Slow Cooker Tailgate Chili

Bold, Hearty & Game-Day Ready

There’s just something about a big pot of chili that brings people together. Whether it’s game day, a family get-together, or just one of those days where you want something warm and filling simmering away, chili always shows up and does its job.

Here in Tucson, we might not always have freezing weather, but we definitely know how to appreciate a good, hearty meal—especially when there’s something fun going on, like football, backyard hangouts, or just a house full of family. This slow cooker chili has become one of my favorites because once it’s going, you can pretty much let it do its thing.

I love recipes like this because they remind me to slow down a little. You put everything together, let it cook, and trust the process. Kind of like faith. Ecclesiastes 3:1 says, “There is a time for everything.” And sometimes, it’s just time to let something good simmer and come together in its own time.

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This Slow Cooker Tailgate Chili is rich, bold, and packed with flavor. A mix of beef and pork gives it that hearty texture, while the blend of spices and a little unexpected ingredient—chocolate powder—brings a deep, smoky richness that takes it to the next level.

Ingredients:

• 1 lb ground beef

• 1 lb ground pork

• 2 cans fire-roasted crushed tomatoes

• 1 tbsp ancho chili powder

• 1 tbsp chili powder

• 1 tsp chipotle chili powder

• 2 tsp cumin

• 1 tsp roasted garlic powder

• 1 tsp onion powder

• 1 cup beer

• 1 tsp cilantro

• 1 tbsp chocolate powder

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How to Make It:

1. In a large skillet, brown the ground beef and ground pork until fully cooked.

2. Transfer the cooked meat into your slow cooker.

3. Add the fire-roasted tomatoes, chili powders, cumin, garlic powder, onion powder, beer, cilantro, and chocolate powder.

4. Stir everything together until well combined.

5. Cover and cook on high for 2–3 hours or on low for 4–6 hours, allowing all those flavors to come together beautifully.

Serve it hot with your favorite toppings—cheese, sour cream, green onions, or even a side of cornbread.

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• Browning the meat first adds so much flavor—don’t skip it.

• The chocolate powder doesn’t make it sweet—it deepens the richness.

• If you like it thicker, let it cook uncovered for a bit at the end.

• Great for feeding a crowd—just double the batch.

• Tastes even better the next day, so leftovers are a win.