Smoky Mountain Tailgate Chili

Allergens

Dairy-free, Gluten-free (if using gluten-free chili powder)

Ingredients

• 1. 2 lbs ground beef 2. 1 large onion, diced 3. 3 cloves garlic, minced 4. 2 cans (15 oz each) red kidney beans, drained and rinsed 5. 1 can (28 oz) crushed tomatoes 6. 1 can (14.5 oz) diced tomatoes 7. 2 tbsp chili powder 8. 1 tbsp cumin 9. 1 tsp paprika 10. 1/2 tsp cayenne pepper 11. 1/4 tsp black pepper 12. 2 cups beef broth 13. Salt, to taste

Instructions

1. In a large pot over medium heat, brown the ground beef, breaking it into crumbles. Drain excess fat.
2. Add onions and garlic, cook until translucent.
3. Stir in chili powder, cumin, paprika, cayenne pepper, black pepper, and salt. Cook for 1 minute, stirring constantly.
4. Add crushed tomatoes, diced tomatoes, beef broth, and kidney beans.
5. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the chili reaches your desired thickness.

Chef’s Insight

The key is to cook the ground beef until it's browned and crumbly, which helps create the perfect chili texture.

Notes

Serve with cornbread or tortilla chips for a complete Tailgate Game Day Dinner experience.