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!

Tailgate Chili.

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.

A Quick overview…

This recipe is pretty straightforward, so no need for a lot of illustrations. 

  1. Brown some ground beef, onion, and garlic in a dutch oven or soup pot and drain.
  2. Add spices, tomato sauce, tomatoes and a tiny bit of sugar and simmer for 10 minutes.
  3. Add beans and simmer for a few minutes more.
tailgatechili - 4


  • 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.
Tailgate Chili.
Tailgate Chili.
Tailgate Chili.

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

If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!

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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: 30
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: soups
  • Method: cook
  • Cuisine: american


A thick, hearty, fully loaded Chili with a perfect blend of spices!


Units Scale
  • 1 large onion, diced
  • 2 teaspoons minced garlic
  • 1 1/22 pounds 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
  • 2 cans Brooks Just for Chili diced tomatoes, or your choice, 14.5 ounces each
  • 2 cans Brooks Mild Chili Beans, (medium or hot), 15.5 ounces each
  • 2 cans Brooks light red Kidney beans, drained, 15.5 ounces each


  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 for about ten more minutes and turn off heat.
  4. Serve hot in soup bowls with your favorite toppings, but it is excellent without any toppings.


  • This is a great thick chili for scooping up on Frito scoops!
  • Can sizes are 14.5 – 15.5 ounce
  • If you can’t find chili ready tomato sauce, just use an additional can of “just for chili” tomatoes and puree’ in your blender.