You know me, I’m all about the bowl and chili is one of my favorite bowls! It is a wonderful meal. Day one it’s a bowl of chili, day two topping off a tater, Day three pour it over a salad to make a taco salad or over chips for some nachos.
That’s the amazing thing about chili – it’s versatile and you never have to eat the same thing every day!
I love the big flavor you get from a bowl of chili too. And there is no way to duplicate that slow cooked flavor!
Sometimes I top it off with cilantro, cheese, onions and a squeeze of lime, sometimes not. It really depends on your preference!
Chili is also a meal that freezes well. Before I serve it up I usually ladle out a quart and pop it into the freezer. That way on those days that you don’t want to cook? Well you know how that works, right?!!!
My recipe is probably different than what you’re familiar with. In fact chili purists might hate this recipe. First off, I use beans – chili purists will say there’s no beans in chili, but that’s how I roll! Secondly, one of those can of beans is pork & beans (but if you don’t have a can, you can always substitute a heaping tablespoon of brown sugar). The sweet/spicy combination is fantastic!
Lastly for the final half hour of cooking I add chopped celery – gasp! 😊 The celery adds a bright burst of flavor and nice crunchy texture. Hey… don’t knock it until you try it and today… you should give this a try!
More great chili recipes to try!
- White Bean Turkey Chili
- Green Chili Chicken Posole Recipe
- Butternut Squash Chili
- Smokey Chipotle Chili
- 30 Minute Chili Mac and Cheese
Love a great chili? Then it's time to make some Tailgate Chili! Full of spicy sweet flavor it one of our favorite meals!
- 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.
- 1 15 oz. can pork & beans do not drain
- 1 can chopped jalapeños 4oz.
- ½ cup water
- 1 28 oz. can stewed tomatoes do not drain
- 1 cup chopped celery
- 2 tablespoon each; dry mustard chili powder & paprika
- 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.
Tailgate Chili – not much better than a great bowl of chili. Spicy, meaty and full of great flavor! One bowl of this chili will have you coming back for more!