The Herd’s Tailgate Chili

Ingredients

• 2 pounds ground beef
• 2 onions, diced
• 2 green bell peppers, diced
• 3 cloves garlic, minced
• 2 (1.25 ounce) packages chili seasoning mix
• 1 1/2 tablespoons chili powder
• 1 1/2 tablespoons ground cumin
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 4 (14.5 ounce) cans diced tomatoes
• 2 (28 ounce) cans crushed tomatoes
• 3 (14.5 ounce) cans stewed tomatoes
• 2 (16 ounce) cans navy beans, drained and rinsed
• 3 (16 ounce) cans seasoned chili beans, undrained
• 2 (15 ounce) cans pinto beans, drained and rinsed
• 2 (15 ounce) cans red kidney beans, drained and rinsed
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 (15 ounce) cans black-eyed peas, drained and rinsed

Directions

Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes.

Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.