Batter Up and Fry: Tailgating Treats. “Basic Chili” Reviewed by Momizat on . When the mercury drops towards freezing the first thing I usually make every year is a pot of chili. It is a dish that I love dearly, but just can’t bring mysel When the mercury drops towards freezing the first thing I usually make every year is a pot of chili. It is a dish that I love dearly, but just can’t bring mysel Rating: 0
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Batter Up and Fry: Tailgating Treats. “Basic Chili”

Batter Up and Fry: Tailgating Treats. “Basic Chili”

When the mercury drops towards freezing the first thing I usually make every year is a pot of chili. It is a dish that I love dearly, but just can’t bring myself to eat during the warmer months.  It is heavy, spicy and ideal for warming you up from the inside to protect you from the chill.

One of the best things about chili is that you can put almost anything in it, making it hard to screw up. It’s also simple to throw together a huge portion for not a lot of money, which means it is really the perfect dish for tailgating in the winter months.

This is my basic chili recipe. It is fairly mild, but you can easily add more heat with more chili flakes in the seasoning blend or with hotter chilies. If you like more vegetables or a different meat, add it. There’s not much you can do wrong here.

 

Chili

5-6 servings

1 large onion, chopped

2 TB cooking oil

1 lb. hamburger

1 (15 oz.) can red kidney beans, drained and rinsed

1 (15 oz.) can crushed tomatoes

1 (15 oz.) can diced tomatoes

1 (8 oz.) can tomato sauce

2 cloves chopped garlic

1/2 c. chopped poblano peppers

1/2-3/4 c. beef stock

 

Chili seasoning:

3 TB chili powder

1/2 t. crushed red pepper (more or less to taste)

2 t. ground cumin

2 t. dried parsley

1 t. salt

1 t. seasoned salt

1 t. dried oregano

1 t. paprika

1/2 teaspoon ground black pepper

 

Mix together all of the ingredients for the seasoning blend in a small bowl and set aside.

Heat cooking oil in a large Dutch oven over medium heat. Add the onion and cook until it is soft, about 4-5 minutes. Add the hamburger and a couple of teaspoons of the chili seasoning. Cook until the hamburger is cooked through. Add the beans, all of the tomatoes, the garlic, peppers, beef stock and remaining chili seasoning to the pot. Bring to a simmer and then cover and cook for at least 1 hour, but preferably for a few. Serve topped with shredded cheddar cheese or crushed saltine crackers.

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About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

Number of Entries : 110

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