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Razorback Chili Recipe

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This recipe is perfect to whip up for football season. We serve if over corn chips and top it with sour cream and shredded cheddar cheese. This chili was a game-day favorite back in college after cheering on the Razorbacks. —Tamara Duncan
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min.
MAKES: 10 servings


  • 1 pound lean ground beef (90% lean)
  • 2 cans (16 ounces each) chili beans, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato sauce
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 cup salsa
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 10 cups corn chips, optional
  • 1-1/2 cups (10 ounces) shredded cheddar cheese
  • 3/4 cup sour cream

Nutritional Facts

1 serving (1 cup) equals 165 calories, 4 g fat (2 g saturated fat), 22 mg cholesterol, 663 mg sodium, 20 g carbohydrate, 6 g fiber, 15 g protein.


  1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the beans, tomato sauce, tomatoes, salsa and seasonings. Bring to a boil. Reduce heat; cover and simmer for 40 -45 minutes or until thickened and heated through.
  2. Serve in bowls over corn chips if desired. Top with cheddar cheese and sour cream. Yield: 10 servings.
Originally published as Razorback Chili in Test Kitchen Favorites 2004 2005, p80

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Reviewed Oct. 8, 2014

"Easy and excellent!"

Reviewed Sep. 28, 2010

"Loved it! Our kitchen is gluten-free for our Celiac daughter, no season packets for us, and this recipe has lots of flavor."

Reviewed Sep. 3, 2009

"Go Razorbacks-I live in Fayetteville, AR. Chili sounds wonderful, will try it soon."

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