This is the time of year when bowl games are played. Each and every game holds some meaning to various groups across America, culminating in the BCS National Title game.
Families gather to watch the game, brothers bet against each other on their favorite team, money changes hands, bookies lay odds, tailgating parties are hosted in practically every football stadium in every major city, and food is served in every house in the land as we all gather to watch what has become the biggest television day of the year.
The college football national title is a great American tradition, so is the food we serve. One of those great American dishes is chili. If you’re going to have the family, or the neighborhood, or the crew over, then you need a big recipe. Here’s one that’ll do the job. I call it Zim’s Swamp Chili. Mom used to say “everything but the kitchen sink”, Cajuns say “everything in the swamp”.
6-8 lbs ground lean beef
2 large yellow onions, chopped
4 garlic cloves, chopped
2 large red bell peppers, chopped
2 19 oz cans Old El Paso Enchilada Sauce
3 28 oz cans Hunts Diced Tomatoes w/basil, garlic, oregano
1 28 oz can tomato sauce
1 12 oz can tomato paste
1 28 oz can Ro-Tel (hot or mild, how you like it)
3 16 oz cans Bush’s Best Dark Red Kidney Beans, drained
24 oz hot water
2 tablespoons black pepper
1 teaspoon red pepper
Saute meat until brown in large skillet. Saute chopped vegetables in separate pan until onions are clear. Combine all ingredients in large stock pot, dutch oven, or electric crock pot. Cook at 325 for two hours, stirring occasionally. Do not let stick to bottom.
Serve with shredded extra sharp cheddar, a plate of chopped pickled jalapenos, crackers, or cornbread.
This dish makes 12-16 quarts of chili. Spice as you like with Tabasco.