Recipe courtesy of Jamie Deen
Savannah Tailgater Chili
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.

Heat the remaining 1 tablespoon olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.

Return the beef to the pot. Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.

Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.

Photograph by Andrew McCaul

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