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Tailgate Chili
1 1/2 lb. beef brisket, cut into 1" pieces
1 1/2 lb. boneless pork shoulder, cut into 1" pieces
Salt and pepper
1 Tbsp. vegetable oil
1 Tbsp. unsalted butter
1 onion, chopped
1 jalapeno, seeded and minced
2 garlic cloves, sliced thin
1 green bell pepper, chopped
1 red bell pepper, chopped
1/3 cup tomato paste
6 1/2 cups beef broth
1 (12-oz.) package chorizo, cut into 1/2" rounds
2 tsp. chipotle powder
2 tsp. ground cumin
2 tsp. smoked paprika
1/2 tsp. cayenne pepper
1/4 tsp. red pepper flakes
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Tailgate Chili

Tailgate Chili

Tailgate Chili
  • Servings:Serves 6 to 8
  • Prep Time:30 minutes
  • Cook Time:160 minutes
1. Pat brisket and pork dry with a paper towel and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat until just smoking. Working in batches, cook meat until well browned all over, 8 to 10 minutes per batch. Transfer browned meat to a plate and continue with remaining batches.
2. Add butter and onion to now-empty pot, reduce heat to medium-low, and cook, stirring occasionally, until onion is softened, about 5 minutes. Add jalapeno and garlic and cook, stirring frequently, until softened, 2 to 3 minutes. Add bell peppers, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste and continue to cook, stirring, for 5 more minutes.
3. Add broth, brisket, pork, chorizo, chipotle, cumin, paprika, cayenne, and pepper flakes to pot and bring to a simmer. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until pork and brisket are tender, 2 to 2 1/2 hours. Season with salt and pepper to taste and serve.
Source: Hannaford fresh Magazine, January - February 2017