Wallace Family Chili: The Ultimate Ski-Day & Tailgate Recipe

A budget-friendly, protein-packed chili perfect for cold ski days or football tailgates.

Over the years, this recipe has gone through many versions until we finally said, “We better write this down so we can make it again.” Friends even started calling it Wallace Chili.

The very first version came together after Thanksgiving, using leftover shredded turkey. It was such a hit at our friends annual backyard football game that it became a post-holiday tradition.

Once our family started skiing, this chili made the perfect hot-and-hearty after-slope dinner. Packed in a Dutch oven or thermos, it quickly became our favorite slope-side meal—warming, filling, and easy to make ahead.

Why This Is the Best Make-Ahead Tailgate Chili

One of the reasons we love this chili is its flexibility. You can use ground turkey, beef chunks, or leftover chicken—it all works. Toppings like shredded cheese, tortilla chips, and sour cream make it customizable for everyone.

I’ll be honest—the kids weren’t crazy about the first few versions. Once we swapped kidney beans for black and garbanzo beans and toned down the heat, it became a family favorite.

📌 Perfect for: ski weekends, college tailgates, or feeding hungry kids after a long, cold day.

Why You Will Love This Chili

• Make-ahead friendly
• High-protein, kid-approved
• Travels well in a crockpot or thermos
• Budget-friendly for feeding a crowd
• Flexible ingredient swaps

Ingredients for Slope-Side Chili

Protein

• 2 lbs meat (beef cubes, ground beef or turkey, or shredded cooked chicken)

Base

• 2 cans crushed tomatoes (28 oz each)
• 2 cans beans, rinsed (1 black bean, 1 garbanzo)

Fresh Vegetables

• 3 jalapeños (1 with seeds for heat, adjust to taste)
• 1½ red pepper, diced
• 1½ green pepper, diced
• 1 large onion, diced

Chili Spice Mix

• ¼ cup chili powder
• 2 tsp cumin
• 2 tsp oregano
• 2 tsp salt
• 1 tsp garlic powder
• ¾ tsp cayenne (adjust to preference)
• 2–3 tbsp brown sugar (optional)

How to Make This Easy Tailgate Chili

1. In a large pot or Dutch oven, brown the meat. Remove and set aside.
2. Sauté onions and peppers until softened, about 5–8 minutes.
3. Add spice mix and stir for 1 minute to bloom the spices.
4. Pour in crushed tomatoes and bring to a simmer.
5. Return meat to the pot.
6. Add rinsed beans and stir.
7. Simmer 30 minutes (or longer for deeper flavor).
8. Taste and adjust heat and sweetness.
9. Serve hot with toppings.
   Note: A rotisserie chicken is a quick shortcut. Rinse beans before adding.

Pro Tips for Tailgating or Ski Days

• Warm chili at home and transport in a slow cooker with lid lock
• Use a Jackery to keep the crockpot hot while skiing
• Use propane burner to reheat chili fast
• Pack single servings in insulated food jars for faster meal breaks
• Bring toppings separately for easy customization

Equipment You’ll Need

• Thermos: Keeps chili hot for 8 hours on the slopes
• Slow cooker with locking lid: Perfect for tailgates with trunk outlets or Jackery power
• Portable burner: Great backup for quick reheating
• Jackery Explorer Portable Power Station: Great for plugging in crockpots and keeping phones charged.

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Storage + Reheating Notes

Planning ahead brings ease later on.

• Refrigerate up to 4 days
• Freeze up to 3 months (store in flat freezer bags)
• Thaw overnight in the fridge
• Reheat on stovetop or in slow cooker

Hungry for More?

Never ski hungry again! ⛷️
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