Savannah Tailgater Chili

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  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.
  4. Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.
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