Sunday, November 20, 2011

Tailgate Chili

When I think of fall, three things come to mind....cooler weather, football, and chili. I grew up in a small college town and there is absolutely nothing like it. The town would come together to cheer on the High school football team on Friday nights and gather again for the college game on Saturday. One thing we always had at tailgates was a hot bowl of spicy chili. True comfort food. I miss my hometown, but making a big batch of chili always takes me back.


1 yellow onion diced
3 cloves garlic finely chopped
3 fresh jalapeno peppers seeded and finely chopped
3 lbs ground beef
1 lb breakfast sausage in the tube
3 packaged McCormick chili seasoning
3 large cans tomato sauce (29 oz each)
2 cans diced tomatoes (14.5 oz each)
1 tablespoon kosher salt
1/2 tablespoon pepper
2 cans dark red kidney beans drained and rinsed
2 tablespoons sugar

Preheat oven to 325°F.

Add meat, sausage, onion, garlic, and jalapenos to a dutch oven. Brown and break up the meat until no longer pink.

Drain off the excess grease. I pour mine into a large strainer and then put it back into the pot. Add seasoning packets and stir over medium heat so the spices get absorbed into the meat mixture. Next, add in the tomato sauce and diced tomatoes and bring to a boil. Cover with a lid and place in the oven. Cook for 3 hrs stirring frequently. The last hour add the beans and sugar and continue to cook for another hour. Serve with your choice of toppings. Here are a few of my favorites:


shredded cheddar cheese
sliced jalapenos
chopped onions
Frito's (in the bottom topped with chili for a Frito chili pie)
vinegar (I know it sounds weird, but once you try it, you'll be hooked!)

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