Tailgate Beef Chili Beans (Print Version)
Rich ground beef and beans simmered with spices for a bold, savory dish perfect for gatherings.
# Recipe Ingredients:
→ Meats
01 - 2 lbs ground beef (80/20 preferred)
→ Vegetables
02 - 1 large yellow onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1 jalapeño, seeded and finely chopped (optional, for heat)
→ Beans
06 - 2 cans (15 oz each) kidney beans, drained and rinsed
07 - 1 can (15 oz) pinto beans, drained and rinsed
→ Tomatoes & Liquids
08 - 1 can (28 oz) crushed tomatoes
09 - 1 can (15 oz) diced tomatoes
10 - 1 cup beef broth
→ Spices & Seasonings
11 - 3 tbsp chili powder
12 - 2 tsp ground cumin
13 - 1 tsp smoked paprika
14 - 1 tsp dried oregano
15 - 1 tsp kosher salt (plus more to taste)
16 - ½ tsp ground black pepper
17 - ¼ tsp cayenne pepper (optional)
→ Other
18 - 2 tbsp tomato paste
19 - 2 tbsp olive oil
# Directions:
01 - Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned (about 6–8 minutes). Drain excess fat if necessary.
02 - Add the diced onion, bell pepper, jalapeño (if using), and garlic. Sauté until vegetables are softened, 5–6 minutes.
03 - Stir in the tomato paste and cook for 1 minute, allowing the flavors to deepen.
04 - Add the chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using). Cook, stirring, for 1 minute until fragrant.
05 - Pour in the crushed tomatoes, diced tomatoes, and beef broth. Stir to combine, scraping up any browned bits from the bottom of the pot.
06 - Add the drained beans and bring the chili to a simmer. Reduce heat to low, cover partially, and cook for 35–45 minutes, stirring occasionally.
07 - Taste and adjust seasoning with additional salt or spices as desired. Serve hot, garnished with your favorite toppings.
# Expert Advice:
01 -
- The 80/20 ground beef creates richness without being greasy
- Simmering partially uncovered concentrates those bold flavors beautifully
02 -
- Letting the spices cook in the fat for that full minute makes a huge difference
- Partially covering instead of fully covering concentrates the flavor
03 -
- Use freshly ground spices for the most vibrant flavor
- Let the chili rest for 10 minutes before serving for the best texture