With the Super Bowl just days away, we are showing you one of our favorite tailgating chili recipes! Simple, fun, and delicious! In my culinary arts program at Escoffier I learned how to take my favorite, but simple dishes and make them extra special. When making chili the first thing to do is start by browning your meat in a medium sized sauce pot. After the meat has browned add the onions, peppers, jalapeños and garlic, and sauté for around 10 minutes. Next add your spices and cook for another 2 minutes. Once all of the flavors have had a chance to cook together add all of the beans, tomatoes and the beer. Bring the chili to a boil and reduce the heat and simmer for 1-1 1/2 hours. By slow cooking the chili, it gives all of the ingredients a chance meld together and become a complex dish. Once finished, you can garnish with a big dollop of sour cream and top it with shredded cheddar cheese and chopped green onions.
Tailgating Chili Recipe:
2-3 pounds ground beef
1 pound onion, diced
1 pound red bell pepper, seeded and cut into ¼ inch pieces
1 pound green pepper, seeded and cut into ¼ inch pieces
1-2 large jalapeno peppers, seeded and chopped
4 garlic cloves, minced
5 tbsp chili powder
½ tbsp garlic powder
1 tbsp cumin
½ tbsp coriander
1 28oz can crushed tomatoes with juice
2 15oz can kidney beans
1 15 oz can chili beans
½ 12 oz bottle of dark beer (stout or porter)
Pinch of cinnamon
Sour cream for garnish
Chopped green onions for garnish
Shredded Cheddar cheese for garnish
1. Saute ground beef in a large pot until completely browned, breaking up large clumps with a spoon.
2. Add onions, peppers and jalapenos and saute with the beef until softened, about 10 minutes.
3. Add spices and let cook for another 2 minutes. Add in the beans, tomatoes and beer and give it a good stir.
4. Cook on medium heat until the chili has come to a boil.
5. Reduce heat and simmer for about 45-60 minutes or until the flavors have married well.
6. Serve with a dollop of sour cream, some chopped green onions and a good helping of cheese.