Thanks for registering for Homecoming at Home!

Live stream link: The Tailgate Kits will be dropped off during the week of Homecoming. Stay tuned!

For now, enjoy this Crusader Chili Recipe:

Makes 12 servings.

  • 2 pounds ground beef chuck
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy sauce
  • 2 (28 ounce) cans diced tomatoes with juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 1 red bell pepper, seeded and chopped – RED
  • 1 yellow bell pepper, seeded and chopped – GOLD
  • ¼ cup chili powder
  • 1 tablespoon Worcestershire sauce or A1
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 teaspoons white sugar
  • Toppings as desired
    • Sour cream, chips, cheese, jalapenos, hot sauce, etc

Heat a large pot over medium-high heat. Crumble the ground chuck into the hot pan, and cook until evenly browned. Drain off excess grease. Optional: add meat to crockpot.

Step 2

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, red and yellow bell peppers, and chile peppers. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally. Optional: add to crockpot or original pot.

Step 3

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day. Optional: add to crockpot or original pot.

Step 4

To serve, ladle into bowls, and top with the desired toppings.

Questions? Contact Rose Branson at, or Lauren Lay at

Go, Crusaders!