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Another one of my Fall favorites is chili! I grew up having chili when the weather would start to turn colder and it brings back warm memories. I found this chili recipe a few years ago and it has become my absolute favorite! I like the chunkiness of it as well as the flavor. I also like that it’s quick to make. Finally, it freezes well and for our family, making one pot usually will lead to three meals after I freeze half of it.

You start off by browning your ground beef. I always take my ground beef out of the pot when it’s browned and place it on top of a paper towel that is covering a large bowl. This allows the meat to drain not only in to the paper towel, but down in to the bowl. It is an easy way to drain the grease off of hamburger meat.


You then add your peppers, onions, and garlic and saute in the olive oil. Once they are softened, about 5 minutes, you return the beef to the pan and add in the remaining ingredients.


This is going to simmer on the stove for 30 to 45 minutes. As you are getting closer to it being done, taste it and add more chili powder if you want some additional heat and flavor. You could also use some hot sauce if you really want to kick it up a bit! Usually though, not all of us like it that hot, so my husband will add hot sauce to his in his own bowl.

Serve the chili with shredded cheddar on top and if you like, some sour cream. This chili would also be great to use when making petros: fritos, chili, tomato, cheese, sour cream, and other toppings you might like on a petro.


Savannah Tailgate Chili

3 Tbsp olive oil
2 lbs ground beef
1 medium onion, diced
1 green bell pepper, diced
2 large cloves garlic, minced
1/4 cup chili powder, more to taste
2 tsp dried oregano
1 1/2 tsp cumin
2 15 oz cans kidney beans, rinsed
1 28 oz can diced tomato
1 15 oz can tomato sauce
1 10 oz bag frozen sweet corn
1 1/2 cups water
2 tsp salt
Grated cheese and sour cream for toppings

  1. Brown the ground beef in a large stock pot
  2. Once the meat is cooked through, remove and place on paper towels to drain
  3. Heat the olive oil in the stock pot
  4. Saute the garlic, onion, and bell pepper until softened
  5. Stir in chili powder, oregano, and cumin. Cook for 1 minute
  6. Return the beef to the pot, stir in beans, tomatoes, tomato sauce, and corn
  7. Add 1 1/2 cups water and 2 tsp of salt
  8. Simmer 30 to 45 minutes
  9. Taste and add more chili powder if desired
  10. Serve with grated cheese and sour cream if desired

We will usually split the chili in half and freeze half of it to use for another meal and a lunch at a later time. The entire batch will provide about 12 servings.

The original recipe can be found over at Food Network.