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Smoky Sausage Tailgate Chili Cups: Easy Game Day Bites

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These Smoky Sausage Tailgate Chili Cups are the perfect handheld game day appetizer. Smoky sausage chili is baked into flaky biscuit cups with melted cheddar cheese for a mess-free, crowd-pleasing bite.

Ingredients

Scale
  • 12 oz smoked sausage (kielbasa or andouille)
  • 1 tbsp canola or vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 14.5 oz canned diced tomatoes (fire-roasted preferred)
  • 8 oz canned tomato sauce
  • 15 oz canned kidney beans, drained and rinsed
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 16 oz refrigerated biscuit dough (8 count, e.g., Pillsbury Grands! Homestyle)
  • 1 cup shredded sharp cheddar cheese
  • Optional toppings: sour cream, sliced green onions, chopped cilantro, pickled jalapeños

Instructions

  1. Preheat oven to 375°F (190°C). Spray a 12-cup muffin tin generously with non-stick cooking spray.
  2. Slice smoked sausage into small rounds, then quarter each round into bite-sized pieces.
  3. Heat oil in a large skillet over medium-high heat. Add sausage pieces and cook for 4-5 minutes, stirring occasionally, until browned and crisp at edges. Transfer to a plate with a slotted spoon.
  4. Reduce heat to medium. Add diced onion to the same skillet and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  5. Add canned diced tomatoes (with juices) and tomato sauce. Stir, scraping up browned bits from the bottom.
  6. Add drained kidney beans, chili powder, cumin, smoked paprika, salt, and pepper. Stir well. Bring to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until chili thickens.
  7. Return browned sausage to the skillet. Stir and cook for 2 more minutes. Taste and adjust seasoning.
  8. Open biscuit dough and separate into 8 biscuits. Press each biscuit into a cup of the prepared muffin tin, working dough up the sides to form a well.
  9. Spoon chili mixture evenly into biscuit cups, filling almost to the top (about 1/3 to 1/2 cup per biscuit).
  10. Sprinkle shredded cheddar cheese on top of each cup (about 2 tablespoons per cup).
  11. Bake for 18-22 minutes, until biscuit edges are golden brown and cheese is melted and bubbly. If tops brown too fast, tent loosely with foil for last 5 minutes.
  12. Let cups cool in pan for 5 minutes. Use a butter knife or small spatula to loosen edges, then lift each cup out. Transfer to a cooling rack or serving platter.
  13. Top with optional garnishes and serve warm.

Notes

Don’t overfill biscuit cups; leave about 1/4 inch from the top. Brown sausage well for maximum flavor. Drain beans thoroughly to avoid soggy dough. Let chili cool slightly before spooning into dough. Use a cookie scoop for even portions. Ensure oven is fully preheated. Don’t skip the 5-minute cooling step after baking.

Nutrition

Keywords: chili cups, tailgate chili, game day appetizer, sausage chili, biscuit cups, easy appetizer, party food

Find it online: https://perkypan.com/smoky-sausage-tailgate-chili-cups-easy-game-day-bites/