Yeah I know, I’m late with the last week of Football Feedings. Week 14 was way back on December 1, but I guess I was too busy celebrating the fact that Kansas State not only beat Texas that day but also that they are heading to the Fiesta Bowl. So with bowls in mind, the final Football Feedings for the year of 2012 is Wild and Long Chili and some Tallgrass Halcyon Wheat.
- 1 lb ground chuck
- 1 packet o chili powder
- 2 cans black beans
- 2 cans red beans
- 2 cans diced red tomatoes
- 1 diced onion
- 1 package of corn chips
- 1 jar of mustard
- 1 package shredded cheese of your choice
- Various powders and spices
- Any kind of hot sauce that you want
Seriously, this is the easiest recipe ever. Take the ground chuck and brown that bad boy in a frying pan. Drain a bit, not all, of the grease and dump it in a crock pot. Toss in all of the canned items. Stir around a bit. Toss in your chili powder. If you have any favorite spices, toss it in there too. While we are at it, toss in some hot sauce if needed. I went with some Scorpion Pepper hot sauce. Let the whole thing simmer on crock pot high for about 3 hours. You are done.
You may be wondering, what about the other stuff? Well, I do my style not unlike Fritz’s Chili in that I toss shredded cheese, corn chips, diced onions, and some mustard on top of the chili. It sounds weird but it is damn delicious. The top mixture actually helps offset the burning sensation of the Scorpion Pepper sauce too. So there’s that. At any rate, top the chili to your desire.
I washed it all down my gullet with some very creamy beer. Yes, Tallgrass Halcyon Wheat comes off as creamy to me. The refreshing flavor from it also took care of the hotness of the chili, much like what Collin Klein did against Texas on December 1. This is some great local beer. If you are in the Kansas City, pick up a sixer. But come down to Austin for your hot sauce needs.
Yes, the chili made me sweat but it also covered much of my palette. What it didn’t cover, the Halcyon Wheat made up for. Yeah, okay it was sweet tasting. I’ll say that for Football Feedings sake. Now whether I concoct something up for the Fiesta Bowl is another story. Maybe roast duck? Or maybe another bowl of Wild and Long Chili?