Scotts Mountain Thunder Football Chili Food

HUNGRY MAN CHILI

Steps:

• Brown Beef in a large skillet (Cast works best).
• Dice onions and garlic (optional Jalapenos) in a food processor, add to browned beef, mix thoroughly and cook until flavor is cooked into beef.
• Add beef, garlic, jalapenos, and onions to 6Qt Crock Pot.
• Add all seasonings, beans, tomatoes.
• Stir thoroughly and set Crock Pot to Med and cover.
• Heat chili in crock pot on Med for 2-4 hours or until chili is desired consistency then switch to low to retain heat.
• Serve and watch your family come back for more.

SCOTT'S HATCH CHILI

Steps:

• Heat a large saucepan or stockpot over medium heat. Add ground sirloin, water, and onion; cook and stir until onion softens, about 3 minutes. Season with salt and pepper. Continue cooking until beef is halfway browned, 2 to 3 minutes. Add cubed sirloin and garlic. Cook, stirring often, until onions are translucent but not browned, 3 to 5 minutes more.
• Add diced tomatoes, kidney beans, tomato paste, green chiles, chili powder, cilantro, cumin, ginger, curry powder, and cayenne pepper to the pan. Bring to a boil, cover, and reduce heat to low. Simmer, stirring occasionally, about 30 minutes. Season with salt and pepper and simmer until flavors blend, at least 2 hours.

SCOTT'S CHILI

Steps:

• Heat oil in heavy saucepan.
• Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
• Add ground beef to the pot and cook until meat is evenly browned.
• Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
• Add crushed tomatoes, tomato paste, beer and water.
• Bring to boil, turn down heat and simmer covered.
• After 1 hour of simmering taste and add more chili powder if you want.
• Simmer for 1 hour more.
• Serve topped with chopped onions, cheddar cheese and sour cream if you like.
• Corn bread on the side.

FOOTBALL SUNDAY CHILI

Steps:

• Dice all peppers and onions.
• Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
• Before meat finishes browning, mix all onions and peppers in with meat.
• When meat is browned, dump all three cans of tomato puree into pot.
• Mince garlic, put in pot.
• Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
• Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
• Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
• Once chili comes back to a boil, it's good to go!
• Serve with cheddar cheese, sour cream and Italian bread.

FOOTBALL CHILI

Steps:

• Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
• Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.