No matter which part of the country you happen to be in, fall weekends mean family, friends, football and a good chili recipe that’s sure to be a touchdown. This recipe takes under an hour to cook and can easily be doubled if you’re expecting a large number of fans to show up for your tailgating festivities.
Wondering how you’ll keep your chili warm? No worries. Many tailgates these days are equipped with power sources. However, even if you don’t have a source of electricity available, foods like chili recipes, pizza and soup will stay plenty warm for the beginning of a tailgating celebration. Another option is to take advantage of your RV power by using a power inverter that plugs right into your RV lighter for instant electricity.
1 Tablespoon olive oil
2 onions, chopped
2 bell peppers, cut into ½-inch pieces
4 cloves garlic, chopped
2 pounds ground beef
1 6-ounce can tomato paste
¼ cup chili powder
2 teaspoons ground cumin
2 12-ounce bottles of lager beer
2 19-ounce cans kidney beans, rinsed
1 28-ounce can diced tomatoes
Kosher salt and pepper to taste
Corn bread (store-bought or from a mix)
Toppings (sour cream, scallions, avocados, cilantro, jalapeños, cheddar cheese, and roasted pumpkin seeds)
Heat the olive oil in a large pot over medium-high heat. Add the onions, bell peppers, and garlic. Cook, stirring occasionally, until soft, 6 to 8 minutes.
Add your beef and cook, breaking it up with a spoon, until it’s no longer pink (about 5 to 7 minutes). Add the tomato paste, chili powder, and cumin and cook, stirring for 2 minutes.
Pour in the beer, beans, the tomatoes and juices, 2½ teaspoons salt and ½ teaspoon pepper. Simmer over medium heat, stirring occasionally, until thickened, 20 to 25 minutes. Serve with corn bread and toppings as desired.
The easiest way to keep this chili recipe hot while in transit is by using heavy aluminum foil. Wrap up your pre-cooked items to keep them warm and insulated.
Serving size: 8
Hands-on time: 25 minutes
Total time: 50 minutes