Tailgate Beef Chili Beans (Printable)
A flavorful mix of ground beef, beans, and spices creating a rich, hearty dish perfect for gatherings.
# What You'll Need:
→ Meats
01 - 2 lbs ground beef (80/20 preferred)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional)
→ Beans
06 - 2 cans (15 oz) kidney beans, drained and rinsed
07 - 1 can (15 oz) pinto beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (15 oz) diced tomatoes
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tsp kosher salt (plus more to taste)
16 - ½ tsp ground black pepper
17 - ¼ tsp cayenne pepper (optional)
→ Other
18 - 2 tbsp tomato paste
19 - 2 tbsp olive oil
# How-To Steps:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 6–8 minutes). Drain excess fat if necessary.
02 - Add the diced onion, bell pepper, jalapeño (if using), and garlic. Sauté until vegetables are softened, 5–6 minutes.
03 - Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen.
04 - Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Cook, stirring, for 1 minute until fragrant.
05 - Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
06 - Add the drained beans and bring the chili to a simmer. Reduce heat to low, cover partially, and cook for 35–45 minutes, stirring occasionally.
07 - Taste and adjust seasoning with additional salt or spices as desired. Serve hot, garnished with your favorite toppings such as shredded cheddar cheese, sour cream, chopped green onions, sliced jalapeños, or fresh cilantro.
# Expert Suggestions:
01 -
- Feeds a hungry crowd without keeping you tied to the stove all day
- The flavors actually improve overnight, making it perfect for prep-ahead tailgates
- Customizable heat level means everyone from spice seekers to mild lovers can dig in
02 -
- Letting the chili rest for even ten minutes off the heat allows the flavors to settle and marry
- The spices will continue to develop as it sits, so it often tastes better the next day
03 -
- Drain most of the fat after browning the beef, but keep a couple tablespoons for flavor
- Taste your chili after thirty minutes of simmering and adjust salt before serving