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Recipe: The Herd's Tailgate Chili

This is a no-fail recipe for chili that is made all in the same pot Great to freeze and have for later on as well I make this in a large amount and separate it up and freeze it.

The Herd's Tailgate Chili Ingredients

  • 2 pounds ground beef

  • 2 onions, diced

  • 2 green bell peppers, diced

  • 3 cloves garlic, minced

  • 2 (1.25 ounce) packages chili seasoning mix

  • 1? tablespoons chili powder

  • 1? tablespoons ground cumin

  • 1? teaspoons onion powder

  • 1? teaspoons garlic powder

  • 4 (14.5 ounce) cans diced tomatoes

  • 2 (28 ounce) cans crushed tomatoes

  • 3 (14.5 ounce) cans stewed tomatoes

  • 2 (16 ounce) cans navy beans, drained and rinsed

  • 3 (16 ounce) cans seasoned chili beans, undrained

  • 2 (15 ounce) cans pinto beans, drained and rinsed

  • 2 (15 ounce) cans red kidney beans, drained and rinsed

  • 2 (15 ounce) cans black beans, drained and rinsed

  • 2 (15 ounce) cans black-eyed peas, drained and rinsed

How to Make The Herd's Tailgate Chili

  1. Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.

  2. Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.

The Herd's Tailgate Chili Nutritions

  • Calories: 812.3 calories

  • Carbohydrate: 125.1 g

  • Cholesterol: 57.3 mg

  • Fat: 15.6 g

  • Fiber: 35.6 g

  • Protein: 53.3 g

  • SaturatedFat: 4.9 g

  • ServingSize:

  • Sodium: 3409.3 mg

  • Sugar: 16.9 g

  • TransFat:

  • UnsaturatedFat:

The Herd's Tailgate Chili Reviews

  • This was a wonderful chili, it had great taste and even the kids enjoyed it. Each kind of bean and the spice blend really worked together to make it very flavorful. I only used one onion because we are not onion lovers. This makes a TON of chili; it barely fit in my biggest stock pot It was perfect though because I wanted to freeze some, and now have enough in my freezer for 3 more dinners. Thank you for sharing this recipe

  • This is a good, mild chili. I served over corn chips, and topped it with Mexican Shredded Cheese.

  • I only used black, navy and pinto beans, I also added chopped cooked bacon and carrots.

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