Work... Potluck, Thanksgiving, but bring anything that suits your fancy, style

There's nothing like a Potluck to bring out the best (and worst) in cooking! 

 

In all seriousness, there are those that can cook and those that can't, well, I should say try. 

 

I'll know in about an hour, those that try and those that can seriously throw down!

 

So, what's my contribution? 

 

Broilermaker Tailgate Chili

 

Yeah, I know, not really a Thanksgiving food, but it's a potluck!

 

My house now smells like chili, because I had it in the crock pot overnight. 

Recipe:

Broilermaker Tailgate Chili

Ingredients
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained (I used 2 cans)
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans diced tomatoes with juice ( I used 1 28 oz can and 1 15 oz can)
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and chopped (I used 1)
1 tablespoon bacon bits
4 cubes beef bouillon
3/4 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
2 11 oz cans of sweet yellow corn <-- my addition

Directions
1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease

2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.


and that's that!



have a blessed day!

~a