Tailgate Beef Chili Beans (Print)
Savory ground beef and beans simmered with spices for a bold, comforting dish.
# Ingredient list:
→ Meats
01 - 2 lbs ground beef, 80/20 fat ratio 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 each) 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
# Directions:
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 wooden spoon, until browned, approximately 6 to 8 minutes. Drain excess fat if necessary.
02 - Add the diced onion, bell pepper, jalapeño if using, and garlic to the pot. Sauté until vegetables are softened, 5 to 6 minutes.
03 - Stir in the tomato paste and cook for 1 minute to deepen the flavors.
04 - Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Cook, stirring constantly, for 1 minute until fragrant.
05 - Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir well 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 to 45 minutes, stirring occasionally to prevent sticking.
07 - Taste and adjust seasoning with additional salt or spices as desired. Serve hot with your choice of toppings.
# Expert Tips:
01 -
- Feeds a hungry crowd without breaking the bank or requiring fancy techniques
- Gets better overnight, making it the ultimate make-ahead champion for game day prep
02 -
- Draining the beef fat depends on your preference—some richness makes the chili feel more luxurious
- The chili needs at least 35 minutes of simmering for the flavors to marry properly
03 -
- Bloom your spices in the hot pan before adding liquids—it unlocks flavors you cannot get any other way
- Taste and adjust seasonings after 30 minutes of simmering, not before