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Easy Smoked Sausage Tailgate Chili Cups: Best Game Day Bites

Easy Smoked Sausage Tailgate Chili Cups - featured image
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These handheld chili cups combine smoky sausage, rich chili, and crispy wonton wrappers for the perfect game day bite. Quick to make and packed with flavor, they’re sure to disappear within minutes at any party.

Ingredients

Scale
  • 12 ounces smoked sausage, sliced into thin rounds
  • 1 pound ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, diced small (about 1 cup)
  • 3 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • ½ cup low-sodium beef broth
  • 24 wonton wrappers
  • 1½ cups shredded sharp cheddar cheese
  • ½ cup sour cream, for serving
  • 3 to 4 green onions, sliced thin, for garnish
  • Salt and black pepper to taste (about 1 teaspoon salt and ½ teaspoon pepper)

Instructions

  1. Preheat your oven to 375°F (190°C). Spray a 12-cup muffin tin with non-stick cooking spray.
  2. Press the wonton wrappers into the muffin cups, using 2 per cup stacked slightly offset. Lightly brush each wrapper with a tiny bit of oil.
  3. Bake the wonton cups for 5 minutes until slightly golden at the edges. Remove and set aside.
  4. Brown the ground beef in a large skillet over medium-high heat for 5 to 6 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pan.
  5. Cook the sliced smoked sausage in the same skillet for 3 to 4 minutes until edges brown. Remove and set aside with the beef.
  6. Lower heat to medium and sauté the diced onion for 3 to 4 minutes until soft. Add garlic and cook for 30 seconds more.
  7. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir constantly for 30 seconds to toast the spices.
  8. Add crushed tomatoes, beef broth, and drained kidney beans. Stir and bring to a gentle simmer.
  9. Return the cooked ground beef and smoked sausage to the pan. Simmer for 10 to 12 minutes, stirring occasionally, until thickened.
  10. Taste and adjust seasoning as needed. Remove from heat and let cool for 5 minutes. Stir in ½ cup of shredded cheddar cheese.
  11. Spoon about 2 tablespoons of chili into each pre-baked wonton cup. Top with remaining shredded cheddar cheese.
  12. Bake for 8 to 10 minutes until cheese is melted and bubbly and wonton edges are deep golden brown.
  13. Let rest for 3 minutes, then gently remove cups from the tin.
  14. Arrange on a platter, dollop with sour cream, and sprinkle with sliced green onions. Serve warm.

Notes

Let the chili cool for 5 minutes before filling the wonton cups to prevent sogginess. Pre-baking the wonton wrappers is essential for crispiness. Double up the wrappers for sturdier cups. Use low-sodium broth and go easy on added salt because smoked sausage and cheese are already salty. The chili filling can be made up to 2 days in advance.

Nutrition

Keywords: chili cups, tailgate, game day, smoked sausage, wonton cups, appetizer, party food

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