Smoky Barbecue Baked Bean Tailgate Chili

Why You’ll Love This Recipe

• It is a fun mash-up of smoky barbecue and cozy chili in one hearty, crowd-pleasing pot.
• Uses pantry staples like canned baked beans, tomatoes, and barbecue sauce, so it is easy to throw together.
• Thick, spoon-coating texture makes it perfect for tailgates, game days, and potlucks.
• Flexible base: swap meats, tweak heat and sweetness, or make it ahead for even better flavor.

Grocery List

• Produce: 1 medium yellow onion, 1 green bell pepper, 1 jalapeño (optional), 3 cloves garlic, 2–3 green onions (for topping)
• Dairy: Shredded sharp cheddar cheese, sour cream
• Pantry: Ground beef and/or pork, olive oil, chili powder, smoked paprika, ground cumin, kosher salt, black pepper, canned diced tomatoes, canned tomato sauce, barbecue sauce, beef broth, Worcestershire sauce, apple cider vinegar, brown sugar, canned baked beans, corn chips or tortilla chips (for topping)

Full Ingredients

Barbecue Baked-Bean Chili

• 1 1/2 pounds ground beef, ground pork, or a 50/50 mix (85–90% lean)
• 1 tablespoon olive oil (use only if your meat is very lean)
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 green bell pepper, diced (about 1 cup)
• 1 jalapeño pepper, seeded and minced (optional, for heat)
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 1 cup smoky barbecue sauce (choose your favorite; see notes)
• 3/4 cup beef broth (low-sodium preferred), plus up to 1/4 cup more if needed to thin
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1–2 tablespoons light brown sugar, packed (optional, to balance tanginess; adjust to taste)
• 1 (28-ounce) can classic baked beans in sauce (such as original or homestyle), undrained

Toppings & Serving

• 1 1/2 cups shredded sharp cheddar cheese
• 1 cup sour cream
• 2–3 green onions, thinly sliced
• 1 cup crushed corn chips or tortilla chips
• Additional barbecue sauce for drizzling (optional)
• Hot sauce, to taste (optional)
• Cornbread, crusty bread, or baked potatoes, for serving (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Dice the onion and green bell pepper into small, even pieces so they soften and blend into the chili. Mince the jalapeño (if using), removing the seeds and membranes if you prefer a milder heat. Mince the garlic. Open the cans of diced tomatoes, tomato sauce, and baked beans so they are ready to go. Measure out the chili powder, smoked paprika, cumin, salt, and pepper into a small bowl to make them easy to add all at once. This simple prep step makes the cooking process smooth and fast.

Step 2: Brown the meat for rich flavor

Place a large heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. If your ground meat is very lean, add 1 tablespoon of olive oil to the pot. Add the ground beef, pork, or mixture and cook for 6–8 minutes, breaking it up with a wooden spoon or spatula, until well browned and no pink remains. Browning deeply adds a lot of savory flavor, so let the meat sit undisturbed for a minute or two at a time so it can sear before you stir it.

Once browned, tilt the pot slightly and spoon off excess fat, leaving about 1–2 tablespoons in the pot. This keeps the chili hearty but not greasy.

Step 3: Soften the aromatics

Add the diced onion and green bell pepper to the pot with the browned meat. Stir to combine and cook for 4–5 minutes, or until the vegetables begin to soften and the onion turns translucent. Add the minced jalapeño (if using) and cook for 1 more minute. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Avoid browning the garlic, as it can turn bitter.

Step 4: Toast the spices and build the base

Sprinkle the chili powder, smoked paprika, ground cumin, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper over the meat and vegetable mixture. Stir continuously for 30–60 seconds, allowing the spices to toast lightly in the hot fat. This step wakes up their flavors and gives your chili a deeper, more complex taste.

Pour in the diced tomatoes (with their juices), tomato sauce, barbecue sauce, beef broth, Worcestershire sauce, and apple cider vinegar. Stir everything together, scraping the bottom of the pot to release any browned bits stuck to the surface. Those browned bits are packed with flavor and will dissolve into the sauce.

