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This Boilermaker Chili is the ultimate hearty tailgate chili, loaded with ground beef, Italian sausage, bacon, beans, tomatoes, peppers, and plenty of bold spices. Beer adds even more depth as everything simmers low and slow into a thick, rich chili that’s packed with big, meaty flavor. It makes a generous batch, tastes even better the next day, and is perfect for game day, parties, or feeding a hungry crowd.
If chili night is a regular thing at your house, be sure to try my Classic Chili, Texas Chil Steak Chili, and White Chicken Chili next. You can also browse all of my Best Chili Recipes for everything from hearty beef chili to lighter chicken versions and regional favorites. 🩷
It’s chili cooking time!
What Is Boilermaker Chili?
Boilermaker Chili, also known as Boilermaker Tailgate Chili, is a hearty, meat-packed chili associated with Purdue Boilermakers football and game-day tailgating. It’s made with ground beef, Italian sausage, bacon, beans, tomatoes, peppers, beer, and a generous blend of spices, then simmered low and slow until thick and richly flavored.
It’s the kind of chili made for feeding a crowd, which is one reason it’s become such a popular tailgating recipe. And like most long-simmered chilis, it tastes even better after the flavors have had time to mingle.
✨ Before You Begin
✨ Don’t let the ingredient list intimidate you. Boilermaker Chili has a lot going on, but the cooking itself is easy. Once the meat is browned and the vegetables are chopped, everything comes together in one big pot.
✨ Use your largest pot. This recipe makes a generous batch with three pounds of meat, plenty of beans, tomatoes, and vegetables. A large Dutch oven or heavy-bottomed stockpot gives everything plenty of room to simmer.
✨ Give it the full simmer. Let the chili simmer for at least 2 hours. That time allows the flavors to meld and the chili to cook down into the thick, rich consistency that makes Boilermaker Chili so good.
✨ Adjust the heat to your taste. Between the jalapeño, chili beans, hot sauce, and cayenne, there are several sources of heat. Start conservatively with the cayenne—you can always add more.
✨ Make it ahead when you can. This chili is even better the next day, making it perfect for parties and tailgating. Refrigerate it overnight, then gently reheat it before serving.
Boilermaker Chili Ingredients + Key Notes
Ground beef + Italian sausage. Using both gives this chili its signature hearty, meaty flavor. I use 80/20 ground beef along with Italian sausage for plenty of richness.
Bacon. Real bacon adds smoky flavor throughout the chili. Cook and crumble it before adding it to the pot.
Chili beans. Use the beans undrained—the seasoned liquid adds both flavor and body to the chili.
Onion, celery, bell peppers + jalapeño. This generous combination of vegetables is classic to Boilermaker Chili. The jalapeño adds a little heat, while the bell peppers and celery add flavor and texture.
Tomatoes + tomato paste. Diced tomatoes provide the hearty tomato base, while tomato paste adds concentrated flavor and helps thicken the chili as it simmers.
Beer. Beer adds another layer of savory depth without making the finished chili taste strongly of beer. A stout or other full-flavored beer works especially well.
Better Than Bouillon. Beef base intensifies the rich, beefy flavor and adds another layer of savory depth.
Chili powder + seasonings. Chili powder, garlic, oregano, cumin, basil, hot sauce, Worcestershire, and cayenne create the bold, complex flavor this chili is known for. Adjust the cayenne to suit your preferred level of heat.
Brown sugar. Just a small amount balances the acidity of the tomatoes and rounds out all those savory, spicy flavors.
🥣 How to Make Boilermaker Chili
Brown the meat. In a large Dutch oven or heavy-bottomed stockpot, cook the ground beef and Italian sausage over medium-high heat, breaking the meat into crumbles as it cooks. Drain off any excess fat.
Add the vegetables. Stir in the onion, celery, green and red bell peppers, jalapeño, and garlic.
Build the chili. Add the chili beans with their liquid, diced tomatoes, tomato paste, cooked bacon, Better Than Bouillon, Worcestershire sauce, and beer. Stir everything together well.
Season the chili. Stir in the chili powder, oregano, cumin, basil, brown sugar, hot sauce, cayenne, salt, and black pepper.
Simmer low and slow. Bring the chili to a simmer, then reduce the heat to low. Simmer uncovered for at least 2 hours, stirring occasionally, until thick and richly flavored.
Taste and serve. Taste and adjust the seasonings and heat as needed. Ladle into bowls and serve hot with your favorite chili toppings.
