RecipeBlog - Feature - Tailgate Chili

Tailgate Mug Chili Recipe on the TravelQ

By: Andrea Alden

Now that the weather is cooling down, it’s time for a warm-me-up and if you can make it on the barbecue, even better. This Tailgate Mug Chili on the TravelQ is an easy and fun recipe for everyone to enjoy, whether you’re at the big game or at home. It doubles easily, freezes well, and warms you from the inside out. Skip the spoons and go right for tortilla chips to serve and you will have people cheering for the food instead of the team. 

Prep Time
15 min
Cook Time
55 min
Yield
6
Difficulty
Easy

Tailgate Mug Chili Recipe on the TravelQ

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Ingredients

Method

Photos

Ingredients

2 lbs. 

ground brisket

¼ cup

Worcestershire sauce

1 clove

garlic, minced

Salt and pepper to taste

1 can (540 ml, 18 oz)

kidney beans

1 can (796 ml, 28 oz)

diced tomatoes

onion, diced

1

jalapeño pepper, diced

green pepper, diced

½ cup

beer – preferably a red ale style beer

½ 

lime, juiced

½ cup

Texas Style Bold & Spicy BBQ Sauce

2 cloves

garlic, minced

1 tbsp.

chili powder

1 tsp.

oregano

1½ tsp.

cumin

Tortilla chips for serving

Sour cream for serving

Shredded cheese for serving

Method
  1. Preheat your TravelQ to 300°F. In a large bowl, combine the ground brisket, Worcestershire, garlic, salt, and pepper. Form the meat into 6 or 8 patties. Grill them using indirect heat for 15 to 20 minutes – until cooked or very nearly there. 
  2. Break the brisket into chunks in a large, heat-safe bowl. Add the kidney beans, tomatoes, onion, both peppers, beer, lime juice, garlic, and seasonings. Mix thoroughly
  3. Divide the chili between 6 oven safe mugs, ceramic or enameled. *Remember to check and make sure that these mugs are safe for higher temperatures*. 
  4. Preheat the TravelQ to about 300°F once again, preparing for indirect grilling. Cook the chili for another 35 minutes.
  5. Using heat-resistant BBQ gloves – like Napoleon’s – remove the mugs from the barbecue and allow them to cool until safe to touch. Top with sour cream and shredded cheese. Use tortilla chips instead of spoons.

I’m a fan of chili, with or without the beans. But this Tailgate Mug Chili on the TravelQ is something that I quite enjoy making ahead of time and warming up on my grill on those fall days when you can see your breath. What is your favorite Tailgate BBQ recipe? Share your recipes, stories, and photos to our social pages like Grills Facebook and Instagram using the hashtags #TailgateBBQ and #NapoleonGrills.

Happy Grilling!

RecipeBlog - Tailgate Chili - Grill

Grill the meatballs for 15 to 20 mins

RecipeBlog - Tailgate Chili - Grill2

Grill until sear marks form

RecipeBlog - Tailgate Chili - ingredients

Combine the Chili ingredients

RecipeBlog - Tailgate Chili - cups

Fill the cups with the chili mixture

RecipeBlog - Tailgate Chili - grill1

Place the cups onto the grill, cook for another 35 mins using indirect heat

RecipeBlog - Tailgate Chili - grill2

Melt some cheese over top

RecipeBlog - Tailgate Chili - serve1

Top with sour cream

RecipeBlog - Tailgate Chili - serve2

Eat with tortilla chips

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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RecipeBlog - Tailgate Chili - Grill

Grill the meatballs for 15 to 20 mins

RecipeBlog - Tailgate Chili - Grill2

Grill until sear marks form

RecipeBlog - Tailgate Chili - ingredients

Combine the Chili ingredients

RecipeBlog - Tailgate Chili - cups

Fill the cups with the chili mixture

RecipeBlog - Tailgate Chili - grill1

Place the cups onto the grill, cook for another 35 mins using indirect heat

RecipeBlog - Tailgate Chili - grill2

Melt some cheese over top

RecipeBlog - Tailgate Chili - serve1

Top with sour cream

RecipeBlog - Tailgate Chili - serve2

Eat with tortilla chips