Chili isn’t always synonymous with college football tailgating, especially in the South where gamedays are often in the 80s and 90s through October. But it is quite a tasty staple of tailgates when the weather skews cooler or if you are celebrating a tailgate at home.
Also, for NFL tailgating or any tailgating that is done for cooler climates, it can be off the chain delicious.
Here’s the Chief Four Meat Chili recipe. It’s delicious.
STEP ONE
Two sauté pans with a half stick to stick of butter each to grease the pan.
Veggie Pan
One yellow onion. One green pepper. One tablespoon of diced jalapeños. One tablespoon of minced garlic (you can use fresh garlic). One can of sliced mushrooms (optional).
Put veggies in pan, stirring together, cook until soft.
Meat Pan
One half pound of 90-10 ground beef. One half pound of venison. One half pound of bison. One tube of Jimmy Dean hot breakfast sausage (can sub mild or regular).
Mix meat together and brown it pretty good. Drain it.
STEP TWO
In crockpot, add one can of fire roasted Ro-Tel, one can of tomato paste, one package of chili seasoning mix (whichever you prefer), salt, pepper and three squirts of Chief Sports Tailgate Time Hot Sauce or a hot sauce of your choice (Texas Pete is a good one here). Also fill Ro-Tel can up with water and stir together.
Add one half of the meat mixture.
Add veggie mixture.
Add the other half of the meat mixture.
Cook on low for one hour.
STEP THREE
Stir the chili in the crockpot.
Add two cans of Bush’s Campfire Style Chili Magic Beans.
Season again with salt and pepper to your liking.
Stir together.
STEP FOUR
Cook in crockpot on low for at least three hours, stirring occasionally.
STEP FIVE
Serve with the following (optional).
Cornbread- Jiffy
Raw Onions
Sour Cream
Two types of shredded cheese (we use pepper jack and cheddar)
STEP SIX
Enjoy the Chili. It’s even better re-heated after one day.
