Kosher Tailgate Chili Recipe

Name: Kosher Tailgate Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 pounds ground beef; 2 tablespoons olive oil; 1 large onion, chopped, divided; 1 green bell pepper, chopped; 1 poblano pepper, chopped; 1/2 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; 1 habanero pepper, seeded and minced; 3 cloves garlic, minced; 2 (15 ounce) cans chili beans; 1 (14.5 ounce) can diced tomatoes; 2 (6 ounce) cans tomato paste; 1 (8 ounce) can tomato sauce; 1 cup water; 3 tablespoons chopped scallions; 1/4 cup chili powder; 1 tablespoon ground cumin; 1 tablespoon salt; 1 1/2 teaspoons ground black pepper; 1 teaspoon garlic powder; 1/2 teaspoon ground cayenne; 1 cup shredded iceberg lettuce

Servings: persons

2 1/2 pounds ground beef
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 poblano pepper, chopped
1/2 red bell pepper, chopped
2 jalapeno peppers, seeded and minced
1 habanero pepper, seeded and minced
3 cloves garlic, minced
2 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
1 (8 ounce) can tomato sauce
1 cup water
3 tablespoons chopped scallions
1/4 cup chili powder
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoons ground black pepper
1 teaspoon garlic powder
1/2 teaspoon ground cayenne
1 cup shredded iceberg lettuce

1
Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Drain off excess fat.
2
Heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion. Add green bell pepper, poblano pepper, red bell pepper, jalapeno peppers, habanero pepper, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Stir in cooked beef, chili beans, diced tomatoes, tomato paste, tomato sauce, water, and scallions.
3
Stir chili powder, cumin, salt, black pepper, garlic powder, and cayenne into the pot. Bring chili to a simmer over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, until flavors combine, about 2 hours.
4
Remove chili from heat and cool briefly, about 30 minutes. Cover and refrigerate, 8 hours to overnight.
5
Reheat chili by bringing it to a simmer over medium heat. Reduce heat to low and let chili cook slowly, stirring occasionally, for flavors to develop, 4 to 6 hours.
6
Top servings of chili with shredded lettuce and remaining 1/4 cup chopped onion.

942

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 1/2 pounds ground beef, 2 tablespoons olive oil, 1 large onion, chopped, divided, 1 green bell pepper, chopped, and more.

Yes, Kosher Tailgate Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kosher Tailgate Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions