Savannah Tailgater Chili
Created by QueenBea on January 17, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 60m
- Recipe #4149
Ingredients
- 3 tablespoons olive oil
- 2 pounds ground beef
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 1 medium onion, diced (about 1 cup)
- 1 small green bell pepper, seeded and diced (about 1/2 cup)
- 2 large cloves garlic, finely chopped
- 1/4 cup chili powder, plus more to taste
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- 3 (15 ounce) cans red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) bag frozen corn kernels
- Sour cream, for serving
- Grated cheddar cheese, for serving
How to Make
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Step 1: Heat 2 tablespoons of the olive oil in a large pot over medium-high heat.
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Step 2: Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes
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Step 3: Season the beef with 1/2 teaspoon each salt and pepper.
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Step 4: Using a slotted spoon, transfer the beef to a paper towel lined plate.
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Step 5: Heat the remaining 1 tablespoon oil in the pot.
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Step 6: Add the onion, bell pepper and garlic and sauté until softened, about 5 minutes.
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Step 7: Stir in the chili powder, cumin and oregano and cook for 1 minute.
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Step 8: Return the beef to the pot.
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Step 9: Stir in the beans, tomatoes, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt.
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Step 10: Simmer 30 to 45 minutes.
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Step 11: Taste and add more chili powder, if needed.
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Step 12: Ladle into serving bowl and top with sour cream and shredded cheese.
Nutritional Facts
- Serving Size: 1 (450.4 g)
- Calories 823.5
- Total Fat - 31.8 g
- Saturated Fat - 9.4 g
- Cholesterol - 118.1 mg
- Sodium - 1490.9 mg
- Total Carbohydrate - 79.4 g
- Dietary Fiber - 24.9 g
- Sugars - 9.1 g
- Protein - 57.2 g
- Calcium - 150.2 mg
- Iron - 12.7 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.6 mg