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Spicy, a tad sweet, & full of flavor, my Tailgate Chili will be the star of the half-time show! This recipe is budget friendly and simple to make. Most chilis only include ground beef, but the pork in this Tailgate Chili really adds so much flavor.
A meaty meat-forward chili is a dish that’s perfect for game day! You can serve this with Fritos, tortilla chips (the scoopable ones), some sour cream, and avocado slices! Throw some cheese on top while you’re at it. Why not both if you can’t decide between beef chili or pork chili? This can be made on the stovetop if you want something quicker! I personally prefer slow cookers for chilis because low and slow cooking works wonders when you’re at work all day.
How to make Slow Cooker Tailgate Chili
Meaty and meat-forward chili that’s both simple and flavorful! You can serve this right out of the slow cooker, or have your guests eat it as a dip with cheese on top, served with scoopable tortilla chips (Tostitos are my favorite!). I will include instructions for stovetop cooking in the recipe card. (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Ground Beef and Ground Pork: This is browned and added to the slow cooker. I used 80-20 lean ground beef. You can go leaner or fattier. You can also swap the ground pork for ground sausage. If you choose to swap for sausage and end up using hot ground sausage, lower the amount of chipotle powder you use, otherwise it’ll be too spicy (unless you like that, then by all means!).
- Light Red Kidney Beans & Red Chili Beans: I didn’t realize how many types of chili beans there are! I went with red chili beans (usually pinto beans) in a medium chili sauce. I would drain the canned kidney beans, but not the chili beans. You’ll lose on the sauce flavoring that boosts the chili itself.
- Beer: Any regular beer works! It can be light or dark. There are substitutions for beer if you don’t want to use it/don’t keep it in the house. My hubby drinks Stella Artois, so that’s what I used. I wouldn’t recommend using a flavored beer. A normal beer like Budlight or Heineken will be fine.
- Fire-Roasted Crushed Tomatoes: I personally love using this can for chilis. They taste sweet and have a subtle smoky flavor right out of the can. You can use regular crushed tomatoes if you can’t find fire-roasted ones.
- Tomato Paste: For an umami note, and to thicken the chili as it cooks.
- Brown Sugar & Cocoa Powder: Brown sugar gives a subtle sweetness that most chilis often miss. Cocoa powder gives it a nice robust note. In fact, these two ingredients are my secrets to a great chili! Don’t use too much, or it’ll overpower the chili.
- Cumin, Chili Powder, Oregano, Salt, Pepper, Garlic Powder, Onion Powder, Chipotle Chili Powder: Essential for any chili. I added chipotle chili powder because I wanted to add some heat. Feel free to adjust the amount depending on how spicy you want it! I felt 1 1/2 tsp was enough for me.
- Onion & Garlic: Flavor boosters! You can add in some chopped jalapenos if you want another veggie in there.
Brown the ground beef and ground pork in a skillet over medium-high heat. Transfer to the slow cooker. Add the remaining ingredients and stir to combine. Cook on low for 4-6 hours, or on high for 2-3 hours. Serve with Fritos, avocado slices, tortilla chips, sour cream, pickled or fresh sliced jalapenos, and shredded cheese.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 4 days.
- Freeze: Allow the chili to cool completely. Pour into a freezer-safe Ziploc bag or container and freeze for up to 6 months.
- Make Ahead: You can brown the meat a day in advance, but do not drain it. Keep in the fridge until you are ready to use. Prep the beans and other ingredients a day in advance.
- Variations:
- Use ground turkey instead of ground beef.
- Use ground sausage instead of ground pork.
- Add some veggies in there like chopped jalapenos, frozen corn, or bell peppers.
