Photo: Savannah Tailgater Chili Recipe
Ingredients
- 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
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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By Chef BWeit
Manchester, MO
on April 07, 2013
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From a 50 year old guy's perspective, this chili is the best I've ever tasted. I tweaked the recipe by substituting 10 oz can Rotel Chili Fixin's tomatoes for one of the 14 oz cans of diced tomatoes. I omitted the green bell pepper. Also used 3 types of beans instead of just one (black, kidney, pinto. Used 16 oz jar of Tobasco Chili Starter Homestyle instead of 15 oz can tomato sauce. Really liked how the corn added a flavor I hadn't tasted in chili dishes before. Served with Tostitos Hint of Lime chips. Try this recipe. Your family will thank you!
By Valmc077
on February 11, 2013
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Amazing!! I added a can of mild green chilies, and cayenne pepper to give it a little more heat, but this chili was so good! First chili I've ever made. It was super simple, nice and thick. I will definitely continue to make this.
By starfish418
Garden Grove, C...
on November 10, 2012
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I doubled the recipe and found that the double corn and kidney beans made it too sweet for my taste. The next time, I used one recipes worth of corn and used half the amount of kidney beans and added Sun-Vista pinto beans for the balance.
Read all 17 reviews