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Closeup of chili in a white bowl with a spoon, ready to be enjoyed.

Tailgate Chili

This simple, budget friendly recipe doesn't take all day to cook. Kids love it because it's not super spicy.
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Calories 154kcal
Author Deb Clark


  • 1 to 1 ½ pounds ground chuck 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 about two stalks celery
  • 2 tablespoon each; dry mustard chili powder & paprika


  • In a large dutch oven over medium heat, brown the ground beef, drain excess grease, 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.



  • 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, tortilla chips, make a taco salad with it, or try it over mac and cheese.


Calories: 154kcal | Carbohydrates: 2g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 210mg | Vitamin A: 75IU | Vitamin C: 3.8mg | Calcium: 20mg | Iron: 1.2mg