Best The Herds Tailgate Chili Recipes

TAILGATE CHILI

Tailgate Chili image

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

Ingredients

2 lb. lean ground beef
8 slices OSCAR MAYER Bacon, cut into 1-inch-thick slices
3 stalks celery, chopped
1 each green and red bell pepper, chopped
2 fresh jalapeño peppers, chopped
1 large onion, chopped
2 tsp. minced garlic
1 can (6 oz.) tomato paste
1/4 cup chili powder
2 tsp. ground cumin
1 tsp. smoked paprika
1/2 tsp. chipotle chile pepper powder
1/2 cup dark beer
1 Tbsp. LEA & PERRINS Worcestershire Sauce
1 pkg. (13 oz.) OSCAR MAYER Natural Uncured Kielbasa Sausage, chopped
2 cans (14.5 oz. each) diced tomatoes, undrained
1 can (15.5 oz.) black beans, undrained
1 can (15 oz.) dark red kidney beans, undrained
1 can (15 oz.) pinto beans, undrained
4 WYLER'S Instant Bouillon Beef Flavored Cubes
1 pkg. (8 oz.) KRAFT Shredded Mild Cheddar Cheese
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream

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

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

Ingredients

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

THE HERD'S TAILGATE CHILI

The Herd's Tailgate Chili image

This is a no-fail recipe for chili that is made all in the same pot! Great to freeze and have for later on as well! I make this in a large amount and separate it up and freeze it.

Provided by Tara K Farley

Categories Beef Chili

Time 1h5m

Yield 10

Number Of Ingredients 18

Ingredients

2 pounds ground beef
2 onions, diced
2 green bell peppers, diced
3 cloves garlic, minced
2 (1.25 ounce) packages chili seasoning mix
1 ½ tablespoons chili powder
1 ½ tablespoons ground cumin
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
4 (14.5 ounce) cans diced tomatoes
2 (28 ounce) cans crushed tomatoes
3 (14.5 ounce) cans stewed tomatoes
2 (16 ounce) cans navy beans, drained and rinsed
3 (16 ounce) cans seasoned chili beans, undrained
2 (15 ounce) cans pinto beans, drained and rinsed
2 (15 ounce) cans red kidney beans, drained and rinsed
2 (15 ounce) cans black beans, drained and rinsed
2 (15 ounce) cans black-eyed peas, drained and rinsed

Steps:

Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.
Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.

Nutrition Facts : Calories 812.3 calories, Carbohydrate 125.1 g, Cholesterol 57.3 mg, Fat 15.6 g, Fiber 35.6 g, Protein 53.3 g, SaturatedFat 4.9 g, Sodium 3409.3 mg, Sugar 16.9 g