Ultimate Tailgate Chili
Get ready to elevate your game day menu with the irresistible "Ultimate Tailgate Chili," a crowd-pleasing classic packed with bold flavors and hearty ingredients. This one-pot wonder combines perfectly seasoned ground beef, tender vegetables, and a satisfying mix of red kidney and black beans, all simmered in a robust base of crushed tomatoes and beef broth. A blend of chili powder, cumin, smoked paprika, and a hint of cayenne delivers just the right kick, while optional toppings like shredded cheddar, sour cream, and green onions let everyone customize their bowl. Perfect for feeding a hungry crowd, this homemade chili is as comforting as it is easy to prepare, with just 15 minutes of prep and a slow simmer that fills your kitchen with mouthwatering aromas. Whether you’re hosting a tailgate or craving a cozy dinner, this chili is guaranteed to score big!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds ground beef (80/20)
- 1 large sweet onion, diced
- 1 medium green bell pepper, diced
- 4 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 14.5 ounces diced tomatoes with green chilies
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 1 cup beef broth
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 cup shredded cheddar cheese (optional)
- 0.5 cup sour cream (optional)
- 0.25 cup diced green onions (optional)
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil.
Once the oil is hot, add the ground beef. Cook until browned and crumbly, about 5-7 minutes. Remove any excess grease if necessary.
Add the diced onion, green bell pepper, and minced garlic to the pot. Sauté until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and let it cook for 1 minute to enhance its flavor.
Add the crushed tomatoes, diced tomatoes with green chilies, red kidney beans, black beans, and beef broth to the pot. Stir to combine.
Season the chili with chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Mix well.
Lower the heat to medium-low, cover the pot, and let the chili simmer for 60 minutes, stirring occasionally to prevent sticking.
After 60 minutes, taste the chili and adjust seasoning as needed. Let it simmer uncovered for an additional 15-20 minutes to thicken, if desired.
Serve the chili hot with optional toppings like shredded cheddar cheese, a dollop of sour cream, and diced green onions.
Nutrition Facts
Calories |
4206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.4 g | 334% | |
| Saturated Fat | 111.4 g | 557% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 6616 mg | 288% | |
| Total Carbohydrate | 216.1 g | 79% | |
| Dietary Fiber | 69.5 g | 248% | |
| Total Sugars | 34.5 g | ||
| Protein | 247.3 g | 495% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1637 mg | 126% | |
| Iron | 43.6 mg | 242% | |
| Potassium | 6525 mg | 139% | |
*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.