Step 5: Add the baked beans and simmer until thick

Add the entire can of baked beans, including all the sauce, to the pot. If you prefer a sweeter chili, stir in 1–2 tablespoons of light brown sugar. Mix well until the beans and sauce are fully incorporated into the chili base.

Bring the mixture up to a gentle boil over medium-high heat, then reduce the heat to medium-low so the chili simmers. Partially cover the pot with a lid and cook for 20–25 minutes, stirring every 5–7 minutes to prevent sticking. The chili should thicken noticeably and become glossy and spoon-coating. If it ever starts to stick on the bottom, reduce the heat a bit and stir more frequently.

Step 6: Adjust consistency and taste

After simmering, check the texture. If the chili is too thick for your liking, add a splash or two of beef broth (up to about 1/4 cup) until it reaches your desired consistency. If it seems a bit thin, remove the lid and simmer for another 5–10 minutes, stirring occasionally, to reduce and thicken.

Taste and adjust the seasoning. Add more salt and pepper if needed, a pinch of chili powder or smoked paprika for extra warmth, or a touch more apple cider vinegar if you want more tang. If you would like more sweetness, add an extra teaspoon or so of brown sugar or a small drizzle of barbecue sauce. Turn off the heat and let the chili rest for about 5 minutes to settle and thicken slightly before serving.

Step 7: Garnish and serve

Ladle the hot barbecue baked-bean chili into bowls. Top each serving with a generous handful of shredded sharp cheddar, a dollop of sour cream, and a sprinkle of sliced green onions. Add a handful of crushed corn chips or tortilla chips on top for crunch, and drizzle with a little extra barbecue sauce or hot sauce if desired.

Serve the chili on its own, over baked potatoes, or alongside warm cornbread or crusty rolls. It is thick enough to pile onto a plate but cozy enough to eat from a bowl with a spoon, making it ideal for tailgates and game-day gatherings.

Pro Tips

• Pick the right barbecue sauce: A smoky, slightly tangy sauce works best. Very sweet sauces may require less or no added brown sugar, so always taste and adjust at the end.
• Brown in batches if needed: If your pot is small, brown the meat in two batches to avoid steaming. Proper browning adds a big boost of flavor.
• Control the heat level: Use the jalapeño and a pinch of cayenne or hot sauce for a spicy kick, or skip the jalapeño and choose mild chili powder for a family-friendly pot.
• Let it rest: Like most chilis, this tastes even better after sitting for 20–30 minutes or overnight as the flavors meld and the sauce thickens.
• Great for a crowd: This recipe doubles easily. Use a large Dutch oven or stockpot, and extend the simmer by 5–10 minutes if you double it.

Variations

• Slow cooker version: Brown the meat and sauté the onion, bell pepper, jalapeño, and garlic on the stove as directed. Transfer to a slow cooker, add all remaining ingredients, and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Stir occasionally if possible and adjust seasoning before serving.
• Different meats: Swap in ground turkey or chicken for a lighter chili, or use crumbled cooked sausage for extra richness. You can also mix and match for your favorite flavor combo.
• Vegetarian twist: Use plant-based ground “meat” or crumbled tempeh instead of meat, and add an extra 1–2 cups of canned beans (such as kidney or black beans) to keep it hearty. Use vegetable broth in place of beef broth and a vegetarian Worcestershire-style sauce.

Storage & Make-Ahead

Allow the chili to cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors deepen as it sits, so it is an excellent make-ahead meal or tailgate dish. To reheat, warm gently in a pot over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened too much.

For longer storage, freeze in freezer-safe containers or heavy-duty zip-top bags for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop or in the microwave until steaming hot, stirring well. Add fresh toppings after reheating for the best texture and flavor.

Nutrition (per serving)

Approximate values per serving (1/6 of the recipe, without toppings): about 550 calories, 28 g protein, 60 g carbohydrates, 22 g fat, 7 g saturated fat, 9 g fiber, and 1,300–1,600 mg sodium (varies based on brand of baked beans, broth, and barbecue sauce). Adding cheese, sour cream, and chips will increase calories and fat. These numbers are estimates and will vary with ingredient brands and exact portion sizes.