Tailgate Chili

Straightforward red chili with a Purdue flair. Reasonable spice level. Great with cornbread or over a carb (pasta, mac and cheese, baked potatoes).

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

In 8 qt Instant Pot or pan, cook meat and bacon fully, drain grease and set aside

Step 2

In the same pot with minimal residual oil, saute onions until translucent. Add garlic and all of the spices and cook another 1 minute.

Step 3

Add remaining ingredients, including cooked meat, to the pot and stir. Adjust water level according to preference. Celery can be added in the last 30 minutes to stay firm if desired.

Step 4

Stir occasionally while chili is cooking on slow cook. Alternatively, the Instant Pot can be pressurized using the Chili/Bean setting for 25 minutes.

Step 5

Serve with tortilla chips and shredded cheese and any other desired chili toppings.