⭐ Pro Tips
⭐ Use a big pot. This recipe makes a generous batch, so use a large Dutch oven or heavy-bottomed stockpot with plenty of room for the chili to simmer without overflowing.
⭐ Don’t rush the simmer. Give the chili at least 2 hours over low heat. The long simmer allows the flavors to meld and the chili to become thick and rich.
⭐ Keep it at a gentle simmer. Avoid boiling the chili aggressively. Low, slow cooking develops better flavor and helps prevent the bottom from scorching. Stir occasionally, especially as the chili thickens.
⭐ Control the heat. There are several spicy ingredients in this chili, so start with the smaller amount of cayenne and adjust at the end. It’s easy to add more heat, but you can’t take it out.
⭐ Make it a day ahead. Boilermaker Chili is even better after a night in the refrigerator. The flavors deepen as it rests, making it an ideal make-ahead recipe for game day or a party.
⭐ Keep it warm for tailgating. After reheating, transfer the chili to a slow cooker and use the Warm setting for serving. Set out bowls of toppings so everyone can build their own.
Storing + Freezing + Make-Ahead + Reheating
Refrigerator: Store cooled Boilermaker Chili in an airtight container in the refrigerator for up to 4 days. The flavors get even better as they have time to meld.
Freezer: Let the chili cool completely, then freeze it in airtight, freezer-safe containers for up to 3 months. Leave a little room at the top for expansion.
Make-Ahead: This is an excellent make-ahead chili and is especially convenient for parties and tailgating. Make it a day ahead, refrigerate overnight, then reheat gently before serving.
Reheating: Reheat the chili on the stovetop over medium-low heat, stirring occasionally, until hot throughout. For a crowd, transfer the reheated chili to a slow cooker and keep it on Warm for serving.
Serving Suggestions
Boilermaker Chili was made for game day and feeding a hungry crowd, so lean into it! Serve big bowls with plenty of toppings and a few easy sides.
- Authentic Southern Cornbread – A warm slice is perfect for soaking up the thick, flavorful chili.
- Jalapeño Cornbread – Adds a little extra kick and is especially good with all that beef, sausage, and bacon.
- Cracker Barrel Cornbread – Easy to grab and serve, making them a great choice for tailgating or parties.
- Fritos or tortilla chips – Add plenty of salty crunch and are perfect for scooping.
- House salad – Fresh, crisp, and light, it’s the perfect counterpoint to a hearty bowl of Boilermaker Chili.
Frequently Asked Questions
◆ Why is it called Boilermaker Chili?
Boilermaker Chili, also known as Boilermaker Tailgate Chili, is associated with Purdue Boilermakers football and game-day tailgating. It became especially well known as a hearty, crowd-feeding chili loaded with meat, beans, vegetables, beer, and bold seasonings.
◆ What makes Boilermaker Chili different from regular chili?
This is a seriously loaded chili! It combines ground beef, Italian sausage, bacon, several kinds of beans, peppers, tomatoes, beer, and a big blend of seasonings. The long, slow simmer brings everything together into an especially thick, rich, meaty chili.
◆ What kind of beer is best for Boilermaker Chili?
A full-flavored beer works beautifully. I like a stout for its rich, malty flavor, but a lager, amber ale, or another beer you enjoy will work too. Avoid anything extremely bitter since that bitterness can become more noticeable as the chili cooks down.
◆ Can I make Boilermaker Chili in a Crockpot?
Yes. Brown the ground beef and Italian sausage first, then transfer them to your slow cooker with the remaining ingredients. Cover and cook on Low for 6–8 hours.
◆ Can I make Boilermaker Chili ahead of time?
Absolutely—and it’s actually one of the best ways to serve it. Make the chili a day ahead, refrigerate it overnight, and gently reheat it before serving. The extra resting time gives all those bold flavors a chance to meld.
◆ Is Boilermaker Chili spicy?
It has a nice kick from the jalapeño, chili beans, hot sauce, chili powder, and cayenne, but you can easily adjust the heat. Start conservatively with the cayenne and hot sauce, then add more to taste.
Still have questions? Leave me a comment below—I’m happy to help!
More Hearty Chili Recipes
Cincinnati Chili: A uniquely spiced, saucy beef chili served Cincinnati-style over spaghetti and piled high with cheese.
Pioneer Woman Chili: A hearty, homestyle chili loaded with ground beef, beans, tomatoes, and bold spices—classic comfort food that’s perfect for feeding a hungry crowd.
