Tailgate Chili

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  • Vegetable oil
  • 1 1/2 large onions, diced
  • 1 1/2 pounds ground beef
  • 1 cup of your favorite beer
  • 1 (8-ounce) can tomato sauce
  • 2 (28-ounce) cans crushed tomatoes
  • 2 (28-ounce) cans diced tomatoes
  • 1 (6-ounce) can tomato paste
  • 3 (15-ounce) cans kidney beans
  • 1 tablespoon dry mustard
  • 2-3 tablespoons mild chili powder
  • 1 1/2 tablespoons cumin
  • 1/4 cup diced jalapeno peppers (for less heat, remove seeds and ribs)
  • Salt and freshly ground black pepper
  • Suggested toppings: Grated sharp cheddar or Jack cheese, sliced green onions, sour cream, guacamole, corn chips


Heat a large heavy-bottomed soup pot or Dutch oven over medium-high heat and lightly coat with oil. Add onions and ground beef.
Stir occasionally until browned, breaking up meat as it cooks.
Add beer. Bring to a boil for about 1 minute.
Add remaining ingredients. Season to taste with salt and pepper.
Bring to a boil, then reduce heat and simmer for 2-3 hours.
Serve with your favorite toppings.

Recipe from Central Market Mill Creek - Culinary Resource Center
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