Scotts Mountain Thunder Football Chili Recipes

SCOTT'S BEEF HOTDOG WITH GORGONZOLA, MARINATED TOMATOES, GRILLED ONION AND FRISEE

Steps:

• Preheat the grill to medium-high heat.
• For the tomatoes: Lay the tomatoes out on a large flat dish. Whisk together the oil, vinegar, salt, chili flakes, garlic and thyme leaves. Pour over the tomatoes and let sit for 1 to 2 hours.
• For the grilled onions: Rub the onions with a little olive oil and sprinkle with salt and black pepper. Grill until charred on each side, 4 to 6 minutes. Remove from the grill and reserve. For the hot dogs: Grill the hotdogs until hot and crispy, 3 to 5 minutes. Toast the buns on the grill, 1 to 2 minutes.
• For assembly: Line the tomatoes on one side of the buns, and line the onions on the other side. Top each with a hotdog. Divide the cheese and frisee over the hot dogs, and finish with a little olive oil and sea salt.

FOOTBALL SUNDAY CHILI RECIPE

Steps:

• Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties.

SCOTT'S MOUNTAIN-THUNDER FOOTBALL CHILI

Steps:

• Combine spice mixes in 2 separate containers. Set aside.
• In a 5-quart Dutch oven, heat shortening over medium heat and cook beef until no longer pink. Add onions, peppers, tomato sauce, beer, beef broth, chicken broth and Spice Mix 1, and bring to a boil. Lower heat and simmer for 1/1/2 hours.
• Stir in Spice Mix 2, chipotle sauce, maple syrup and Tabasco. Simmer 1/2 hour longer.
• Adjust seasoning if needed. Enjoy!

SCOTT'S CHILI

Steps:

• Heat oil in heavy saucepan.
• Add onions, green pepper, jalapeños and garlic and sauté until onions are translucent.
• Add ground beef to the pot and cook until meat is evenly browned.
• Add the cumin, oregano, 1/4 cup chili powder, 2 tablespoons chili powder, ground cayenne, salt and mix well.
• Add crushed tomatoes, tomato paste, beer and water.
• Bring to boil, turn down heat and simmer covered.
• After 1 hour of simmering taste and add more chili powder if you want.
• Simmer for 1 hour more.
• Serve topped with chopped onions, cheddar cheese and sour cream if you like.
• Corn bread on the side.

FOOTBALL CHILI

Steps:

• Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
• Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.

SCOTT'S WORLD CLASS CHILI

Steps:

• In a large bowl, mix together the beef, onion and garlic.
• In a large pot, brown 1/3 of the meat mixture at a time with 2 Tablespoons of oil each time.
• Return all of the meat mixture and any drippings back into the pot.
• Add remaining ingredients.
• Bring to a boil and then turn the heat down and simmer for 2 hours.
• Serve any of these on the side:rice and/or baked potatoesbeans (kidney, pinto or any of your favorites)grated cheesesour creamchopped onionpickled jalapeñoscilantro