I got home from my dog walk this morning at 6:45am, and quickly jumped online to order a pair of flannel lined pants. It is so chilling that I am officially
excited to cater some tailgating parties. We love a good tailgate – full of fun food, excited guests, and fresh autumn air.
Warm up some apple cider, pack the spiced rum, create a Bloody Mary bar, pack chilled beers, and put out some
spiced nuts, cheeses, sliced Italian meats, sliced baguettes, apples, grapes, and cheese straws.
Then create your own hot dog bar that guests can top themselves. Some possible toppings are: shredded cheeses, chopped onion, relish,
pickled jalapeno, chopped tomato, classic tomato salsa, green tomatillo salsa, Fritos, sauerkraut, Durkee onion rings, kimchi, avocado,
chopped pineapple, chopped olives, potato chips, ketchup, a variety of mustard, mayonnaise, barbecue sauce, tzatziki and last, but not least,
warm chili. Make extra chili for those that would prefer a mug of chili to a chili dog.
Here is our favorite recipe for chili:
Chili con Carne Tailgate Style ~ serves 6 (12 as a hotdog topping)
1 large onion, chopped
1/8 cup canola oil
2 cloves garlic, minced
3 lbs. ground chuck (beef)
1/4 c. chili powder
2 Tbsp. paprika
1 Tbsp. cumin
1 Tbsp. oregano
1 Tbsp. dried hot red pepper flakes
2 8 oz. cans tomato sauce
1 can beef broth, low salt
3 Tbsp. cider vinegar
1 can pinto beans, drained and rinsed
salt and pepper to taste
1) In a dutch oven warm oil and add chopped onion, cooking until translucent. Add minced garlic and cook 2 minutes. Add beef and cook until almost cooked through.
2) In a small bowl, mix together all spices. Open tomato sauce and broth.
3) Stir spices into meat mixture and cook for 3 minutes, add tomato sauce, broth, and cider vinegar. Simmer covered for 1 hour, stirring occasionally.
4) Add beans an cook for an additional 15 minutes. Add salt and pepper to taste.
Complete you tailgating feast with fall salad and a selection of freshly baked cookies and brownies.