Best Tailgate Chili Recipe
Football has always played an integral part of my autumn experience. My parents were fans of the St. Louis Rams when I was growing up, and after Kroenke ruined the game for all of St. Louis, my older brother and I migrated to Columbia to cheer for the Mizzou Tigers as students. One thing I learned about football is you can’t enjoy it without good food. Every tailgaiter has their special dish, but nothing beats my dad’s chili. Try his recipe out next time you pack your truck and head to Farout for the next home game.
Dad’s World-Famous Chili
Yields: 1.5 to 2 gallons
Disclaimer!! This recipe is built using your palate. Spice measurements are not concise. Adjust the seasoning to your liking and heat tolerance.
Ingredients:
- Beef stew meat 2 lbs
- Tallboy Budweiser Beer (25oz) 1 can
- Yellow onion 2 medium diced
- Minced garlic 2 Tablespoons (like Emrile would do)
- Jalapeno pepper 2 small diced (leave some seeds if you want it more hot, eliminate seeds for milder heat)
- Olive oil 2 Tablespoons
- Chili powder 1 cup divided
- Oregano 2 Tablespoons divided
- Salt to taste
- Pepper to taste
- Cumin 1 Tablespoon
- Beef stock 2 quarts
- Diced tomatoes 1 can
- Chili Beans 1 large, 1 small can ( I use Brooks brand 1 hot and 1 mild, but you can use whatever you like. If you want your chili spicey then use hot for both cans. And if you want it mild, use mild for both cans)
- Corn starch mixed with water or beef stock (Used as a thickening agent. Add mixture to attain your desired thickness)
Method:
In a zip lock bag or large bowl, mix half of the chili powder, some salt and pepper, and half the oregano with the stew meat.
In a large stock pot (pot should hold at least two gallons of liquid) Add the meat in batches to a large stock pot and brown. Remove meat from pot and repeat until all the meat is browned.
After all the meat is browned, add olive oil and vegetables. Sautee until transparent.
Add all the meat and juices plus the beer.
Bring to a simmer, cover, and braise until meat is fork tender and begins to fall apart. This is the most time-consuming part.
Once meat is tender, add the stock, tomatoes, and beans.
Here is where is you adjust the seasoning to your taste.
Begin adding more chili powder, some cumin, oregano, salt and pepper to your desired taste.
Don’t add too much, just a little at time until you are satisfied. Remember, you can always add, but you cannot take out.
Simmer until the beans begin to soften and start breaking apart.
Check seasoning and adjust.
Add cornstarch mixture a little at a time until desired thickness is obtained.
Serve with crackers, minced onion, shredded cheddar/Monterey jack, noodles, sour cream.
