Redskins Tailgate Chili

Recipe by DancingPanda
READY IN: 2hrs 40mins




  • The Night Before:
  • Start out by removing the skin from the Italian sausage.
  • In a large skillet, begin to brown the sausage and ground beef.
  • Drain the meats once browned. Remove from skillet and place in a large pot.
  • In the skillet, brown the onion, pepper and mushrooms. Add garlic for the last two minutes.
  • Transfer the mixture to the large pot.
  • Add whole tomatoes and bring to a simmer over medium heat. Be sure to break the tomatoes up well.
  • Stir in chili powder, oregano, parsley, and the hot sauce. Remove from the heat and refrigerate overnight after cooling.
  • Gameday:
  • Light the burner and sit the pot of goodness over the heat.
  • Add the kidney beans in and bring to a boil. Reduce heat to medium and begin to simmer the chili.
  • Now add the tomato paste and the dark beer. I use Newcastle, but Guinness, and Becks dark are both great in this recipe as well.
  • Simmer uncovered until the mixture reduces to desired thickness. If it stays uncovered for an extended period of time and thickens too much just add a little more beer to loosen things back up a bit.
  • Scoop into bowls and top with a few of the jalapeno slices and a sprinkle or two of cheddar.