You might think that the biggest debates happen regarding politics or religion or even sports. In my experience, though, the biggest debates around sports usually come before the game. It’s not about who has the better team, either. It’s about the food that’s being made in the parking lot.

I grew up rooting for and eventually attended a college that didn’t have a very good football team. The pride and joy of the program was a combination of the marching band and the tailgating that happened leading up to kickoff. Many people who drove their trucks up to the parking lot outside of the stadium had a large pot of chili with burners ready to keep it warm, including my family.

Trying out different types of chili has gotten different responses, but after finding this recipe, I haven’t switched it up for a home game in years. When we started making this recipe, there were only a handful of people that hung around our tailgate, but now it seems that I have to make two or three large pots of chili to keep everyone satisfied.

If you want to make the best chili that you’ve ever had, and perfect for those chilly (no pun intended) autumn mornings and afternoons during football season, try out this recipe. You’ll need to wake up pretty early if you want to make the best chili possible, but it’s certainly worth it when you see all of the people enjoying your creation.

You’ll also have to make a stop at the grocery store, as perfection has a pretty lengthy recipe list! Just follow these easy instructions and your next tailgate will be the talk of the game! It doesn’t matter if the team you’re rooting for is in the middle of the cold midwest or on the sunny shores of Southern California, this recipe transcends regions and brings fans together!

Preparation Time: 2 Hours, 30 Minutes

Serves: 12 People

Nutrition (Per Serving):

Calories: 600
Fat: 30 g
Protein: 31 g
Carbohydrates: 55 g
Sodium: 2,100 mg
Cholesterol: 70 mg

What You’ll Need:

  • 2 Pounds of Ground Beef Chuck
  • 2 Teaspoons of Ground Cumin
  • 1 Bag (10.5 Ounces) of Corn Chips
  • 1 Pound of Italian Sausage
  • 1 Tablespoon of Dried Oregano
  • 1 Teaspoon of Dried Basil
  • 3 Cans (15 Ounces Each) of Drained Chili Beans
  • 1 Can (15 Ounces) of Chili Beans in Spicy Sauce
  • 4 Beef Bouillon Cubes
  • 1 Teaspoon of Ground Black Pepper
  • 2 Teaspoons of Tabasco Sauce
  • 2 Cans (28 Ounces Each) of Diced Tomatoes
  • 1 Tablespoon of Worcestershire Sauce
  • 1 Can (6 Ounces) of Tomato Paste
  • 1 Teaspoon of Cayenne Pepper
  • ¼ Cup of Chili Powder
  • 1 Teaspoon of White Sugar
  • 1 Tablespoon of Bacon Bits
  • 2 Green Chile Peppers, Chopped
  • 1 Package (8 Ounces) of Shredded Cheddar Cheese
  • 1 Large Yellow Onion, Chopped
  • 1 Teaspoon of Paprika
  • 1 Tablespoon of Minced Garlic
  • 1 Teaspoon of Salt
  • 3 Stalks of Celery, Chopped
  • ½ Cup of Beer
  • 1 Red Bell Pepper, Chopped
  • 1 Green Bell Pepper, Chopped

Cooking Directions:

  1. To get started with the recipe, set your stovetop to a medium-high heat. Take both pounds of ground beef chuck and one pound of Italian sausage, crumbling them and putting them into the pot. Keep cooking the meat in the pot until all of it is browned evenly. When finished, drain out the grease from the pot.
  2. Keeping the meat in the pot, add in your three cans of chili beans and one can of spicy chili beans. We’ll also add in a lot of our other ingredients, including the tomato paste, diced tomatoes, celery, chile peppers, red peppers, green peppers, yellow onion, celery, bouillon, bacon bits and beer.
  3. Get a nice mixture in the pot so that it’s even, then we’ll get to seasoning. Place the garlic, oregano, basil, cumin, salt, pepper, sugar, paprika, cayenne pepper, chili powder and Worcestershire sauce into the pot, as well. Stir all of the ingredients together once more, and then cover the pot, setting it to low heat.
  4. While the mixture is cooking, make sure to occasionally stir so that you keep a good blend going. After two hours have passed, taste the chili to see if it’s ready. You might need a little more chili powder, salt or pepper. Once you’ve adjusted, allow the pot to keep simmering.
  5. The longer that you keep the pot on a simmer, the better it’s going to taste, but two hours is usually the sweet spot. You should be ready to go, taking the pot off of the stovetop and now you’re ready to serve about 12 bowls at your next tailgate! Enjoy!