Chicken Chili: A hearty chicken chili packed with cozy flavor for an easy change from traditional beef versions.
Instant Pot Chili: A thick, beefy chili with beans, tomatoes, and deep, slow-simmered flavor made faster in the pressure cooker.
Turkey Chili: Hearty, cozy, and packed with flavor, this ground turkey chili is a delicious lighter alternative to traditional beef chili.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Boilermaker Chili
Ingredients
- 2 pounds ground beef
- 1 pound bulk Italian sausage
- 3 (15-ounce) cans chili beans, undrained
- 1 (15-ounce) can chili beans, in spicy sauce
- 2 (28-ounce) cans diced tomatoes, with juice
- 1 (6-ounce) can tomato paste
- 1 large onion, diced
- 3 stalks celery, diced
- 2 green bell peppers, ribs and seeds removed, diced
- 1 red bell pepper, ribs and seeds removed, diced
- 1 jalapeno pepper, ribs and seeds removed, minced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons Better than Bouillon~Beef Flavor
- 1 cup beer
- 1/4 cup chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic, minced
- 1 tablespoon dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons hot sauce
- 1 teaspoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 1 teaspoon sugar
Toppings
- 2 cups cheddar cheese, shredded
- 2 cups Fritos, crushed
- 1 cup red onions, minced
Instructions
- For Stovetop:
- In a large stockpot, over medium-high heat, crumble while browning the beef (2 pounds) and sausage (1 pound) until evenly browned. Drain off excess grease.
- Add chili beans (4 cans), canned tomatoes (2 cans), and tomato paste (1 can) and stir. Then add onion (1), celery (3 stalks), green (1) and red bell peppers (2), jalapeno pepper (1), crumbled bacon (4), bouillon (2 tablespoons), and beer (1 cup). Stir in the season with chili powder (1/4 cup), Worcestershire sauce (1 tablespoon), garlic (1 tablespoon), oregano (1 tablespoon), cumin (2 teaspoons), hot sauce (2 teaspoons), basil (1 teaspoon), salt (1 1/2 teaspoons), pepper (1/2 teaspoon), cayenne (1/4 teaspoon), and sugar (1 teaspoon). Stir to combine, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
- After 2 hours, taste and adjust salt, black pepper, and chili powder, if necessary. The longer the chili simmers, the more the flavors will develop. NOTE: The chili will also thicken as it sits overnight.
- Remove from heat and serve or cool, then refrigerate and serve the next day. To serve, ladle into bowls and top with shredded cheddar cheese, Fritos, and red onions
For Crockpot:
- In a large stockpot, over medium-high heat, crumble while browning the beef and sausage until evenly browned. Drain off excess grease.
- Add the rest of the chili ingredients, as in step 2 above, simmered in a crockpot on Low for 6-8 hours.
Nutrition
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An Ohio State grad gave me this recipe! I am a Purdue grad. This chili is the best I have ever had. You can add more or less heat to it. It freezes well. Everyone loves it!
Hey Joni, I;m so glad you enjoyed this chili! Thanks for leaving a comment and the 5-star rating!!
Awesome! My son is a Buckeye as well. We would rename this Big 10 Chili, but our appreciation is to the Boilermaker Nation for creating this fabulous chili recipe!
Boilermaker Chili recipe is my Go To recipe when I want to make Good chili for a party or to just make ahead and freeze. It’s delicious and different every time depending on what I have on hand, I like to make it in my cast iron Dutch Oven and reheat in the oven
Hi, Cheryl! That’s awesome! I’m glad you liked it. Nothing beats a yummy chili, right? 🙂
Thank you for the positive feedback.
I have made this chili for years. Here is my hack to the receipe. do only 1 lbs of ground beef and 1 lbs of italian sausage and add 2-3 boneless pork chops, I cook this all day on high and the pork chops will just fall apart and are really tender and add a lot of different texture to the chili.
That sounds so perfect, Thomas! Thank you for sharing.
DELICIOUS!! I added two cans of Hatch’s green chilis (mild) and an additional can of spicy chili beans. I upped the bacon quantity to maybe a cup and a half. I added a couple of dashes of Liquid Smoke, a little smoked paprika, and a bit more Frank’s Hot Sauce than the recipe called for. I’m definitely going to make this again!
Woot! Loving your tweaks, Jessica! ?
LOVE Chili!
Thank you, Traci! Enjoy! 😀