Chef Pam Smith Texy Aussie Grassfed Beef and Black Bean Chili

  • Prep time 0Min
  • Cook time 0Min
  • Technique Stew
  • Meat Beef
  • Cut Ground
  • Serves 0

This “Make it Quick, Make it Great!” Chili is made possible by using ingredients that are already perfectly seasoned for wow-flavor! The Chili can be assembled from your Tailgate Taco Bar and heated together in a stovetop pot, microwaved till steamy hot in a microwavable bowl, or my personal favorite, built into a personal “Lunch in a Thermos.”


2 tablespoons tomato sauce

¼ cup Aussie Grasssfed Taco Beef (see original Taco Bar recipe)

2 tablespoons Zesty Black Beans (see original Taco Bar recipe)

2 tablespoons salsa or pico de gallo

1 tablespoon chili powder

1 tablespoon finely shredded sharp cheddar cheese

12-ounce thermos

Tailgate Taco Bar Toppings, as desired


  1. To a large microwavable glass cup or bowl, add tomato sauce, Taco Beef, Zesty Black Beans, salsa/pico de gallo, and chili powder. Mix together and cover.

  2. Heat till steaming hot. While heating, pour steaming hot water into thermos to prepare it to hold heat.

  3. Remove chili from microwave and stir. Pour into prepared hot thermos, top with finely shredded cheddar.

  4. Place top on thermos, and take along for a perfectly delicious protein and plant-packed lunch-on-the-go! Bring along Tailgate Taco Bar Toppings to add or enjoy as a side.