Super Party Bowl Chili with Avocado Garnish Recipe

Some of the best beef chili recipes feature Hass Avocados. This party bowl chili with avocado is an easy-to-make player for your tailgating menu.

Re-Calculate: Ingredients


  • 3 Tbsp. olive oil
  • 1 large red onion, finely chopped
  • 1 red bell pepper, cored, seeded, diced
  • 1 yellow or orange bell pepper, cored, seeded, diced
  • 1 mild Anaheim chile pepper, cored, seeded, diced
  • 2 tsp. minced garlic
  • 3 lbs. ground beef
  • 2 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 3 (10-oz.) cans tomatoes with chiles or 1 (28-oz.) can chopped tomatoes
  • 1 (8-oz.) can of tomato sauce
  • 2 (15 oz.) cans red kidney beans, drained and rinsed
  • Kosher salt and freshly ground pepper to taste
  • Sour cream, for garnish
  • Cilantro leaves, for garnish
  • 4 ripe, Fresh Hass Avocados, seeded, peeled, sliced, for garnish



  1. Place olive oil in large heavy stockpot, add onion, bell peppers, and garlic and cook over low heat until very soft, about 15-20 minutes, stirring occasionally.
  2. In a separate large skillet, break ground beef into small pieces and brown thoroughly over medium high heat. Drain off any fat. Add chili powder and cumin, combine well; transfer cooked meat to stockpot with vegetables. Add tomatoes with juices, tomato sauce, beans and broth to pot, and combine all ingredients well. Increase heat slightly until all ingredients are heated through, reduce heat to simmer and add bay leaves. Cover loosely and simmer for at least one hour, stirring occasionally. Taste and adjust seasonings with salt and pepper.
  3. If using a slow cooker, transfer chili once it is well heated to the appliance's bowl and cook on low setting for up to 8 hours.
  4. If chili is prepared in advance, store in a covered, non-reactive bowl such as glass or plastic for up to two days. Do not cover with aluminum foil or store in an aluminum or unlined metal bowl, as these will interact with the acid in the tomatoes and spoil the taste of the chili. Chili may be cooked in a non-reactive stockpot and refrigerated overnight; reheat in slow cooker the next day on low setting for 8-10 hours.

Serving Suggestions:

To serve, remove bay leaves and ladle chili into deep bowls. Garnish with a spoonful of sour cream, a pinch of cilantro leaves and slices of avocado. For outdoor tailgating or camping excursions, warm your chili by reheating it in a Dutch oven over/under coals