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The Herd's Tailgate Chili

Tara K. Farley

"This is a no-fail recipe for chili that is made all in the same pot! Great to freeze and have for later on as well! I make this in a large amount and separate it up and freeze it."
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Ingredients

1 h 5 m servings 812 cals
Original recipe yields 10 servings

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Directions

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  1. Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.
  2. Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.

Nutrition Facts


Per Serving: 812 calories; 15.6 g fat; 125.1 g carbohydrates; 53.3 g protein; 57 mg cholesterol; 3409 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

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This was a wonderful chili, it had great taste and even the kids enjoyed it. Each kind of bean and the spice blend really worked together to make it very flavorful. I only used one onion becaus...

This is a good, mild chili. I served over corn chips, and topped it with Mexican Shredded Cheese.