Chili is a regular addition at any tailgate party at least sometime during the season.
Here is the recipe submitted from Ute Tailgaters that is the 2 time winner of the Utetailgaters.com Chili Cook Off
Tip’s Ute Touchdown Chili
- 1 pound each cubed sirloin and pork sausage (I like Jimmy Dean brand)
- 1 medium onion, diced
- 2 green bell peppers diced
- 2 cups chopped celery
- 2 (28-ounce) cans diced tomatoes
- 1 (28-ounce) can whole, peeled tomatoes
- Ground cumin to taste
- Chili powder to taste
- Cayenne pepper to taste (this can make it really hot so be careful)
- 1 (14 1/2-ounce) can black beans, drained and rinsed
- 1 (14 ½-ounce) can chili beans, drained and rinsed
- 2 (14 1/2-ounce) can kidney beans, drained and rinsed
- 1 package chili seasoning mix (I like McCormick brand)
- Sour cream, shredded cheese, or chopped green onions, for garnish
- In a large skillet brown cubed sirloin and sausage (season if desired), drain and set aside.
- Heat a large pot over medium heat with 1 tablespoon olive oil.
- Add the onion, green pepper, and celery and saute briefly.
- Next, stir in the diced and whole tomatoes.
- Add cumin, chili powder, and cayenne to taste, and cook for about 10 minutes or until vegetables are tender.
- Add the beans, browned meat, and chili seasoning.
- Cover and let simmer for 2-3 hours.
- Serve with Sour Cream, chopped green onions, and cheese as garnish
Serves 8-10 tailgaters
Submitted by our friends at Ute Tailgaters
Note from Dave at Barbequelovers
I tried this award winning chili cookoff recipe one evening with my family. It turned out awesome! I didn’t use the celery – I am not a big celery fan, but other than that I followed the recipe as outlined.
I can definitely see why this chili recipe is winning awards at the chili cookoffs! It is delicious!
Try it and post your thoughts in the comments section.