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Recipes

Tailgating Chili

Serves 6

Prep Time: 20 minutes

Cook Time: 1 hour

College football is not complete without some delicious grilled game day and tailgating recipes. A favorite, go-to game day recipes is chili. This recipe warms the soul, is cheap to make, can feed a large group of fans, and with its variety of toppings, is a very versatile recipe. Whether it be shredded sharp cheddar cheese, diced onion, sour cream or sliced serrano peppers, allowing your guests to customize their own bowl of chili is a touchdown! You could even put hot dog or hamburger buns out to create a sloppy joe version.

Ingredients

  • 3 lbs. ground beef, chuck
  • 1 large onion, small dice
  • 5 cloves garlic, minced
  • 4 cups pinto beans, rinsed and drained
  • 2 tbsp. tomato paste
  • 1 (30 oz.) can crushed tomatoes
  • 2 (14 oz.) cans tomato sauce
  • 2 cups chicken stock
  • 3 tbsp. evoo
  • Kosher salt
  • Freshly ground pepper
  • 2 full tbsp. Bull Sweet Heat Rub
  • 3 full tbsp. chile powder

Directions

Preheat a thick bottom pot or dutch oven over medium-high heat.

Add the oil and ground beef. Stir occasionally and use a whisk to break down the ground beef further into small chunks.

Cook about 15 minutes, until browned and the majority of the fat has cooked off. The ground beef will start to stick to the bottom when at this step for all the moisture has cooked off.

Turn the heat down to medium and add the garlic and onion and cook for about 5 minutes.

Season with salt and pepper.

Add the tomato paste into the meat and cook for about 2 minutes. Be careful that is does not stick to the bottom of the pot.

Add the Bull Seasoning and chile powder, stir, and cook for another minute.

Add the crushed tomato, tomato sauce, pinto beans and chicken stock.

Bring to a boil and reduce the heat down to a simmer and leave the pot uncovered.

Allow the chili to cook and reduce for about an hour. Make sure to check and stir as it is reducing and simmering to avoid it sticking and potentially burning on the bottom of the pot.

To serve, place the chili into a bowl and allow your guests to add their topping of choice! Don’t forget the antacids!

Recipe from Bull Outdoor Products.

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