No tailgate is complete without this hearty Game Day Chili. When you’re gearing up for the big game this tangy beef chili with a hint of bourbon will keep you satisfied well through half-time.
Game Day Chili
As someone who graduated from a major football university and grew up in a state where the game was practically religion, I know tailgating is taken seriously. Meals and spreads are planned seasons before the snap of the ball.
As the temperatures begin to shift and kick-off is just around the corner this game day chili is will keep you warm well through half-time.
With a slightly sweet taste from the brown sugar and a kick from the bourbon, this hearty beef and two bean chili is a strong component for any tailgate gathering. Don’t be conservative when it comes to sides, this meal is best served with cornbread on top.
The Secret Ingredient in Game Day Chili
Bourbon. A barrel-aged spirit made primarily from corn, and strongly associated with the American south gives this recipe its game face. Though I prefer the whiskey liqueur this can easily be swapped out for an ale or strong craft beer. To remove the alcohol completely add an additional 1/4 cup of the beef broth instead.
How to Freeze Chili
If you plan on preparing this before the festivities begin, or desire a simple dinner in the future this recipe is easily made ahead. Simply prepare the chili and place it in a freezer-friendly bag to store in the freezer.
When ready remove from the freezer and let thaw slightly. Place in a large pot and set heat to low, stirring frequently, until the chili is heated throughout.
How to Make Chili
Using a large heavy-bottom pot or dutch oven will allow you to fit all your ingredients for a one-pot-meal. Start with browning the meat and sauteing the onions and garlic. Add the rest of the ingredients, with the exception of the bourbon (or other alcohol), and let simmer until the chili thickens to the consistency you desire. Remove from heat and stir in the alcohol.
Other Awesome Tailgate Recipe Ideas
Game Day Chili
- 1 tablespoon Oil
- 2 lbs Ground Beef
- 1 medium Yellow Onion diced
- 4 Garlic Cloves minced
- 2 cans Tomato Sauce
- 6 ounces Tomato Paste I used the canned version
- 1½ cups Beef Broth
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin
- 2 teaspoons Paprika
- 2 cans Pinto Beans drained and rinsed
- 1 can Red Kidney Beans
- 2 tablespoons Brown Sugar
- 3 tablespoons Worcestershire Sauce
- 1/4 cup Bourbon or Whiskey or Beer
- In a large heavy-bottomed pot or dutch oven heat the oil over medium heat and add the ground beef, onion, and minced garlic. Cook the mixture until the meat has browned, about 8 to 10 minutes. Drain and return to stove.
- Stir in the tomato sauce, tomato paste, broth, spices, and beans. Let simmer for 15 minutes, until the sauce begins to thicken. Add the brown sugar and Worcestershire sauce and cook for 5 more minutes.
- Remove from heat and stir in bourbon (whiskey or beer will also work too). Top with sour cream or shredded cheese.