Next up in grass-fed beef tailgating recipes, a true football staple: beef chili.
Forget politics. If you really want to incite debate, ask aficionados how to make the best chili. To provoke an actual fight, ask whether beans should be included. (Seriously. This is a genuinely contentious topic among certain individuals.)
Unless otherwise specified, chili is short for “chili con carne:” chili with meat. At its most basic, the spicy stew generally contains chili peppers (shocking), beef, and often tomatoes and/or beans. There are any number of variations, not to mention international chili cook-offs and recipe competitions.
Texas may be the birthplace of chili, but football lovers and winter nesters everywhere are brushing off their stockpots and slow cookers to iterate on the art form. We join in with our “First String Beef Chili” recipe, the first in a season-long series honoring this football favorite.
This classic slow cooker beef chili is a true crowd pleaser – provided you like some kick. At the risk of provoking purists, we do include beans. For added flair, try throwing in some exotic chili powder. Serve with grated cheese and tortilla chips and tuck in for Thursday Night Football.
As New England collectively endures the whims of robot monster Roger Goodell, we dedicate today’s recipe to backups Jimmy Garoppolo and Jacoby Brissett — as well as Julian Edelman and the Fan of the Game that may have to come in at 5th string. Go get ‘em tonight!
Got a favorite beef chili recipe? Send our way or tag us on social and we’ll feature you!
“First String Beef Chili”
Dedicated to Jimmy Garoppolo, Jacoby Brisett, and talented backup QBs everywhere.
2 medium yellow onions, chopped
5 cloves garlic, minced
2 red bell peppers, chopped
1 TBS extra virgin olive oil
2 lbs Verde Farms 100% Grass-Fed Organic Chuck Roast
2 14 oz cans kidney beans, drained
14 oz can tomatoes, drained and chopped
4 oz can green chilies, chopped
1 TBs dried oregano
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp ancho chili powder
1 tsp freshly ground black pepper
1 tsp salt
1 cup beef broth
1 cup sharp cheddar cheese, grated, for garnish
2 tbs green onions, thinly sliced, for garnish
Tortilla chips to serve
Saute onions garlic, and bell peppers with olive oil until soft.
Add the ground beef and brown. Drain off any excess fat.
Transfer to slow cooker. Add remaining ingredients except garnishes and mix.
Cover, cook on low 6-8 hours (or on high for 3-4 hours).
Revel in the deliciousness of grass-fed beef and the depth of the Patriots bench.