Monday, October 28, 2013

Tailgate Chili

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, brown the beef over medium heat. Use a spatula to break the meat into small pieces as it cooks. When the meat begins to brown, add the onion, green pepper, and garlic. Continue to cook until the meat is complete brown.
2. Add the chili powder, oregano, cumin, peppers, and salt. Stir. Allow to cook for 2 minutes.
3. Add the remaining ingredients. Stir to completely combine.
4. Allow to gently simmer, slightly covered, for 1 hour, stirring often.
5. Serve with your choice of toppings.

Note: If you are making this in the slow cooker, after step 1, add all ingredients to the cooker. Place on LOW and cook for 6-8 hours. This method will be a little "soupier" than the stovetop method.

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