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.

Seriously, all you need is a big pot and a solid can opener. Oh, and two hands, so put down the foam finger and get chopping.

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

 

Directions:

1. Poach the chicken – place the raw chicken and some onion scraps in a large pot.  This is for flavor only, so the ends of the onions you’re using to dice work well. Cover with water, add a little salt and bring to a boil. Once boiling, lower the heat, cover and simmer until cooked through, about 20 minutes.
2. Drain the chicken. Using two forks, pull apart the chicken and shred it into small pieces.  Add the shredded chicken and the rest of the ingredients to a large pot (this can be the same one you cooked the chicken in). Give it a good stir and let it simmer at medium/low heat for about two hours. Be sure to stir every once in a while and taste after an hour to see if it needs more spice. Add accordingly.

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