Redskins Tailgate Chili

Get ready to elevate game day with Redskins Tailgate Chili, a hearty and flavorful blend of ground beef, colorful bell peppers, beans, and a rich, spiced tomato base that’s perfect for feeding a crowd. This chili recipe strikes the ideal balance of smoky, savory, and slightly spicy flavors thanks to a bold mix of chili powder, cumin, paprika, and a hint of cayenne. Simmered low and slow for maximum flavor, this one-pot wonder is easy to prepare yet incredibly satisfying. Serve it steaming hot with your favorite toppings, like shredded cheddar, sour cream, and green onions, for a customizable feast that will keep everyone coming back for more. Whether you’re tailgating at the stadium or hosting a cozy football watch party at home, this chili is a guaranteed touchdown for flavor and comfort. Perfect for large gatherings, it's a must-try for chili lovers craving a vibrant, crowd-pleasing dish!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 2 pounds ground beef
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 28 ounces diced tomatoes (with juices)
• 6 ounces tomato paste
• 15 ounces kidney beans, drained and rinsed
• 15 ounces black beans, drained and rinsed
• 1 cup beef broth
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon sugar
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream
• 0.25 cup chopped green onions (optional)

Directions

Step 1

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 2

Add the diced onions and sauté until softened, about 3–4 minutes.

Step 3

Stir in the minced garlic and cook for another 1–2 minutes until fragrant.

Step 4

Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 6–8 minutes. Drain excess grease if necessary.

Step 5

Stir in the diced green and red bell peppers, and cook for 4–5 minutes until they begin to soften.

Step 6

Add the diced tomatoes with their juices, tomato paste, kidney beans, black beans, and beef broth to the pot. Stir to combine.

Step 7

Mix in the chili powder, ground cumin, paprika, cayenne pepper, dried oregano, salt, black pepper, and sugar.

Step 8

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 60–75 minutes, stirring occasionally.

Step 9

Taste and adjust seasoning if necessary.

Step 10

Serve the chili hot, topped with shredded cheddar cheese, a dollop of sour cream, and green onions if desired.

Nutrition Facts

Serving size	3542.7 grams (3542.7g)

Amount per serving	% Daily Value*
Calories	4210

Total Fat 256.70g	329%
Saturated Fat 109.50g	548%
Polyunsaturated Fat 2.70g
Cholesterol 821mg	274%
Sodium 6639mg	289%
Total Carbohydrate 259.70g	94%
Dietary Fiber 74.20g	265%
Total Sugars 78.60g
Protein 253.80g	508%

Vitamin D 0IU	0%
Calcium 1608mg	124%
Iron 47mg	258%
Potassium 8623mg	183%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.9%

Protein: 23.3%

Carbs: 23.8%