Wazzu Tailgate Chili

Wazzu Tailgate Chili

148 Reviews 9 Pics
  • Prep

    30 m
  • Cook

    12 h 30 m
  • Ready In

    23 h
Recipe by  GStorment

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (148)

Rate This Recipe
RR Sands

RR Sands

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!

Chris K.

Chris K.

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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Boilermaker Tailgate Chili


next recipe:

The Herd's Tailgate Chili