Ready to wow your guests with a bowl of bold, hearty goodness? This Boilermaker Tailgate Chili is everything you want in a comfort food classic—flavorful, filling, and just the right amount of spicy. Perfect for game days, cozy nights in, or when you need a simple dish to feed a hungry crowd. Loaded with savory ground beef, tender beans, sweet corn, and a tomato-rich base, this chili is a one-pot wonder that’s easy to make and impossible to resist. Top it your way and serve it with cornbread, tortilla chips, or straight from the pot—this one’s a winner.
Ingredients
2 lbs ground beef (80/20 recommended for flavor)
1 large onion, chopped
1 green bell pepper, diced
3 cloves garlic, minced
1 (28 oz) can diced tomatoes (with juice)
1 (15 oz) can tomato sauce
2 (15 oz) cans kidney beans, drained and rinsed
1 cup sweet corn (fresh, canned, or frozen)
3 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
Salt and black pepper to taste
Optional toppings: sour cream, shredded cheddar cheese, chopped jalapeños, green onions, tortilla chips
Instructions
In a large pot or Dutch oven, cook the ground beef over medium-high heat until fully browned. Drain off any excess fat.
Add the chopped onion and diced bell pepper to the pot. Sauté for about 5–7 minutes, or until softened.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Pour in the diced tomatoes (with juice), tomato sauce, and kidney beans. Mix everything together.
Add chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine.
Lower the heat and let the chili simmer uncovered for 45 minutes to 1 hour, stirring occasionally so nothing sticks.
Add the corn during the last 10 minutes of cooking.
Serve hot, garnished with your favorite toppings and a side of cornbread or tortilla chips.
Notes
Feel free to swap ground beef for ground turkey or plant-based crumbles for a lighter or vegetarian version
You can make this chili a day in advance—it gets even better as it sits and the flavors meld
Like it spicy? Add a chopped jalapeño or a pinch of cayenne pepper during cooking
This recipe freezes beautifully—just let it cool completely and store in airtight containers
FAQs
Can I use other beans?
Absolutely! Black beans, pinto beans, or a mix of your favorites will all work great
How long does it last in the fridge?
Stored in an airtight container, this chili will keep for up to 4 days in the refrigerator
Can I make it in a slow cooker?
Yes! Brown the beef, onions, and garlic first, then transfer everything to a slow cooker and cook on low for 6–8 hours or on high for 3–4
Is it gluten-free?
Yes, as long as all canned goods and seasonings are certified gluten-free, this recipe is naturally gluten-free
Can I double the recipe for a big group?
Totally! Just use a large enough pot, and you may want to extend the simmer time slightly to let everything heat through evenly