Mississippi State football tailgate recipe: Chili that bites like a Bulldog

Fans tailgating prior to the Mississippi State football game (Photo by Rick Dole/Getty Images)
Fans tailgating prior to the Mississippi State football game (Photo by Rick Dole/Getty Images) /

Hey, Mississippi State football fans, it’s never too early to start thinking about tailgate food, so here’s a chili recipe that should be a big hit at your party.

If you want to throw a successful tailgate party you need to have some tasty grub for your guests to enjoy. One staple of any good tailgate is a hearty chili. It can be used as a burger or dog topping, or just on its own as a dish.

There is a lot of division about what makes or doesn’t make a pot of chili, so let’s set the record straight right now.

If it doesn’t have meat, it’s just a bean soup.

If it doesn’t have beans, it’s just a spicy beef stew.

If it doesn’t have a kick or at least a slow burn, you may as well just open a can of Hormel or Dinty Moore.

If it pours easily, it’s just too watered down.

That said, here’s a spicy 4-pepper slow-cooker chili recipe that will help empty that overloaded beer chest as your friends try to put out the fire. Here’s what you’ll need to feed about eight people (adjust quantities based on number of guests).

Mississippi State football tailgate, 4-pepper, slow-cooker chili

mississippi state football tailgate
4-pepper chili (via Michael Collins, FanSided) /

2 lbs. steak. You don’t need to go overboard with ribeye or filets, just a good marbled cut of meat. Ground beef can be used, but this recipe really calls for steak. I prefer to use a sirloin.
8 oz. water
2 tbsp oil
1/4 tsp cayenne pepper
2 whole jalapeno peppers
1 whole yellow habanero pepper
1 whole red chili pepper
1 whole Poblano or Anaheim chili pepper
6 whole tomatoes
1/8 cup masa flour
3 garlic cloves
1 small red onion
1 1/4 tsp oregano
1/2 tsp paprika
1 tsp cumin
1 12 oz. bottle/can lager beer (Natty Light or other inexpensive brand is fine. Don’t waste your craft brews)
16 oz. can dark red kidney beans
16 oz. can pinto beans
1 lb. shredded sharp cheddar cheese


Put slow-cooker on low heat. Prep tomatoes and onion by removing skins and stems. Cut into wedges. In food processor or chopper, blend tomatoes and onion until liquified. Pour into slow-cooker.

Remove stems and seeds from all whole peppers and cut into small pieces. Remove skins from garlic cloves. Place peppers and garlic in food processor or chopper until finely chopped. Add to tomato and onion mix in slow-cooker. Add oregano, paprika and cumin into tomato-pepper mix and stir.

Trim and cut steak into cubes, one inch or smaller. Heat frying pan over medium heat and add oil and cayenne pepper. Saute steak cubes in oil and pepper until nicely browned. Drain and add meat to slow-cooker and stir.

Drain kidney and pinto beans, and add to slow-cooker.

Slowly add water, beer, and masa flour to slow-cooker, stirring as they’re being poured in. Cover and let cook for 3-4 hours, stirring occasionally.

Serve in a bowl, plain or over rice, and top with shredded cheddar cheese. Enjoy!!

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