Redskins Tailgate Chili
Get ready to elevate game day with Redskins Tailgate Chili, a hearty and flavorful blend of ground beef, colorful bell peppers, beans, and a rich, spiced tomato base that’s perfect for feeding a crowd. This chili recipe strikes the ideal balance of smoky, savory, and slightly spicy flavors thanks to a bold mix of chili powder, cumin, paprika, and a hint of cayenne. Simmered low and slow for maximum flavor, this one-pot wonder is easy to prepare yet incredibly satisfying. Serve it steaming hot with your favorite toppings, like shredded cheddar, sour cream, and green onions, for a customizable feast that will keep everyone coming back for more. Whether you’re tailgating at the stadium or hosting a cozy football watch party at home, this chili is a guaranteed touchdown for flavor and comfort. Perfect for large gatherings, it's a must-try for chili lovers craving a vibrant, crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 pounds ground beef
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 28 ounces diced tomatoes (with juices)
- 6 ounces tomato paste
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon sugar
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup chopped green onions (optional)
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onions and sauté until softened, about 3–4 minutes.
Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 6–8 minutes. Drain excess grease if necessary.
Stir in the diced green and red bell peppers, and cook for 4–5 minutes until they begin to soften.
Add the diced tomatoes with their juices, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir to combine.
Mix in the chili powder, ground cumin, paprika, cayenne pepper, dried oregano, salt, black pepper, and sugar.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 60–75 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and green onions if desired.
Nutrition Facts
Calories |
4210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.7 g | 329% | |
| Saturated Fat | 109.5 g | 548% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 6639 mg | 289% | |
| Total Carbohydrate | 259.7 g | 94% | |
| Dietary Fiber | 74.2 g | 265% | |
| Total Sugars | 78.6 g | ||
| Protein | 253.8 g | 508% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1608 mg | 124% | |
| Iron | 46.5 mg | 258% | |
| Potassium | 8623 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
