Savannah Tailgater Chili

Total Time:
1 hr 20 min
20 min
1 hr

6 to 8 servings

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground beef
  • Kosher salt and freshly ground pepper
  • 1 medium onion, diced (about 1 cup)
  • 1 small green bell pepper, seeded and diced (about 1/2 cup)
  • 2 large cloves garlic, finely chopped
  • 1/4 cup chili powder, plus more to taste
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 3 15 -ounce cans red kidney beans, drained and rinsed
  • 1 28 -ounce can diced tomatoes
  • 1 15 -ounce can tomato sauce
  • 1 10 -ounce bag frozen corn kernels
  • Sour cream, for serving
  • Grated cheddar cheese, for serving
  • 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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