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Ultimate Tailgate Recipe: Chile Con Carne

Okay, so this one may seem like an everything-but-the-kitchen-sink kind of thing, but it’s actually really easy! Whether or not you’re into tailgating, this is a great choice because it’s so filling and flavorful. This recipe will warm you up and get you excited for the chillier weather (pun intended), so get going and don’t forget about your cornbread, chips or rice for serving!

Tailgate Chili


(Serves 8-10)

3 lbs ground beef (or your choice of ground white meat)

1 large white onion, diced

2 bell peppers, seeded and chopped; 1 green, 1 red

3 (15 oz) cans chili beans, drained; can replace 1-2 cans with chili beans in spicy sauce

2 (28 oz) cans diced tomatoes, with juice

1 (10 oz) bag frozen corn kernels

1 (6 oz) tomato paste

1 cup beer

3 tablespoons chili powder

1 tablespoon bacon bits

2 teaspoon garlic salt OR two cloves garlic, minced

1 teaspoon cumin

1 teaspoon sugar

Salt and pepper, to taste

Hot sauce, to taste

1 (8 oz) package cheddar cheese, garnish


1 chili, chopped and seeded


  1. In a large stockpot, evenly brown meat and onions over medium-high heat until meat is cooked through, stirring often. Drain fat.
  2. Add in the (spicy) chili beans, tomatoes and paste, bell peppers, corn, bacon bits and beer. If using chili pepper and/or minced garlic, add in here. Stir well.
  3. Flavor with chili powder, cumin, sugar, and salt and pepper. If using hot sauce or garlic salt, use here. Stir, cover and simmer, on low heat, for 1-2 hours. (Flavor will get better the longer it cooks; after two hours taste and adjust seasoning if needed.)
  4. Remove from heat and serve or chill and serve the next day. Enjoy!

Recipe adapted fromAmerican Heart Association

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