Slow cooking in the Garden!

Football season is coming up. That means cooking the day before and packing food to tailgating. In the next couple of weeks I'll be interviewing Randy Lewis an expert on preparing food for a large crowd.

While we wait patiently for his guidance I have something from our tailgating tradition to share with you.

Every year, usually toward the end of the season we have a chili cook off. My husband makes chili con carne, our friend makes his hot buffalo chili and another friend makes white chili.

The day before, my husband drags out the large 5 quart Crockpot and makes his now famous chili.
2lbs Lean Ground beef (1lb lean ground beef and 1 lb ground bison (optional)
4 large cans Kidney Beans, drained
4 cans diced green chili
4 cans Ro-tel brand hot diced tomatoes (it really is the best brand for this recipe)
1 large can tomato paste
1 large yellow onion - Diced
Season with:
Ground black pepper to taste
Cayenne or hot chili powder to taste

Brown beef then add to all the ingredients in pot and let cook on low 6-8 hours.

We heat it up once we are at the tailgating lot. Ron loves to make it so hot usually it's even to hot for me, and I like hot. Beer seems to be the drink of choice for this tailgating.

I do not drink beer, so I usually take a sweet white wine for this dinner. Sweet offsets the spice!
Okay so this isn't tailgating, I couldn't resist!

Who to you cheer for in the fall?


Lindsay said…
Mary, Try venison instead of buffalo. I made a chili with half beef/half venison years ago and it was the best.
Mary Martinez said…
Since my sons are an avid hunters, I'm sure I can get my hands on some ground venison. Maybe we'll try that this year.

Thanks Lindsay!
Lindsay said…
And leave out the beans.
Mary Martinez said…
You can't have chili without beans, it's unMexican or something!
Lindsay said…
According to the International Chili Society (ICS) Rule 1-...BEANS and PASTA which are strictly forbidden.
Mary Martinez said…
Mmmm, I can't imagine chili, unless it's chili verde then maybe

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