WEEKDAYS 1e|12c|p

Tailgate Chili

Michael Symon
Servings: 2
1 to 30 min

This chili is cozy, delicious and filled with meat, but the best part is it's a snap to make.

  • Ingredients
  • step-by-step directions
Tailgate Chili
  • Olive Oil for the pan
  • 1/2 pound Ground Beef
  • 1/2 Onion; diced
  • 1 Clove Garlic; minced
  • 1 teaspoon Chili Powder
  • Salt and Pepper
  • 1/2 Jalapeno; minced
  • 1/2 cup Tomato Juice
  • 1/4 cup chopped Cilantro
  • 1/2 14 ounce can Pinto Beans; drained
  • Salt and Pepper
  • 1/2 Avocado; cut into cubes
  • Heat the oil in a sauce pot and add the beef. Season with salt and pepper and add the onion and garlic and stir to combine. Cook until the meat is no longer pink and the onions and garlic are soft, about 5 minutes.
  • Add the jalapeno, chili powder, the tomato juice, cilantro, and beans. Season to taste with additional salt and pepper. Cook for 5 more minutes.
  • To plate, add the chili to a bowl and top with the avocado.

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