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Tailgate Chili Recipe

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This recipe for Tailgate Chili is from Horner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3.5 lbs ground chuck
1/3 c. Cilantro - fresh
3 cloves garlic
1/2 Habanero chile
2 - 15 oz. cans kidney beans
1 lime wedge
1 tbsp. Oregano, dried
1 tomato
1 white onion, large
1/4 tsp. Cayenne pepper
1/4 c. Chile powder
1 tsp. salt & freshly ground pepper, coarse
2 Tbs. Olive oil
1-1/2 tsp. cumin, ground
1 Tortilla chips
1 Cheddar cheese
1 Sour cream
1 - 12 oz. bottle Amber beer
Directions:
Directions:
1. In a large skille, heat 1 Tbs. olive oil over medium to high heat. Working in batches if necessary, add beef & cook until no longer pink, about 3 minutes. Season with salt & pepper, drain in a colander, discarding fat, & set aside.
2. Add remaining Tbs. olive oil to skillet & reduce heat to medium. Add onions, garlic, & habanero. Season with salt. Cook until translucent, about 5 minutes.
3. In a 6-quart crock pot, combine been, onion mixture, chile powder, oregano, cumin, & cayenne pepper, stir to combine. Add tomato, cilantro, & beer. Cover & cook on high, stirring occasionally for 5 hours.
4. Add kidney beans & season with salt & pepper. Continue to cook, uncovered, until thickened, about 30 minutes. Garnish with cilantro & serve with desired toppings.

Alt : Put all ingredients in crock pot and cook with ground beef. Serve with desired toppings.
Number Of Servings:
Number Of Servings:
Depends on how much you eat :)
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I have made this many times for tailgates in Baltimore for the Johns Hopkins football weekends. The parents and players love it.

 

 

 

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