Ultimate Tailgate Recipe: Chile Con Carne

Mark Harris

Ingredients

• 3 lbs ground beef
• 1 large white onion, diced
• 2 bell peppers, seeded and chopped; 1 green, 1 red
• 3 (15 oz) cans chili beans
• 2 (28 oz) cans diced tomatoes, with juice
• 1 (10 oz) bag frozen corn kernels
• 1 (6 oz) tomato paste
• 1 cup beer (1 cup for the chili that is. The rest for you!)
• 3 tablespoons chili powder
• 1 to 4 tablespoons bacon bits ( no need to limit yourself here)
• 2 teaspoon garlic salt OR two cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon sugar
• Salt and pepper, to taste
• Hot sauce, to taste
• 1 (8 oz) package cheddar cheese, garnish
• 1 chili, chopped and seeded

Preparation

1. In a large stockpot, evenly brown meat and onions over medium-high heat until meat is cooked through, stirring often. Drain fat.
2. Add in the (spicy) chili beans, tomatoes and paste, bell peppers, corn, bacon bits and beer. If using chili pepper and/or minced garlic, add in here. Stir well.
3. Flavor with chili powder, cumin, sugar, and salt and pepper. If using hot sauce or garlic salt, use here. Stir, cover and simmer, on low heat, for 1-2 hours. (Flavor will get better the longer it cooks; after two hours taste and adjust seasoning if needed.)
4. Remove from heat and serve or chill and serve the next day. Enjoy!