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Ingredients
| ground beef: 1 lb |
| ground pork: 1 lb |
| olive oil: 2 tsp |
| onions (chopped): 1 cup |
| green bell pepper: 1 |
| jalapeno peppers (sliced): 1 cup |
| garlic: 3 cloves (minced) |
| onions - pearl gold (chopped): 1 Tbl |
| hot chili beans: 15 oz |
| canned red tomatoes: 14.5 oz |
| canned tomato paste: 6 oz |
| canned tomato sauce: 8 oz |
| beer: 3 cups |
| cornmeal: 2 tsp |
| water: 1 cup |
| chili powder: 1/4 cup |
| ground cumin: 1 tsp |
| garlic powder: 1 tsp |
| cayenne pepper: 1/2 tsp |
| salt: 1 tsp |
| black pepper: 1/2 tsp |
| cheddar cheese (shredded): 1 cup |
Wazzu Tailgate Chili
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
300 min -
Servings
8 serving(s)
Tags
- Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
- Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
- Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.