Kosher Tailgate Chili Food

KOSHER TAILGATE CHILI

Steps:

• Heat a large skillet over medium-high heat. Add ground beef; cook and stir until browned and crumbly, about 5 minutes. Drain off excess fat.
• Heat olive oil in a large pot over medium heat. Stir in 3/4 of the onion. Add green bell pepper, poblano pepper, red bell pepper, jalapeno peppers, habanero pepper, and garlic; cook and stir until onion is soft and translucent, about 5 minutes. Stir in cooked beef, chili beans, diced tomatoes, tomato paste, tomato sauce, water, and scallions.
• Stir chili powder, cumin, salt, black pepper, garlic powder, and cayenne into the pot. Bring chili to a simmer over medium heat. Reduce heat to medium-low; simmer, stirring occasionally, until flavors combine, about 2 hours.
• Remove chili from heat and cool briefly, about 30 minutes. Cover and refrigerate, 8 hours to overnight.
• Reheat chili by bringing it to a simmer over medium heat. Reduce heat to low and let chili cook slowly, stirring occasionally, for flavors to develop, 4 to 6 hours.
• Top servings of chili with shredded lettuce and remaining 1/4 cup chopped onion.

BOILERMAKER TAILGATE CHILI

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.

TAILGATE CHILI

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.

ALLIGATOR CHILI

Steps:

• In a large Dutch oven or heavy pot, heat oil over medium-high. Season the meat with 1 teaspoon salt, 1/2 teaspoon pepper and the granulated garlic. Once the oil shimmers, add the meat and cook, stirring occasionally, until the juices have rendered and the meat has browned, 15 to 20 minutes.
• Add the onion, celery, bell pepper, minced garlic and jalapeño. Cook, stirring often, for 3 to 5 minutes or until the onion is translucent.
• Add the pinto beans, tomato sauce, chicken stock, chili powder and cumin. Stir to combine. Bring the chili to a low boil, then cover, reduce the heat to low and simmer for an hour, stirring occasionally.
• When the meat is tender, season to taste with more salt, pepper and granulated garlic, if desired. Serve hot in bowls, with spaghetti or cornbread if you'd like.