015 mg, Sugar 8.9 g
BOILERMAKER TAILGATE CHILI
Make and share this Boilermaker Tailgate Chili recipe from Food.com.
Provided by zoe85
Categories Kid Friendly
Time 2h30m
Yield 10 serving(s)
Number Of Ingredients 28
Steps:
- 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.
Nutrition Facts : Calories 899.6, Fat 40, SaturatedFat 14.3, Cholesterol 117.4, Sodium 2173.8, Carbohydrate 88.4, Fiber 16, Sugar 11.7, Protein 50.3
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