Hearty Tailgate Chili

Soups & Stews

Recipe Louisiana Kitchen & Culture

Serves a crowd



  • cooking oil, as needed
  • 3 cups onions, diced
  • 6 cloves garlic, chopped
  • 2½ lbs ground beef
  • 4 tablespoons ground chili powder, preferably dark
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 2 (15-ounce) cans dark kidney beans
  • 1 can original Rotel tomatoes
  • 3 cups beef broth, or more as needed
  • salt, as needed
  • cornmeal, optional

Garnish options

  • sour cream, 
  • grated sharp Cheddar
  • diced onion
  • sliced green onions
  • chopped fresh cilantro
  • jalapeño pepper slices
  • corn chips
  • saltine crackers
  • hot pepper sauce
  • lime wedges

Tailgate Chili With Rotel, Kidney Beans, Ground Beef 

Tailgate Chili With Rotels, Kidney Beans, Ground Beef  

Click image to enlarge


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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