Tailgate Chili

Published: May 15, 2016  · Modified: December 19, 2024 by Cindy Gibbs

This Tailgate Chili is hearty and thick and simply loaded with meat and beans.  It’s great for eating with a spoon or simply scooping up on large corn chips.  It’s delicious, filling and comforting! What could be better on a cold winter’s day!

I can’t think of anything more comforting than a hot bowl of chili or soup on a cold winter day.  Both soup and chili seem to warm the soul, but sometimes I want something really hearty and filling, so I opt for chili.  One of my favorites is this Tailgate Chili.

I’ll have to admit I’m not a hot and spicy chili person, but that’s what’s great about chili.  You can make it as mild or spicy as you want.

Now let’s talk about this particular chili recipe.  If you’re someone who likes your chili on the thin side or with nothing but meat added to it, then this recipe may not be for you.  However, if you like your chili nice and thick and totally loaded with lots of ground beef, beans, and chunky tomatoes, then you’ve come to the right place.

This is a great tailgate chili to serve when having friends over to watch the game.  It’s great to eat by itself or with cheese and onions on top.  It’s great any way you choose to eat it.  I love to scoop it up with large Frito corn scoops.

How to make this recipe

Add the onion, garlic and ground beef to a dutch oven or large skillet.

Saute the mixture over medium heat until the ground beef is nicely browned and remove from heat. Drain off the grease.

Add the dutch oven back to the heat. If using a skillet, transfer the mixture to a soup pot. Add the spices, sugar, Worcestershire sauce, tomatoes, tomato sauce and 1/4 cup water. Simmer on low heat for about 30 minutes, stirring occasionally. Don’t add any extra chili powder to the chili until it has simmered for the 30 minutes.

Add the chili and kidney beans and mix in with a wooden spoon. Simmer for about ten more minutes and turn off heat.

Some Suggested Toppings

• Chopped green onions
• Sour cream
• Shredded cheese
• Fritos scoops corn chips

Tips

• If you have a picky eater who doesn’t like chunks of tomatoes, simply puree them in a blender first.  I sometimes do this for picky eaters in my family.
• This recipe starts with 1 tablespoon of chili powder. If you think you want to add more, wait until it simmers for 10 minutes first, then taste it and add more if needed.
• This recipe also calls for chili beans.  I used mild, but again, you can you the medium or hot and spicy beans if you prefer, to kick up the heat.
• Feel free to cut back on the beans or switch them up. Sometimes I use pinto beans in place of one of the kidney beans, and sometimes I omit one can of beans, using only one can of chili beans, one of kidney and one of pinto. Make it your own.
• If you want a soupier chili, feel free to add a little more water, tomato sauce or beef broth. Just remember, this thick chili is great for scooping up with Fritos Scoops.
• Use lean ground beef, at least 80 percent lean…I prefer 90 percent lean.
• If you can’t find “chili ready” tomato sauce, just use an additional can of “just for chili” tomatoes and puree’ in your blender.

FAQ’s

Can I freeze this chili? Yes you can. Make sure to let it cool completely first. Transfer it to a freezer safe container, leaving about 1-inch of headspace in the container. Freeze for up to 3 months, and thaw in the refrigerator.

Can I use turkey instead of ground beef in this chili? Yes. Ground turkey doesn’t have as much fat as ground beef, therefore not as much flavor, but many people prefer turkey if they’re watching their fat intake.

Make this “Chili” on a “chilly” day and enjoy!!!

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Tailgate Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Cindy Gibbs at My Country Table
• Prep Time: 15
• Cook Time: 45
• Total Time: 1 hour
• Yield: 7 servings 1x
• Category: soups
• Method: cook
• Cuisine: American

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Description

This thick & hearty chili is perfectly seasoned and simply loaded with beef and beans. It’s the perfect chili to scoop up with Fritos scoops.

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Ingredients

Units USM Scale 1x2x3x

• 1 large onion, diced
• 2 teaspoons minced garlic
• 1 to 1 1/2 pounds lean ground beef
• 1 teaspoon Worcestershire sauce
• 1 tablespoon Chili powder (for mild), more for hot
• 1 teaspoon ground cumin
• 1 teaspoon marjoram
• 2 teaspoons sugar
• 1/4 cup water
• 1 can Brooks Just for Chili tomato sauce, or your choice, 14.5 to 15 ounces (see note below)*
• 2 cans Brooks Just for Chili diced tomatoes, or your choice, 14.5 ounces each
• 1 can Brooks Mild Chili Beans, 15.5 ounces
• 1 can Brooks light red Kidney beans, drained, 15.5 ounces

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Instructions

1. Dice the onion. Add the onion, garlic and ground beef to a dutch oven or large skillet. Saute the mixture over medium heat until the ground beef is nicely browned and remove from heat. Drain off the grease.
2. Add the dutch oven back to the heat. If using a skillet, transfer the mixture to a soup pot. Add the spices, sugar, Worcestershire sauce, tomatoes, tomato sauce and 1/4 cup water. Simmer for about ten minutes.
3. Add the chili and kidney beans and mix in with a wooden spoon. Simmer on low for 30 minutes, stirring occasionally. Taste it to see if you need to add additional chili powder. 
4. Serve hot in soup bowls with your favorite toppings, but it is excellent without any toppings.

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Notes

• *If you can’t find Brooks Just for Chili Sauce or another brand, use 3 cans instead of 2 cans of the Brooks Just for Chili diced tomatoes, and puree one can of them in your blender.
• This is a great thick chili for scooping up on Frito scoops!
• Can sizes are 14.5 – 15.5 ounce