"This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning. " — GStorment
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onion, chopped, divided
green bell pepper, chopped
habanero peppers, seeded and minced
jalapeno pepper, seeded and minced
chopped green onion
3 (15 ounce) cans
1 (14.5 ounce) can
1 (6 ounce) can
1 (8 ounce) can
1 (12 ounce) bottle
1 1/2 teaspoons
ground black pepper
shredded Cheddar cheese
I like medium-hot chili while my family prefers milder. So, I added a red and yellow bell pepper, took out the Habanero and fresh Jalapenos and replace those with 4 oz. of canned jalapenos. Rather than the 3 cans of chili beans, I used 1 chili beans, 1 kidney beans, and 1 black beans. Lastly, I also doubled the tomatoe sauce. This resulted in an medium-hot, hearty, chili that when served over rice was excellent and whole family enjoyed!
This was ok. Hubby & I agreed that the pork just throws the flavor a little off. Pretty spicy the first day(too much so for me) but it did mellow a bit by the 2nd day. Not a thick chili-pretty soupy after it simmers a couple of hours.
Outstanding as is, but silly me, I put 3 habeneros in, because "some like it hot"
This recipe was the best chili I have made in years. I followed it exactly and was very happy with the level of flavor and spice. Surprisingly not too hot!!! Thanks so much.
Great Chili! I used Miller Chill beer (with lime)...'cause gotta have one for the pot and one for me... Of course, the best way to top this off is with shredded Cougar Gold Cheese!
loved this recipe. I made a few changes. I used ground turkey instead and mixed all the spices into the meat before I cooked it. I then added the onions and veggies and liquid and then simmered for two hours. I left out the habanero because my hubby thinks they are too hot but the taste was still incredible. Even my son said this is the best chili. He loves chili. I will make this from now on.
This was an AWESOME chili recipe. I had to make a few adjustment due to lack of ingredients and personal taste. I omitted the green bell pepper (just not in to them). I also omitted the habanero pepper because I couldn't find any at the local grocery store and insteadused 3 jalapeno peppers. For the beans I used one can of chili beans in hot sauce and two cans of chili beans in medium sauce. I topped the chili with cheddar cheese, chopped red onions, and avocado. My boyfriend must have told me he loved this chili more than 20 times this weekend. It was spicy enough to tingle the taste buds and leave a little burn, but not melt your taste buds hot. Perfect. Thank you!
This chili is spectacular! I made it for the 2010 Apple Cup. Even though it is fairly labor intensive, the reward is well worth it. We ate it the day of, and it was still good, but it tastes much better the next day, as it is a lot thicker & heartier. My Dad, who is an excellent cook, even admitted to liking this & saying how good it was! This is definitely a keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Wazzu Tailgate Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 220
This chili satisfies any time of year. Make it the night before. Ready? Go team!
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