Description
Discover how to make the perfect Slow Cooker Tailgate Chili that is packed with flavor and sure to impress your guests. Get the ultimate game day recipe now!
Ingredients
- 2 pounds (900g) ground beef
- 1 pound (450g) beef sausage
- 3 cans (425g each) kidney beans, drained
- 1 can (425g) kidney beans in spicy sauce
- 2 cans (800g total) diced tomatoes with juice
- 1 can (170g) tomato paste
- 3 stalks celery, chopped
- 1 large yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 green chile peppers, seeded and chopped
- 1 tablespoon (15 ml) beef bacon bits
- 4 beef bouillon cubes
- 120ml beef broth
- 60ml chili powder, or more to taste
- 1 tablespoon (15 ml) minced garlic
- 1 tablespoon (15 ml) Worcestershire sauce
- 1 tablespoon (15 ml) dried oregano
- 2 teaspoons (10 ml) ground cumin
- 2 teaspoons (10 ml) hot sauce
- 1 teaspoon (5 ml) dried basil
- 1 teaspoon (5 ml) cayenne pepper
- 1 teaspoon (5 ml) paprika
- 1 teaspoon (5 ml) white sugar
- 1 teaspoon (5 ml) salt, or more to taste
- 1 teaspoon (5 ml) ground black pepper, or more to taste
- 1 bag (300g) corn chips
- 1 package (225g) shredded Cheddar cheese
Instructions
- Collect all necessary ingredients.
- Place a large pot on the stove over medium-high heat. Break apart the ground beef and sausage into this hot pot. Cook, stirring often, until the meat is thoroughly browned. Remove any excess fat.
- Add the drained kidney beans, kidney beans in spicy sauce, diced tomatoes with their juice, and tomato paste to the pot. Incorporate the chopped celery, onion, green and red bell peppers, green chiles, bacon bits, bouillon cubes, beef broth, 1/4 cup chili powder, minced garlic, Worcestershire sauce, oregano, cumin, hot sauce, basil, cayenne, paprika, sugar, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir everything together, then cover and let it gently cook over low heat for a minimum of 2 hours, stirring from time to time.
- Sample the chili and adjust with additional salt, pepper, and chili powder if needed. The longer you allow it to cook, the more flavorful it becomes. Once done, remove from heat and serve, or let it cool, refrigerate, and reheat the following day.
- For serving, spoon the hot chili into bowls and garnish with corn chips and shredded Cheddar cheese. Enjoy!
