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Tailgatin’ Chili
home :: des moines cooks :: In the Kitchen With OCTOBER/NOVEMBER 2019

Tailgatin’ Chili


3 pounds ground beef
¾ pound Graziano sausage
1 tablespoon butter
½ cup chicken broth
1 15-ounce can tomato sauce
1 14½-ounce can beef consommé
½ can Mexican salsa (El Pato)
1 10¾-ounce can creamy tomato soup
1 29-ounce can petite cut tomatoes, undrained
2 4-ounce cans green chiles
2 white onions, finely chopped
2 green sweet peppers, finely chopped
2 tablespoons chopped black cherries
2 tablespoons Texas chili powder
2 tablespoons New Mexico medium chili powder
1 tablespoon medium New Mexico red chili powder
1 tablespoon ancho chili powder
1 tablespoon pasilla chili powder
2 tablespoons ground cumin
2 teaspoons garlic powder
1 teaspoon chipotle powder
2½ teaspoons sea salt
½ teaspoon Frank’s Hot Powder
½ teaspoon ground oregano
2 cans chili beans, undrained
2 cans dark red kidney beans, undrained
2 tablespoons packed brown sugar

In a skillet cook ground beef and sausage with butter and a small amount of the chicken broth until meats are no longer pink; drain.

In a large pot combine tomato sauce, consommé, remaining broth, salsa, tomato soup, tomatoes, chiles, onions, sweet peppers, and cherries.

Combine all spices in a bowl, adding 2 teaspoons of the salt. Add half of the spice mixture to the sauce mixture. Then add cooked meat to the mixture. Simmer on low about an hour.

Add beans and half of the remaining spice mixture; simmer another hour. Add brown sugar, remaining spice mixture, and remaining ½ teaspoon salt. Simmer another 20 to 30 minutes. Makes 10 to 12 servings. Recipe from Kyle Barton of West Des Moines.

*See more recipes in our soups collection

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