Ultimate Tailgate Game Day Chili

Allergens

Dairy (if using dairy-based sour cream), Gluten (if using gluten-containing tortilla chips)

Ingredients

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) red kidney beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 can (10.5 oz) tomato soup
• 1 cup beef broth
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1/2 tsp cayenne pepper
• Salt and black pepper, to taste
• 1/4 cup chopped cilantro
• Toppings: shredded cheese, sour cream, diced onions, and tortilla chips

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain excess fat.
2. Add onion and garlic to the pot with the cooked ground beef. Sauté until onions are translucent.
3. Stir in chili powder, cumin, smoked paprika, coriander, cayenne pepper, salt, and black pepper. Cook for 1 2 minutes, or until fragrant.
4. Add kidney beans, crushed tomatoes, tomato soup, and beef broth to the pot. Stir well to combine.
5. Bring chili to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
6. Remove from heat and stir in chopped cilantro.
7. Serve hot with desired toppings and enjoy your Ultimate Tailgate Game Day Chili!

Chef’s Insight

To add extra depth of flavor, toast and grind your own cumin and coriander seeds before adding them to the chili.

Notes

Feel free to adjust the spiciness of the chili by adding more or less cayenne pepper according to your preference.