My Game Day Chili is a real game changer whether you are tailgating, having an indoor gathering with friends or simply staying home!
Sundays in autumn are known for football and what goes better with football than chili? Well, maybe beer, but we are talking food here folks. It is one of those long cooking comfort foods that will make your house smell great and your mouth water just waiting for it to cook. And it is even better the following day. This makes it a great make ahead dish to take to a tailgating party at a game venue or even a party at a friends house.
So what is chili? It is a stew made from chili’s, meat and tomatoes. There are 2 camps to chili ingredients: some people are pro kidney bean while others are not. I am not. I do, however, have a terrific White Chicken Chili that does incorporate navy beans. Interestingly when I was researching chili, I read that Mexicans deny association with this dish and that a Spanish nun was actually the first to create a similar version. Most people tend to think of this Tex-Mex classic as American in nature.
Don’t let the coffee mug fool ya! This Game Day Chili is so good, it won’t matter what you serve it in. A variety of toppings is a must have when serving any type of chili. Creating a toppings bar is a fun way for guests to pick and choose their own garnishes. Suggested items are: lime wedges, Cheddar cheese (or even a Monterey Jack would be tasty), sour cream, bacon bits, sliced jalapenos and hot sauce for those that like a little extra kick!
The Method Of My Game Day Chili
- ground beef
- Vidalia onion
- red pepper
- pickled jalapenos
- tomato paste
- steak sauce
- chili powder
- kosher Salt
- fresh ground Pepper
- crushed tomatoes
- thick tomato puree
The first step is to cook the bacon until crisp. Remove the bacon and add the ground beef. Brown the meat, drain off the excess fat then add the onions and peppers. Cook until slightly softened. Next, add the garlic and pickled jalapenos followed by the spices, tomato paste and, yes, steak sauce! Cooke for a few minutes to incorporate all the flavors. Finally, add in both tomatoes, the lager and sugar. Simmer 3-4 hours for the flavors to really meld together.
alternate cooking methods:
This can be done in a crockpot, but you will still need to cook your bacon and meat first. Add browned meats then the rest of the ingredients and cook on low for 6 hours.
Tips for success:
Keep drained bacon fat in the refrigerator. You can use this to cook the meat in instead of cooking down the bacon.
You can make this vegetarian by using alternative bacon (or leave it out altogether) and impossible meat!
Substitute the ground beef for chicken, turkey or pork.
Nothing goes better with this than a Jalapeno Skillet Cornbread, warm hard rolls or crunchy blue corn organic tortilla chips.
This is the perfect dish to freeze. Portion it out into individual or family size meals before freezing. It will also stay fresh in the refrigerator for several days.
If you make my Game Day Chili and love it, I would love for you to come back and give it 5 stars!
Game Day Chili
- heavy duty 6 qt cast iron pot with lid
- 1/2 pound bacon (chopped)
- 2 1/2-3 lbs. ground beef
- 1 large Vidalia onion (chopped)
- 1 large red pepper (chopped)
- 6 cloves garlic (minced)
- 1 tablespoon pickled jalapenos (chopped)
- 2 tablespoons tomato paste
- 1 teaspoon steak sauce
- 1 tablespoon cumin
- 2 tablespoons chili powder
- 2 teaspoons oregano
- kosher Salt
- fresh ground Pepper
- 28 ounce can crushed tomatoes
- 28 ounce can thick tomato puree
- 12 ounce bottle of good lager
- 2 teaspoons sugar
- 1. Add bacon to a large heavy bottomed pot over medium low heat. Brown until crisp and remove. To the remaining grease add ground beef cooking in batches until browned. Drain off liquid.
- 2. Add onion and red peppers and cook for 5 minutes. Next add garlic, jalapenos, tomato paste and A1 sauce. Cook another 2 minutes. Season with cumin, chili powder, oregano, salt and pepper. Combine well. Add tomato puree, crushed tomatoes, beer and sugar. Simmer 3 to 4 hours on low heat.
- 3. I serve this in large mugs with lime wedges, sour cream, bacon, pickled jalapenos, grated cheddar cheese and extra hot sauce!
To complete this meal serve with organic blue corn tortilla chips or a warm skillet cornbread.
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