Some things get better with age, and this chili is one of them. Made with three types of dried peppers— roasted diced red bell, diced green bell and smoky diced brown chipotle — its flavor develops even further in the refrigerator. So, feel free to make it ahead and reheat it the next day.

Prep time: 10 min

Cook time: 140 min

Total time: 150 min

Three-Pepper Tailgate Chili
Copyright Recipe © 2015 Woodland Foods



  1. Heat oil in large Dutch oven over medium-high heat. When oil shimmers, add ground meat and brown, breaking into small bits with spoon. When cooked through, push meat to side, reduce heat to medium and add onions, celery and garlic to center of pan. Continue cooking, stirring often, until vegetables are soft, about 7 minutes.

  2. Drain excess grease and return to stove-top. Add chili beans, tomatoes, tomato paste, Worcestershire sauce, beer, peppers, chipotles, oregano, ancho powder, cumin, hot sauce and 1-1/4 teaspoons salt. Stir to combine, cover and simmer over low heat for 2 to 2/12 hours, stirring occasionally.

  3. Taste and adjust seasonings, if needed. Remove from heat, ladle into bowls and serve, topped with cheese, corn chips, dollop of sour cream and squeeze of lime.