Game Day Lunch: Firecracker Tailgate Chili

Allergens

Dairy (sour cream), Wheat (tortilla chips)

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) chili beans in mild chili sauce
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) red kidney beans, drained and rinsed
• 2 cans (8 oz each) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 2 tbsp chili powder
• 1 tsp paprika
• 1 tsp ground cumin
• Salt and pepper, to taste
• Shredded cheese, for serving
• Sour cream, for serving
• Chopped green onions, for serving
• Tortilla chips, for serving

Instructions

1. In a large pot over medium heat, brown the ground beef until fully cooked. Drain excess fat and set aside.
2. Add diced onion and minced garlic to the pot with the cooked ground beef, sautéing until the onions are translucent.
3. Stir in chili powder, paprika, cumin, salt, and pepper, cooking for 1 2 minutes or until fragrant.
4. Add all remaining ingredients to the pot, stirring well to combine. Bring to a boil, then reduce heat and simmer for 20 30 minutes.
5. Taste and adjust seasonings as needed. Serve hot with desired toppings.

Chef’s Insight

This recipe is inspired by the flavors of a famous regional chili but with added depth from kidney beans and a blend of spices that packs a fiery punch. It's perfect for game day, a tailgate party, or any time you crave a hearty comfort dish.

Notes

Serve with beer or your favorite beverage for an authentic game day experience.