Tailgate Tuesday: Chili


(note: Tailgate Tuesday posts are special features written for the SideLion Report from the gracious gals of The Thrifty Table. Check in every Tuesday for a new recipe perfect for that week’s tailgate party!)

Fall is the perfect time of year to make chili. I think I have made this thrifty dinner 3 times already this season! This is my latest version that I based off of my mom’s recipe. I usually change it each time, so add whatever ingredients you like! You cannot go wrong with making chili. This is a great meal to take in a crock-pot to a tailgate on a chili day!

Tailgate Chili

Ingredients
1-2 lbs. ground beef
1 can red kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1/2 diced onion
1-2 cans diced canned tomatoes (a kind with chilies adds a spicy flavor)
1/2 diced green pepper
ketchup
Worcestershire sauce
paprika
chili powder
cumin

Directions
Brown meat in a pan until done. Add to slow cooker along with beans, onion, tomatoes, and green pepper.

Add several tablespoons of ketchup and a few dashes of Worcestershire sauce. Season with paprika, chili powder, and cumin. Add salt and pepper to taste. Add 1/2 cup of water if needed.

Cook on high for 3-5 hours until all ingredients are cooked and it is full of flavor. Serve on noodles or Frito chips and top with sour cream and shredded cheese. Enjoy!


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