- What if I don’t want to use beer? Use chicken broth, ginger ale, white grape juice, mushroom stock, apple juice, apple cider, root beer, coca-cola, or white wine in its place.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Slow Cooker Tailgate Chili
Ingredients
- 1 lb ground beef, 80-20 lean
- 1 lb ground pork
- 28 oz can fire-roasted crushed tomatoes
- 3 tbsp tomato paste
- 16 oz can chili beans
- 16 oz can light red kidney beans, rinsed and drained
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 tbsp brown sugar
- 1 1/2 tsp unsweetened cocoa powder
- 12 oz beer
- 2 tbsp ground cumin
- 1 1/2 tbsp chili powder
- 1 tbsp oregano
- 1 1/2 tsp chipotle chili powder, more or less for preference
- 1 tsp garlic powder
- 1 1/2 tsp salt, separated
- 1 tsp onion powder
- 1 tsp ground black pepper, separated
Instructions
- Brown the ground beef and ground pork together in a skillet with 1 tbsp of olive oil over medium-high heat. Break it up as it cooks, about 10 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper, to taste. Transfer to the slow cooker with the grease.
- Add the remaining ingredients and stir to combine.
- Cook on low for 4-6 hours, or on high for 2-3 hours. Serve immediately.
- If it thickened more than what you prefer, add some water to loosen it up.
- In a heavy-bottom stockpot or dutch oven, heat 1 tbsp olive oil over medium-high heat. Cook the ground beef and ground pork together, breaking it up as it cooks, about 7 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper, to taste. Add the onions and garlic and cook for 3 minutes or until the onions are softened and the meat is no longer pink.
- Add in the remaining ingredients and stir to combine. Bring to a boil then reduce to a simmer over low heat.
- Cover and simmer for 2 hours, stirring occasionally to prevent the bottom from burning, or until the chili has thickened. If it thickened more than what you prefer, add some water to loosen it up.
- Serve immediately.
Notes
*Cook and Prep Time is based on the Low Heat Slow Cooker method. Time will vary if you choose the Stovetop method.
Storage: Keep in an airtight container in the fridge for up to 4 days. Freeze: Allow the chili to cool completely. Pour into a freezer-safe Ziploc bag or container and freeze for up to 6 months.
Make Ahead: You can brown the meat a day in advance, but do not drain it. Keep in the fridge until you are ready to use. Prep the beans and other ingredients a day in advance.
Variations:
- Use ground turkey instead of ground beef.
- Use ground sausage instead of ground pork.
- Add some veggies in there like chopped jalapenos, frozen corn, or bell peppers.
Ground Beef and Ground Pork: This is browned and added to the slow cooker. I used 80-20 lean ground beef. You can go leaner or fattier. You can also swap the ground pork for ground sausage. If you choose to swap for sausage and end up using hot ground sausage, lower the amount of chipotle powder you use, otherwise it’ll be too spicy (unless you like that, then by all means!).
Fire-Roasted Crushed Tomatoes: I personally love using this can for chilis. They taste sweet and have a subtle smoky flavor right out of the can. You can use regular crushed tomatoes if you can’t find fire-roasted ones.
Brown Sugar & Cocoa Powder: Brown sugar gives a subtle sweetness that most chilis often miss. Cocoa powder gives it a nice robust note. In fact, these two ingredients are my secrets to a great chili! Don’t use too much, or it’ll overpower the chili.
Beer: Any regular beer works! It can be light or dark. There are substitutions for beer if you don’t want to use it/don’t keep it in the house. My hubby drinks Stella Artois, so that’s what I used. I don’t recommend using a flavored beer. A normal beer like Budlight or Heineken will be fine.
- What if I don’t want to use beer? Use chicken broth, ginger ale, white grape juice, mushroom stock, apple juice, apple cider, root beer, coca-cola, or white wine in its place.
Nutrition Facts
Calories
346.42Fat (grams)
13.34 gSat. Fat (grams)
4.8 gCarbs (grams)
29.83 gFiber (grams)
8.07 gSugar (grams)
7.85 gProtein (grams)
25.81 gSodium (milligrams)
869.88 mgCholesterol (grams)
60.78 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Nutrition is based on 10 servings.
Miss Raven's Kitchen 
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