Next time give this butternut squash version a try! So much fall flavor!
You know me, I’m all about the bowl and chili is one of my favorites! I have several recipes here on the blog. You’ll find them in the soups and stews category.
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❤️ Why you’ll love this recipe
This tailgate chili recipe is the best! It’s a simple, budget friendly recipe that doesn’t take all day to cook. Kids love it because it’s not super spicy. AND it freezes well.
Gotta love that.
🛒 Ingredients
- You can use ground turkey in place of the ground beef if you want to.
- Use any combination of beans that you like. Pinto, black beans, kidney beans, and navy beans all work well but be sure to also add the pork and beans – it adds a mellow flavor to this chili.
⏲️ Instructions
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- In a large dutch oven over medium heat, brown the ground beef, drain & set aside.
- Using the same pot, add the onions & sauté about five minutes until they nicely soften. Add the garlic and all of the spices and continue sautéing until it becomes fragrant, about 1 minute.
- Add all of the remaining ingredients to the pot except the celery.
- Cover & simmer on low for two hours. 30 minutes before it’s done add the celery, remove lid & continue to simmer for the final half hour.
🍽️ Storage
- Let come to room temperature, cover tightly and store in the refrigerator for up to 4 days.
- Freeze in food safe freezer containers for up to 6 months.
✔️ Tips
- Use any combination of beans you want as long as you use four 15-ounce cans plus one 15-ounce can of pork and beans.
- No pork and beans? Just add a heaping tablespoon of brown sugar!
- You can use ground turkey in the place of the ground beef.
- If you’ve got a hunter in the family ground venison works well, too.
- If you use very lean ground beef you’ll need to add a little oil to the pan before adding the onions.
- Be sure to check the chili while it’s cooking and give it a good stir now and then.
- You may need to add a little more water during cooking.
- Be sure to put the hot sauce on the table so that anyone that likes it spicy can add as much as they want.
- Leftovers? try it over baked potatoes, chips, make a taco salad with it, or try it over mac and cheese.
🙋🏼♀️ Recipe FAQ’s
You can add ground cayenne or chipotle pepper to spice it up. Go slow and add a little at a time!
Yes, simmer with the cover on and then uncover for the last 30 minutes to allow some of the liquid to cook off.
I do! Celery adds a bright, fresh flavor.
I reply to every comment on the blog and I’d appreciate hearing from you! When you make this, be sure to tag me on Instagram @bowl_me_over or use the hashtag #bowlmeover – that’s me! If you love this as much as we do, be sure to leave a five star rating below!
Tailgate Chili
Ingredients
- 1 lb. ground beef or turkey if you prefer
- 3 cloves garlic minced
- 1 large onion chopped
- 4 15 oz. cans of beans do not drain you can use pinto beans, white beans, kidney beans, black beans, garbanzo beans, whatever is your favorite, just use four cans of beans.
- 15 oz. can pork & beans do not drain
- 1 can chopped jalapeños 4oz.
- ½ cup water
- 28 oz. stewed tomatoes do not drain
- 1 cup chopped celery
- 2 tablespoon each; dry mustard chili powder & paprika
Instructions
- In a large dutch oven over medium heat, brown the ground beef, drain & set aside.
- Using the same pot, add the onions & sauté about five minutes until they nicely soften. Add the garlic and all of the spices and continue sautéing until it becomes fragrant, about 1 minute.
- Add all of the remaining ingredients to the pot except the celery.
- Cover pot & simmer on low for two hours, stirring occasionally. You may need to add more water, just keep an eye on it.
- At 1½ hours, add the celery, remove lid & continue for the final half hour to simmer.
