Ladies and gentleman, it is that time of year, the start of college football season. Non-stop, high-flying action for the next 6 months! With Labor Day approaching, and five consecutive days of college football games on the big screen this holiday weekend, the buzz is in the air!
College football is not complete without some delicious bbq game day and tailgating recipes. One of my 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 in my book. I even put hot dog or hamburger buns out to create a version of one of my all time favorites, the sloppy joe!
Just like the versatility of this recipe, there are various ways to cook this chili using your Bull Outdoor Products. If you own the 7 Burner Premium Grill, Bull’s most versatile grill, the addition of the side burners are convenient and easy to use. Another option is Bull’s 24” Commercial Griddle, the newest addition to the most complete line of outdoor kitchen components and grills in the industry. The three burners, which produce 45,000 BTU’s of power under a chromium plated griddle, offers a wonderful surface area using direct heat. Try placing the thick bottom pot on top of the grill grates using any of Bull’s Grill Heads and direct heat, just another great way to cook this delicious dish. Finally, using indirect heat inside the Bull Pizza Oven takes this dish to a whole other level. The crackling fire inside the oven brings ambiance to your background and is definitely a show stopper. Using the Bull Professional Kit and Pit Mitt allow you to control the fire and movement of the dutch oven in and out of the pizza oven and adds a whole new level of fun to cooking.
Chef’s Tips: Here are some of my favorite tailgating tips that help the cooking, plating, and presentation go over smoothly and will have you looking like a pro!
- Repurpose drink cup holders placing plastic cups into each compartment to organize and hold all your chili toppings.
- Reuse a six pack bottle holder to keep your favorite condiments and sauces.
- Keep a toolbox that is always packed and ready to go with your Bull Accessories and all the essentials needed to make the day go smoothly. Don’t forget the toothpicks and sun screen!
- To maximize your table space, use a cupcake stand. Not only does this offer more surface space, but it gives your game day table a nice look and is inviting to guests.
- For a time saver, this recipe can be made ahead of time. Come game day, reheat and you are good to go!
- Don’t forget your Bull Bottle and Can Koozies to keep your refreshments ice cold!
- 3 pounds ground beef, chuck
- 1 large onion, small dice
- 5 cloves garlic, minced
- 4 cups pinto beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 30-ounce can crushed tomatoes
- 2 14-ounce cans tomato sauce
- 2 cups chicken stock
- 3 tablespoons evoo
- Kosher Salt and freshly ground pepper
- 2 full tablespoons Bull Sweet Heat Rub
- 3 full tablespoons chile powder
- Suggested toppings: shredded sharp cheddar cheese, thinly sliced green onions, sour cream, sliced fresh pepper of choice, chopped cilantro, fine diced white onion, diced tomatoes, hot sauce of choice, sliced lime, tortilla chips, hot dog or hamburger buns
- 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, 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 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!
♥ Chef Amy