Boilermaker Tailgate Chili Recipe

My husband absolutely adored this chili! I will definitely be making it again. I used a mix of 1 lb of hot Italian turkey sausage, 1 lb of hot Italian pork sausage, and 1 lb of ground round, which created a fantastic flavor combination. It's also a healthier alternative to using 3 lbs of beef. Since the sausages already had plenty of spices, I omitted the extra peppers and tabasco, and the chili still turned out quite spicy. I reduced the chili powder to 3 tablespoons from the suggested 4, as I didn't want it to overpower the other flavors. Instead of tomato paste, I used 2 small cans of tomato sauce. I opted for a mix of diced tomatoes, using 4 cans - 1 petite diced and 3 regular diced with chili spices, along with a fifth can of petite diced that had lime juice and cilantro. I didn't drain any of them, and the result was fantastic. The different tomato sizes added a nice texture to the chili. Feel free to adjust the spiciness of this recipe to suit your own tastes. While we enjoy spicy food, I made it milder for my 5-year-old. This recipe is definitely worth the effort and time. I will be making it again and again. Thank you for sharing!

This recipe was a fantastic starting point, but I decided to customize it to my liking. I was a bit worried about the spiciness level, so I toned it down a bit while still keeping a nice kick. I prepared this dish for a Chili Cookoff and surprisingly, it managed to secure 2nd place, not bad for arriving late. Here are the adjustments I made: 1) Instead of draining, I used 3 (15-ounce) cans of chili beans in a mild sauce. 2) Added 1 (15-ounce) can of chili beans in medium sauce. 3) I skipped the celery and Tabasco sauce. 4) Substituted chili peppers with 1 jalapeno. 5) Incorporated 3 tablespoons of bacon bits. 6) Added 1 cup of beer. 7) Used 3 (14 1/2-ounce) cans of diced tomatoes and 1 (14 1/2-ounce) can of diced tomatoes with basil, oregano, and garlic, instead of the larger cans with juice. 8) Slow cooked the chili for 8 hours the day before the event, allowed it to sit overnight, reheated it the next day, and served it with cheese on top. The leftovers were even more flavorsome after being frozen.

**UPDATED REVIEW:** This chili recipe has now earned us two blue ribbons at chili cookoff competitions! It remains our go-to chili recipe. We made two minor adjustments: 1) We added a whole bottle of Guinness beer and 2) only used 2 cans of spicy chili beans, as we're not big fans of beans in chili. We cooked it on low all day in our large slow cooker after browning and draining all the meats, and the result was fantastic! The flavors were amazing - it has become our new favorite chili recipe for all our football Sunday gatherings! There was a lot of chopping involved, but the end result was definitely worth it.

Fantastic recipe! To simplify the process, the night before preparing this dish, I organized all my spices by measuring them out in advance. I placed them in a bowl and returned them to the spice cabinet. This saved me time and prevented the chaos of multiple spice bottles cluttering my counter while cooking. I made two adjustments by including 2 teaspoons of cocoa for added depth of flavor and using two cans each of pinto and black beans (draining the latter and not the former) instead of chili beans. The chili turned out sufficiently spicy even without the additional seasoning in the beans. For a milder version suitable for kids, I recommend reducing the cayenne pepper to half a teaspoon. I also enhanced the dish with a full cup of beer and appreciated the presence of celery, noting that I plan to increase the amount in my next batch.

My family and I judge all other chili recipes against this one - hands down the best recipe EVER. Swap out the sausage for a maple-flavored one and you'll be drooling like Homer.

I come from Texas and have been successful in numerous competitions thanks to this spice mix. The individual who gave it 1 star clearly doesn't know how to cook chili. In Texas, we don't use beans or veggies in our chili, so I blend them all down and add the meat at the end to ensure it's cooked perfectly. I combine smoked pulled pork, brisket, and ground venison for a winning meat blend. I cook large batches in my crawfish pot to freeze for later, adding extra chilis for heat. The original spice mix was so unique that I had to try it and experiment, and it completely elevated my chili game.

This Chili recipe is my absolute favorite. I decided to make a couple of tweaks to it. I started by sautéing the celery, red and green peppers, and onions in olive oil for about 5-7 minutes. Then, I added all the spices and allowed them to bloom with the veggies for a few more minutes before incorporating the ground beef. This method really enhances the overall depth of flavor, as opposed to simply adding raw vegetables into the mix. Additionally, I opted for brown sugar over white sugar for a richer taste. On occasions, I like to include a teaspoon of instant coffee, as it imparts a lovely smoky undertone to the dish.

I absolutely adore this recipe! I follow the instructions almost to the letter, with the exception of using 2 cans of chili beans and 2 cans of spicy chili beans, along with 4 tablespoons of liquid smoke. I prefer to prepare it in a slow cooker: I brown the meat and dice all the vegetables the night before, then transfer everything to the slow cooker the following morning and let it cook on low all day. It's a tight squeeze to fit everything in the slow cooker, but it's worth it!

I have won two awards with this recipe! We don't consume alcohol, so I replace beer with Dr Pepper. I also add chipotle pepper powder and use 3 cans of chili beans along with one can of ranch-style beans. It turns out so delicious! I prefer cooking it slowly in a crock pot.

Delicious! I sautéed all the vegetables and even added celery. Instead of using individual seasonings, I opted for a pack of Williams Tex Mex Chili mix. I also sautéed a link of jalapeño sausage. After that, I simply dumped everything into a crockpot. The result was truly amazing!

Absolutely delicious chili!

This guide was really helpful. My family isn't big on beans or spicy food, so I made some adjustments. I used only half the beans (mild sauce chili beans only) and skipped the tabasco. I also adjusted the seasonings to taste by just eyeballing the amounts.

I have been preparing this recipe for 10 years and it is always a hit with everyone. When football season rolls around, it's chili time!

I have been using this chili recipe for years and it is always a crowd pleaser!

Fantastic chili!! I just wish it had a few extra ingredients.

This chili recipe is my favorite choice.

Winner!!! After seeing the 4.8 rating with 5k reviews, I knew I had to try this recipe. I browned the meat on the stove, then transferred everything into the crockpot to cook on low for 6 hours. I decided to make a half portion, and it filled the crockpot perfectly. The chili was excellent - it may look like a lot of work, but it's actually quite simple. Just mostly opening cans and adding some dry seasonings. Highly recommended!

I stumbled upon this recipe eight years ago, and it has become a staple ever since. It never fails to impress both my family and friends, so I usually make a double batch - ideal for freezing and enjoying on hectic weeknights when we crave something comforting and convenient.

I have been perfecting this chili recipe for nearly a decade now. After some experimentation and adjustments, I have honed in on the precise cooking times for "Low" and "Warm" settings in my Crock-Pot. Last year, I had the honor of winning a chili cookoff at my workplace, and just recently, I served it at my Fantasy Football draft party, a beloved tradition of mine. A fellow participant who came in second place at the cookoff last year tried my chili and acknowledged that he would be switching up his recipe this year because he couldn't compete with mine! Here's a little tip: I always prepare my chili 24 hours in advance. I let it cook for 6-7 hours on low, followed by a longer period on the "Keep Warm" setting, with the lid slightly ajar for the last 4 hours to allow for evaporation. This method results in an incredibly rich and flavorful chili with a luxuriously thick consistency.