Are you ready for some football? Or, football food I guess I should say. Since Football is on in my house 4 nights a week, I thought I would share an awesome chili recipe with you that I originally made over 20 years ago. Some friends of mine use to make it in large quantities to take to the IU games for tailgating and it was ALWAYS a hit. It's great for a big bash or a smaller fun family meal since the leftovers are easy to freeze. For a long time, the recipe was top secret but after I moved to Florida, I begged them and they decided it was safe only if I promised not to share. (uh-oh, don't tell)
Picture from www.wertherussos.com
Tip* Due to the heat produced by the cayenne pepper and fresh jalapeno peppers, it is helpful to add shredded cheddar cheese and a dollop of sour cream to the top of the chili. Dairy contains casein, a fat-loving compound that binds with the spicy capsaicin oil in the peppers and then carries it away.
*If anyone else has a favorite football season recipe, I would love you to share!
Buzzard Breath Chili
- 10 lbs Boneless Chuck Roast (1" cubes)
- 3 Cans, 8 0z each Tomato Sauce
- 3 Cans, 8 z each Water
- 2 Lg Onions-Chopped
- 5 Cloves Garlic-Chopped/Crushed
- 2 Whole Fresh Jalapeno Peppers
- 6 Oz Chili Powder
- 1 Tbsp Ground Cumin
- 1 Tsp Oregano
- Salt to Taste
- 2 tbsp Cayenne Pepper
- Shredded Cheddar
- Sour Cream
Cut meat into 1" cubes removing most of the fat. (I leave some for flavor). Brown in skillet until it is grey in color. Place in large pot and add tomato sauce and equal parts water. Add onion, garlic, jalapeno, pepper and chili powder. Simmer for 20 minutes. Then add cumin, oregano, salt and cayenne pepper. Simmer covered for at least 3 hours until meat is stringy and tender. Stir occasionally during this time to help meat fall apart. Take out jalapeno stems.
When serving, I like to make a bed of Fritos in the bowl, add chili and then top with the sour cream and shredded cheddar. Yum!!!