Wazzu Tailgate Chili

Wazzu Tailgate Chili

Made  times
GStorment 4

"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. "
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23 h servings 529 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 529 kcal
  • 26%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 35.5 g
  • 71%
  • Cholesterol:
  • 94 mg
  • 31%
  • Sodium:
  • 2182 mg
  • 87%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 240 Ratings

Most helpful positive review

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. Ra...

Most helpful critical review

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 s...

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Least positive

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. Ra...

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 simmer...

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 habane...

Even though I am a Huskie fan...this chili is great! I made it for a Superbowl Party we had and everyone raved about it, coming back for seconds and thirds. It was time consuming to chop the f...

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 ...

You know, I don’t really like chili. I’ve always had to make it, however, because Hubs and my kids liked it. In fact my grown son, a fine cook in his own right, still says I make the best chili...

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