One of the things I always look forward to on cold football Sundays when I’m tailgating, is a nice hot bowl of spicy, meaty, chili. As always, these recipes can easily be converted for vegetarians and we often will make a smaller pot for our friends who like it a little less zesty. This came out with just the right bite. One thing I love too, is everyone has a little different take on how to make chili. It is a good conversation starter and you’re bound to end up with a few tips or additions you might not have considered.
The list of ingredients may seem a little daunting but when you’re talking about a main course for a houseful of guests the bit of work you put in on the front end is much more time you’ll be able to spend hanging out and enjoying your company and the game. The following recipe will feed up to 6 adults. Double as necessary.
Tailgate Recipe: Chilly Weather Chili
2 cans chili/pinto beans
1 green bell pepper – diced
1 red bell pepper-diced
1/2 white onion-diced
10 cloves garlic roughly chopped
10-15 nacho (less spicy) jalapenos
1 can tomato soup
1 can diced tomatoes
1 can tomato paste
1 can tomato sauce
1/2 can red enchilada sauce
1 lb browned ground pork or turkey
1 lb browned burger (or optionally left over steak, cubed)
1 Tbs cumin
1 Tbs white (or black) pepper
1/2 can of beer or beef broth
I served this in a bread bowl which is a loaf of shepherds bread with the top cut off and the insides dug out. If you’re planning for more than 4-6 people you may want to call the bakery the day before you intend to buy them and make sure they will have enough on hand. You can also make baked potatoes to serve the chili on.
There are many fun additions that could comprise a chili bar; soft flour tortillas, crunchy tortilla strips, crackers, crispy jalapenos (look in the produce section or near the croutons) sour cream, shredded cheese and even the old stand by – Fritos.
Start your party off with a couple of light appetizers of fruits and veggies and go for the end-zone with this belly busting chili.