Not sure if you’ve noticed, but it’s football season! You know, the season that makes the manliest of men cry when the winning field goal is wide left. The season where it’s socially acceptable to scream like an irate moron at a team of 11 men who can’t hear a word you’re saying. The time of year when foam fingers are high fashion, “fantasy” becomes life, and frozen chicken wings are acceptable tailgating food. Say it ain’t so! Well, not for you, because I’m sharing my favorite tailgating recipe of all time.
I LOVE football. Remember, I’m competitive but…also remember, I went to UVA. If ever my precious alum has failed me, it’s on the football field. It’s a rebuilding year, right? Or is that just something bad teams say? Turns out there’s a pretty awesome consolation prize. The tailgate!
Yes, as much as I love the sport, there’s really another reason I go to the games. Since our game is lacking on the field, we really have to step it up in the parking lot. And this chili is nothing short of tailgating perfection. It’s thick and chunky (words only becoming to a bowl of chili), and after a few beers and a bowl of this, your team’s performance might not even matter so much.
This recipe is great for entertaining crowds. Really, nothing fancy here. See…a kindergartener wrote the recipe.
Recipe compliments of the Chili-Master Jon.
Ingredients – serves 8-12
1.5 lbs chicken breast
3 -15oz cans of red kidney beans, rinsed
3 -15oz cans of diced tomatoes in their juices
20 oz can of tomato sauce
12 ounces of water
2.5 medium onions, diced
2 bell peppers, diced
3 large cloves of garlic, diced
1 hot pepper, diced (optional, depending on desired heat level)
3 tablespoons chili powder
2 tablespoons cumin
1 tablespoon oregano
1 teaspoon white pepper
1/4 teaspoon cayenne (also optional)
1/2 teaspoon crushed red pepper (also optional)
salt and pepper to taste
Posted on October 27, 2010