Guest Chef Wednesday! Jerry’s First & Goal Tailgate Chili!


Score!! Check out the ingredients in Jerry’s award winning chili!! Ground beef, sausage, beans, secret spices, tomatoes and other veggies magically come together with tons of tantalizing flavor in his incredible mouth-watering chili. It’s perfect for tailgating before football games or anywhere any time of year.

Jerry adds. “It’s great right out of the pot, but I let it sit overnight in the refrigerator and take it along prepared to tailgating events and it’s even better!”

Don’t want to wash bowls? Scoop and fill small crusty loaves of bread and tear and dunk as you go!


2 pounds course ground beef

1 pound bulk sausage…use your favorite…Jerry mostly uses sweet Italian, but it’s your call

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced or crushed tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits…or 2 strips of bacon fried & crumbled

4 teaspoons or cubes of beef bouillon

1 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 tablespoon paprika

1 tablespoon white sugar

Serve in pumpkins or gourds for fall-time fun! photo source: monibar


Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it tastes.

Serve in regular bowls or bread bowls topped with your favorite toppings such as; shredded cheese, sour cream, green or red onions, corn chips, sliced olives—your choice!

Topping Suggestions photo source: foodlet

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