Tailgate Chili and Nachos

It is tailgate time, and that means time for some great shredded beef chili or nachos. Fire up the crock pot for this versatile recipe with easy to follow step by step photo instructions.

Table of Contents

• Introduction
• ✔️Tips
• 📖TAILGATE CHILI RECIPES
• 🖼️Step-by-Step Instructions
• 📖 Recipe

Introduction

Fall is rapidly approaching and football season is starting, so that means tailgating or game parties. Eat this great shredded beef chili from a bowl or create some impressive nachos. Your choice since all you do is adjust the broth in the recipe.

We have had a bit of a boring menu recently. I've still got some retirement recipe block. I had mentioned chili but a new chili, I just couldn't imagine since I have hundreds. I exaggerate, but you get the idea. See my 19 published recipes.

My wife came to the rescue of my post-retirement cooking block perhaps accidentally. She came home with a small roast. Just for something to cook with leftovers. She had no enthusiasm.

We love pot roast, but it was just boring. Well, the roast idea hit a chili idea, and here we go.

I have many excellent chili recipes, but my wife's favorite beef chili is my Crock Pot Chili. It is just a great classic red ground beef chili. A little tuck here, a little change there and I had my plan. I did cross check some other recipes, but I like mine best.

My Rating

In the high 4 or low 5 range. A very nice chili and some great nachos.

✔️Tips

This is an easy recipe to love. If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.

Adjust the heat to your taste with the cayenne pepper and if you want to kick it up, add a jalapeno.

This recipe is really good the first day but like may things like this, I think it is a bit better on the second day. This will freeze well for 2-3 months.

An easy recipe to double in a larger crock pot.

📖TAILGATE CHILI RECIPES

Ultra Simple Crock Pot White Chicken Chili

Crock Pot Chili - Classic ground beef chili

Low Fat High Taste Crock Pot White Chicken Chili

TAILGATE RECIPE ROUNDUP

🖼️Step-by-Step Instructions

Very standard looking chili components.

Start with a 2 to 3-pound chuck roast. Trim off any trimmable fat. If doubling then 5 pounds.

Chop one large onion and one green pepper. Mince or crush two cloves garlic.

Add onion, green pepper, 28 oz kidney beans (drained and rinsed), 28 oz diced tomatoes, 6 oz can tomato paste, 2 cloves crushed or minced garlic, 6 tablespoons chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon pepper. Mix well.

Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor. Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, ¼ to ½ teaspoon cayenne pepper to taste is optional. And if you're adventurous, then one jalapeno minced.

Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for the last hour.

Eat straight up as chili or make some impressive nachos. This should also reheat great or freeze.

📖 Recipe

Tailgate Chili and Nachos

From Dan Mikesell AKA DrDan

It is tailgate time, and that means time for some great shredded beef chili or nachos. Fire up the crock pot for this versatile recipe with easy to follow step by step photo instructions.

Tap to leave a Rating

4.39 from 13 votes

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Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings #/Adjust if desired 8

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Ingredients

US Customary - Convert to Metric

• ▢ 2-3 pound chuck roast - trimmed
• ▢ 1 onion - large diced
• ▢ 1 green pepper - diced
• ▢ 2 cloves garlic - minced or crushed
• ▢ 28 oz red kidney beans - 2 cans drained and rinsed
• ▢ 28 oz diced tomatoes - 2 cans
• ▢ 6 oz tomato paste
• ▢ 6 tablespoons chili powder - yes tablespoons
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon oregano
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 0 - 2 cups low-sodium beef broth - adjust to desired thickness
• ▢ ¼ - ½ teaspoon cayenne pepper - optional to taste
• ▢ 1 jalapeno pepper - minced Optional

Instructions

• Start with a 2 to 3 pound chuck roast. Trim off any trimmable fat. If doubling this recipe, use 5 pounds.
• Chop one large onion and one green pepper. Mince or crush 2 cloves garlic.
• Add onion, green pepper, 2 cloves crushed or mince garlic, 28 oz kidney beans (drained and rinsed), 28 oz diced tomatoes, 6 oz can tomato paste, 6 tablespoons chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, ½ teaspoon pepper. Mix well.
• Options are up to 2 cups of beef broth. 2 cups for a normal chili, 1 cup for thick chili and ok for nacho. None for very thick nachos topping. Also, ¼ to ½ teaspoon cayenne pepper to taste is optional. And if you're adventurous, add one jalapeno minced.
• Work the beef into the crock pot mixture. Be sure to get some on top of the beef to add flavor.
• Cook on low for 8 hour total. With one hour left, remove the beef, shred and replace into the crock pot for last hour.
• It will be fine on "keep warm" for a few hours.

Recipe Notes

Pro Tips:

If you want a normal thickness chili, then 2 cups of broth. If you want a very thick nacho topping then no broth. And if you want to use for both, 1 cup.

Will reheat great and also freezes well.

Double should work fine in a crock pot that is at least 6.5 qts. but better in an 8 qt pot. As written, it needs 4 qt. or more.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 329 kcalCarbohydrates : 34 gProtein : 34 gFat : 7 gSaturated Fat : 2 gPolyunsaturated Fat : 1 gMonounsaturated Fat : 3 gCholesterol : 50 mgSodium : 547 mgPotassium : 1149 mgFiber : 13 gSugar : 8 gVitamin A : 3600 IUVitamin C : 33.8 mgCalcium : 120 mgIron : 7 mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Main Course

Cuisine :American|Mexican

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Originally published February 15, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.