Redskins Tailgate Chili Recipes

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BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

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

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
½ cup beer
¼ 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

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

REDSKINS TAILGATE CHILI



Redskins Tailgate Chili image

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

1 lb ground beef
2 links Italian sausage
1 large onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
8 ounces mushrooms, sliced
2 tablespoons chili powder
1 teaspoon oregano
2 tablespoons parsley, chopped
1 tablespoon hot sauce
1 (16 ounce) can whole tomatoes, undrained
1 (16 ounce) can red kidney beans, undrained
1 (6 ounce) can tomato paste
1 dark beer
2 cups shredded cheddar cheese, for garnish
1 (8 ounce) jar sliced jalapenos, for garnish

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.

TAILGATE CHILI WITH BLACK AND RED BEANS



Tailgate Chili With Black and Red Beans image

This is adapted from a recipe on drfuhrman.com. I made some changes to better fit our taste preferences. This chili recipe adds interest by using two types of beans along with frozen corn. It makes a big batch and freezes well.

Provided by Anne Sainz

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 (28 ounce) can plum tomatoes, chopped
3 onions, chopped
3 garlic cloves, minced
2 green bell peppers, chopped
1/2 teaspoon oil (to coat pan)
1 (15 ounce) can low-sodium black beans, rinsed and drained
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
2 cups frozen corn kernels
4 teaspoons chili powder (or to taste)
1 teaspoon ground cumin
1 tablespoon dried cilantro

Steps:

  • Chop plum tomatoes. I like to use a blender or food processor but be careful not to over process.
  • Drain and rinse beans and mix with corn. Set aside.
  • Chop onions, garlic and green peppers. Set aside.
  • Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add onions, garlic and peppers. Cook over medium high heat, stirring frequently, adding small amounts of water as needed to prevent sticking. (About 10 min).
  • Stir in tomatoes, beans, corn, chili powder, cumin and cilantro. Bring to a boil, stirring frequently. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.

Nutrition Facts : Calories 350.1, Fat 2.6, SaturatedFat 0.4, Sodium 48.3, Carbohydrate 70.8, Fiber 16.7, Sugar 7.4, Protein 18.3

BOILERMAKER TAILGATE CHILI



Boilermaker Tailgate Chili image

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

2 lbs ground chuck
1 lb 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 chili peppers, seeded and chopped
1 tablespoon bacon bits
4 beef bouillon cubes
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(TM)
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 1/2 ounce) bag corn chips such as Fritos corn chips (R)
1 (8 ounce) package shredded cheddar cheese

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

ULTIMATE TAILGATE CHILI



Ultimate Tailgate Chili image

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

3 lbs ground beef
1 large white onion, diced
1 teaspoon garlic salt
4 tablespoons chili powder
1 teaspoon cumin
3 (10 ounce) cans Rotel diced tomatoes (diced tomatoes with green peppers)
2 (4 ounce) cans tomato sauce
2 (16 ounce) cans ranch style beans, jalapeno flavor
1 cup beer
salt & pepper

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

HEALTHIER BOILERMAKER TAILGATE CHILI



Healthier Boilermaker Tailgate Chili image

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

2 pounds extra-lean ground beef
1 pound chicken sausage, casings removed
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
½ cup beer
¼ cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (such as Tabasco®)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
3 cups baked tortilla chips

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

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