Tailgate Chili

Well the outcome of this weekends football games did not go as we had hoped, but the Chili I made for the games was awesome! Yes I make chili with beans, ground beef and tomatoes, like my mom does, but mine has a richer, smokier flavor (thanks to canned fire roasted tomatoes) with a bit of a kick to it. Do yourself a favor and make this chili one to two days before you plan to eat it. The flavors will deepen and the chili will end up with a great texture. Enjoy!

Tailgate Chili

2 lbs of Ground Beef
1 tsp dried thyme
1 lg onion, diced
2 garlic cloves, minced
2-4 Tbsp chili powder (depending on heat desired)
2 cans fire roasted diced tomatoes
1 can diced tomatoes with chilies (Rotel)
1 15 oz. can tomato sauce
2 cans kidney beans, drained
1 Tbsp beef base
1 Tbsp red wine vinegar

In a large wide pot brown the beef until cooked through. Remove the meat from the pot and drain all but 2 tbsp of the fat. Add the onions and thyme along with 2 tsp of salt and cook over medium heat until they begin to brown. Add the garlic and chili powder and allow it to toast with the onions for a few minutes. Add the remaining ingredients and bring to a simmer. Allow to cook for 2-3 hours, tasting and adjusting seasonings as you go along. Allow the pot to cool on the stove for a few hours and then refrigerate for a day or two before eating. Reheat the chili slowly. Enjoy!

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