No, no, I didn't forget about your grumbling stomachs but rather couldn't think of the best time to get this post up. Wednesday was just too early for me, Thursday we were all getting amped for kickoff and then the game and the celebration, Friday was gameday analysis day and let's be honest all that happens around here on Saturday's is Steve talking to himself(I still love you Steve) asking where the College Football Open Thread is and MN writing some 5000 word propaganda on all his mancrushes. So that leaves us to Sunday....
It's Chili day....
Chili has to be a staple in any good gater's lineup and really there's not too much earthshattering information I can give you about chili because of all the tailgating food chili is one that everyone, regardless of how different they do it, believes they have mastered the chili recipe. Fact is though how different can chili really be? You have meat, beans of choice, tomato sauce and spices. Some like it thin, some like it thick(I know, I know TWSS....), some like it as a main course and others use it for a topping. It has got to be one of the most disputed and versatile foods in the tailgating world.
There's Heman Chili, chuckwagon chili, halftime chili, grandama's chili, white chili, red chili, vegetarian chili, beef chili, chicken chili, turkey chili, venison chili, seafood chili, gator chili, polish chili, chili verde, and I'll stop there before I sound too much like Bubba and his shrimp. Early settlers even made chili using dried ingredients and pounded them all together in to early to store and carry bricks which they would throw into boiling water when they needed to eat.
LET'S MAKE SOME CHILI!...
The first chili recipe I'm going with this week is my go to chili if I have lot's of time to prepare and go get ingredients. It's rich in flavor, has great meats and is flexible enough in it's execution that I can easily incorporate new ideas and changes as I need to. Also it's a versatile chili with good texture that I can either eat straight out of the bowl or use as a topping on dogs or corn chips.
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
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 chipotle 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
- 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.
- Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, 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.
- 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, or refrigerate, and serve the next day.
Key here is letting the flavors set over night. Serve this with your favorite topping(cheese, sour cream) or use it as a topping on your favorite tailgating foods.
Halftime chili is a recipe I pulled from one of my favorite cooking magazines awhile back.
2 tablespoons olive oil
1 1/2 cups chopped onions
8 large garlic cloves, chopped
3 pounds ground chuck
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can low-salt chicken broth
1 12-ounce bottle beer
1 6-ounce can tomato paste
1 15- to 16-ounce can prepared chili beans
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cumin, basil, oregano and thyme. Stir 2 minutes. Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper.
Just like every other good chili I highly recommend making it ahead of time and letting the flavors set. Now this recipe is also a prime example of the great chili debate. It looks exactly the same right? Yep pretty much but the recipe is simpler and the slight changes of oline oil and chicken broth make a world of difference in the taste. If you haven't tried chicken broth in your chili, I would highly recommend it.
Cheddar Corn Bread
What would a good chili be without a side? Love me some corn bread with my chili and love it eeven more if it's cheesy cornbread.
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 eggs, lightly beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 ounces) cream-style corn
1/2 cup shredded cheddar cheese
In a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13-in. x 9-in. baking dish.Bake at 400° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. Yield: 12 servings. If you want a little zip to your corn bread add fresh diced jalapeno's.
Beer For Every Occassion With KaloPhoenix
Left Hand Nitro Milk Stout
Chili can be made with many types of beer, but a nice dark, creamy beer is perfect to stick in...so why wouldn't you drink it with the meal? Like most of my suggested Stouts, there are hints of sweetness and chocolate all throughout the beer. Plus, it's hard to go wrong with a nitrogenized dark beer. The nitrogen adds a very creamy consistency to the beer, and you'll find that it's not a thick beer at all. Both stout and non-stout drinkers alike will find themselves enjoying this one.
Stone Enjoy by 10.25.13
FINALLY! AN IPA! Here's a tip, KC folk, the Stone Enjoy by 10.25.13 is coming to liquor stores NEXT WEDNESDAY! This one is a perfect fit for your spicy chilis, and it'll bring the heat out for you. Each one of the batches is specifically fermented to have the best flavor and best timing for the consumption of the beer. It'll be a big, hoppy beer that will linger on your palette. You'll definitely taste the alcohol in it (9.4% ABV) and it's truly made for the hopheads. Light beer drinkers, you're going to hate it.
Know Thine Enemy- Philadephia Eagles
Too easy right? It's cheeesesteak week. Seems like cheesesteaks in Philly varies as much as BBQ in KC. It's all good but everyone has their own twist, so whether you like yours with provolone or swiss cheese, or if you want to give it a KC BBQ twist and put brisket on it, you must indulge in this great tailgating sandwich.
Today's post is the perfect one to be interactive in because we all have our own "perfect" chili recipes and methods of making it and using it. In the comments drop me your best chili making secrets whether that bein the preparation or a mystery or orginal ingredient that you love to add or give me your best ideas for things that you can put chili on.
For me I love my chili on corn chips and chicken broth is my favorite unconventional add.
Kalo's tip is to use Maker's Mark 46 Whiskey. In a 2 gallon batch, typically add a shot and a half 30 minutes into the simmer, another shot 20 minutes later, and a shot for for the cook at each addition. Kalo's uncoventional secret ingredient? Dried hominy.
Remember that time we were 3-0?