Friday, August 29, 2014

Tailgate Chili


I am so excited for Fall you guys. Summer has been wonderful and mild in Montana but I am ready for the holiday season. I set out to make a traditional chili recently with a homemade buttermilk cornbread (that recipe is coming soon). I went with a recipe from Allrecipes and tweaked it by adding in two tablespoons of creamy peanut butter, which I had read was the secret to the best chili recipes. The result was a hearty chili perfect for fall.

My favorite way to eat chili is with fresh cornbread crumbled on top. What's yours?





Tailgate Chili
Makes about 12-15 servings

Ingredients:

  • 2 pounds ground beef chuck
  • 1 pound bulk Italian sausage
  • 3 (15 ounce) cans chili beans, drained
  • 1 (15 ounce) can chili beans in spicy
  • sauce
  • 2 (28 ounce) cans diced tomatoes with
  • juice
  • 1 (6 ounce) can tomato paste
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 green chile peppers, seeded and
  • chopped
  • 1 tablespoon bacon bits
  • 4 cubes beef bouillon
  • 1/2 cup beer
  • 1/4 cup chili powder
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1 teaspoon white sugar
  • 2 Tbsp. peanut butter (optional- add in after simmering 2 hours and stir well)
  • garnish:
  • 1 (10.5 ounce) bag corn chips such as
  • Fritos®
  • 1 (8 ounce) package shredded Cheddar
  • cheese

Directions:

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve.


Recipe adapted from Allrecipes. Sharing this recipe at the following fun link parties.

6 comments:

  1. I love when chili season arrives…I have awhile. The temps have been in he triple digits here in Florida.

    Cheers to cooler temperatures!
    Velva

    ReplyDelete
    Replies
    1. Yes! I am so excited for fall weather :)

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  2. Yay for chili season!!! Your chili looks so flavorful and richly delicious! I want to make a big pot in a couple of weeks when/if it starts to cool off! Love your cornbread crumble, too.
    Blessings,
    Leslie

    ReplyDelete
    Replies
    1. Thanks Leslie :) So happy when you visit my blog! Hug on those beautiful kids for me :)

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