Hearty Tailgate Chili
Recipe Louisiana Kitchen & Culture
Serves a crowd
Tailgate Chili With Rotel, Kidney Beans, Ground Beef
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Heat oil in a heavy Dutch oven until shimmering; add onions and cook, stirring often, until onions begin to soften. Add garlic and cook until fragrant. Add ground beef and cook, chopping into fine mince, until beef is brown and crumbly. Meanwhile, combine chili powder, black pepper, cumin, smoked paprika, and cayenne; toast in a small pan over low heat until fragrant. Add to ground beef, stir thoroughly and allow to cook for a few minutes.
Stir in kidney beans, tomatoes, and beef broth; bring to a simmer. Taste and add salt as desired; will vary depending on how salty canned goods are.
Cover and simmer for 2 hours, stirring from time to time, tasting and adjusting seasoning. At the end, stir in a handful of finely ground cornmeal or masa to thicken, if desired. Simmer for five minutes; serve at once. Have guests garnish as desired.
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