Football season is now in full swing and this Sunday the Hurst Bean Field will host the first Colts tailgate party of 2010. What better way to kick off the home opener than with a huge pot of Tailgate Chili! With 15 bean varieties, 3 kinds of meat, and plenty of spice for any chili fan, this recipe is sure to be a hit as you get ready for your teams’ next game.
What you need:
- 1 LARGE soup pot (this recipe makes a lot!)
- 2 Bags Hurst’s HamBeens® Chili 15 Bean Soup® (I also added some extra kidney beans in this version)
- 1 lb. ground sausage
- 1 lb. ground sirloin
- 1 lb. cubed chuck roast
- 3 cups chopped onion
- 5 cloves garlic, chopped
- 2 each poblano, anaheim, green bell peppers.
- 5 cups (40 oz) beef stock
- 1 can diced tomatoes
- 1 can crushed tomatoes
- 2 tablespoons ground chipotle powder
- 1/2 tablespoon allspice
- 1/2 tablespoon cumin
- 1 small can tomato paste
- Salt and Pepper to taste
1. Rinse and sort through the beans. Check for any debris or stones and discard. Dump the beans into a large bowl and cover with at least 2″ of warm water. Soak overnight or at least 4 hours. After soaking, discard the excess water and set the beans aside.
2. In a large skillet, brown the meats in separate batches. You don’t want to cook the cubed beef all the way through, just sear the outer layer. Add the meats to the chili pot as you go (not over heat yet).
3. Using some of the leftover grease from the meats, sauté the onions and garlic for 4-5 minutes until they begin to turn golden brown. Add to the soup pot when finished.
4. Preheat the oven to 450º. Cut the peppers length-wise and remove the seeds and stems. Place on a baking sheet and drizzle with a small amount of olive oil. Roast the peppers until the skins begin to turn black and the peppers become soft. Remove and allow them to cool in a covered bowl or ziplock bag. The skins should then peel right off the outer layer after cooling. Using a blender, pureé the peppers until smooth. Add to the chili pot.
5. Add beans, beef stock, and enough water to cover the contents in the pot. Turn the heat to high and bring entire mixture to a low boil. Reduce the heat and simmer (covered) for 60 minutes (check periodically to make sure you have enough liquid in the pot to cover all ingredients, add more water if needed). Remove the lid and add tomatoes, blended peppers, tomato paste, spices, and contents of Hurst’s Chili seasoning packets. Bring back to a simmer and cook for at least another 30 minutes (uncovered).
The longer this chili cooks the better (2.5+ hours in this version). As the ingredients incorporate together, the flavors become more rich and deep. The beans will start to break down, releasing their starches to help thicken the chili. I like to serve with sliced jalapenos, shredded cheese, and a side of corn chips for a little crunch with every bite.
Have a great tailgate!
This is our submission to The Well Seasoned Cook’s “My Legume Love Affair #27” this month hosted by the contests’ originator, Susan Wolfe. Be sure to check out all the great recipes and enter to win a Hurst’s Bean 6-Pack every month!