Kosher Tailgate Chili Recipes

Steps:

• 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, 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.
• 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.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Steps:

• If using dried beans, sort through them to remove any small stones or debris. Place the beans in a large bowl and add water to cover. Soak overnight. Or place the beans in a large pot of water and bring to a boil over high heat. Once the beans come to a boil, remove from the heat and set aside for 1 hour. Before cooking, discard any floating beans and drain. Combine the soaked beans and fresh water to cover in a large, heavy-bottomed Dutch oven. Season with salt and pepper. Bring to a boil over medium-high heat, then decrease the heat to low. Simmer, covered, until the beans are tender, about 1 hour. Taste and adjust the seasoning with salt and black pepper. Set aside.
• Heat a large heavy pot over medium heat. Add the sausage, beef and onions. Cook, stirring often, breaking up the meat, until no longer pink, 5 to 7 minutes. Add the garlic and jalapeno and cook until fragrant, 45 to 60 seconds. Add the chili powder, cumin, tomatoes and stock. Season with salt and black pepper. Bring to a boil over high heat then reduce the heat to simmer. Cook, stirring occasionally, until slightly thickened, about 30 minutes. Add the cornmeal and reserved cooked or canned and drained black beans and stir to combine. Cook, stirring occasionally, until thickened and the flavors have married, about 15 minutes. Taste and adjust the seasoning with salt and black pepper. Serve the chili with sour cream, green onions and hot sauce on the side.

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

Steps:

• 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, 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.
• 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.
• To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.