clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tailgate Chili

  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Category: soups
  • Method: cook
  • Cuisine: american


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


  • 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.


  • Serving Size: 6

Keywords: tailgate chili, chili, soup, comfort food,