CHEF JEFF: One Byte At A Time — Ten-Alarm Tailgate Chili

People who love an assortment of outdoor activities face a dilemma this time of the year. There are just too many things to do in too short a time. To do one you, you have to give up the others.

For me and a lot of my friends, pastimes such as hunting and sports clash with the end of the gardening season. Being retired, it’s not that big a deal to me anymore. And that’s nice.

Speaking of clashes, there’s a big one this weekend in Fargo. The University of North Dakota will be meeting its former No. 1 sports rival North Dakota State University on the football field for the first time since 2003.

But the competition won’t end on the gridiron. There will be a lot of tailgating going on before the 2:30 p.m. game in the Fargodome. At stake will be bragging rights to who has the best food. To some people, that’s more important than the actual game.

One favorite that’s sure to be on the menu of many tailgaters is chili. I’ll bet there will be more kinds of chili consumed than there will be points scored in the game.

While I’m not going to be taking part in any tailgating festivities, chili would be my choice. And the hotter the better.

If you are looking for a new chili recipe to try this weekend that has a little kick — I’ve dubbed it “Ten-Alarm”  — give the following a try. It’s one I’ve perfected over the years and is perfect to take the chill off a cold day, although temperatures are expected to be around 80 at game time.

I’ll guarantee the chili will be the talk of your tailgating circle!

Ten-Alarm Chili
3 pounds ground chuck or buffalo
1 onion, chopped
6 cloves garlic, chopped
2 stalks celery, chopped
1 bell pepper, chopped
1 banana pepper, chopped
1 Hungarian wax pepper, chopped
4 jalapeno peppers, chopped
2 cherry peppers, chopped
4 dried cayenne peppers, chopped
4 dried chili peppers, chopped
2 teaspoons white pepper
2 teaspoons black pepper
2 tablespoons peppercorns
1 teaspoon cumin
1 teaspoon Tabasco sauce
2 quarts whole tomatoes
1 quart tomato juice
1 cup sugar (can be brown)
1 can kidney beans, drained
1 can pork and beans
1 can red-hot chili beans
Brown meat and drain. Add to rest of ingredients. Cook for 3 hours.

2 thoughts on “CHEF JEFF: One Byte At A Time — Ten-Alarm Tailgate Chili”

  • Barbara La Valleur September 18, 2015 at 12:20 pm

    Holy buckets! My mouth is burning just reading your recipe!

  • Therese September 19, 2015 at 10:02 am

    This recipe should come with a CAUTION notice!


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