Wazzu Tailgate Chili Recipe - Allrecipes.com
Wazzu Tailgate Chili Recipe
  • READY IN 23 hr

Wazzu Tailgate Chili

Recipe by  

"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. "

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
ADVERTISEMENT
  • PREP

    30 mins
  • COOK

    12 hrs 30 mins
  • READY IN

    23 hrs

Directions

  1. Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
  3. Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
  4. Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2009

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!

 
Most Helpful Critical Review
Feb 23, 2011

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.

 
Jan 29, 2009

Outstanding as is, but silly me, I put 3 habeneros in, because "some like it hot"

 
Feb 03, 2009

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.

 
Jan 30, 2009

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!

 
Oct 13, 2009

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.

 
May 10, 2010

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!

 
Dec 23, 2010

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.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 11.6 g
  • 46%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 2182 mg
  • 87%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

Boilermaker Tailgate Chili

This chili satisfies any time of year. Make it the night before. Ready? Go team!

Easy Turkey Chili

Watch how to make a simple recipe for delicious turkey chili.

Spicy Pumpkin Chili

Pumpkin puree and pumpkin pie spice do wonders for this beef and bean chili.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States