This past weekend we had yet another tailgating opportunity with some amazing friends. Since we were going to be feeding a crowd, I needed to make something that would feed a lot of people, was easily transported, and was nice and warm for the cool autumn day. Tailgate chili was the perfect solution! This chili recipe is very easy. You can adapt the heat level to your spiciness preference. This version is just slightly spiced, since I was feeding a lot of different people. Whether you are cooking this on the stove or in the slow cooker, this recipe is perfect. 2 Pounds 80/20 Ground Beef 1 Cup Yellow Onion, Finely Chopped 1/4 Cup Green Pepper, Finely Chopped 6 Cloves Garlic, Minced 1 Tablespoon Chili Powder 2 teaspoons Oregano 1/2 teaspoon Cumin 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 1 Tablespoon Salt 2 Cans (15.5 ounces each) Dark Kidney Beans 2 Cans (15.5 ounces each) Light Kidney Beans 1 Can (28 ounces) Diced Tomatoes 1. In a large pot,
"Modern Southern Cook"