Tailgating is in full force and chili is always a kick-off staple. Try these awesome varieties at your next event and you’ll be the one scoring a touchdown! You’ll notice that not one recipe contains pasta. Don’t be offended, but Southerners just can’t get used to noodles in their chili! Texas Chili is thick, rich and spicy. Skillet Chili makes a quick and easy family meal. And, Cheap Chili for a Crowd makes a whopping six gallons!

Next week: countdown to Thanksgiving. Happy eating!

Texas Chili

2 lbs. chuck roast, cut into ½” cubes
8 T. olive oil, divided
5 T. medium hot chili powder
1 lb. chorizo sausage (or Polish sausage), slice ¼” thick
3 medium onions, chopped
8 garlic cloves, minced
1 T. fresh cilantro
1 tsp. cumin
2 tsp. salt
1 tsp. black pepper
2 32-oz. cans plum tomatoes, drained and chopped
24 oz. Mexican beer
6 oz. tomato paste

Place beef, 3 T. olive oil and 2 T. chili powder in a glass or ceramic bowl. Cover with plastic wrap and marinate overnight. Add 3 T. olive oil to a large skillet and heat over medium high heat. Brown beef in several batches, browning on all sides. Transfer meat to large stockpot. Add sausage to skillet. Brown and transfer to soup pot. Reduce heat to low. In a small skillet, add 2 T. olive oil. Saute onion until soft, then stir in garlic, chili powder, cilantro, cumin, salt and pepper. Stir for a few minutes then add to soup pot. Stir in tomatoes, beer and tomato paste. Bring to a slow boil. Reduce heat to low. Cover and simmer for three hours, stirring occasionally.

Skillet Chili

1 1/2 lbs. ground chuck
1 onion, finely chopped
1/4 C. chopped green bell pepper
1 (15-oz.) can tomato sauce
6 ounces tomato paste
1 (16-oz.) can chili beans, drained
1 T. chili powder
1 tsp. hot pepper sauce
1/2 tsp. seasoning salt
1/2 tsp. cayenne pepper
1/4 tsp. garlic powder

Place ground beef in a large, deep skillet. Cook over mediumhigh heat until evenly brown. Drain excess fat, and crumble. Stir in onion, green pepper, tomato sauce, tomato paste and chili beans. Season with chili powder, hot sauce, seasoning salt, cayenne pepper and garlic powder. Cook over low heat, stirring occasionally, for at least an hour.

Cheap Chili for a Crowd

6 lbs. dried pinto beans
3/8 C. salt
20 pounds lean ground beef
1 lb. chopped onions
4 garlic cloves, minced
6 quarts canned peeled and diced tomatoes
2 quarts tomato paste
1 1/3 C. chili powder
3 T. ground cumin
1 1/2 tsp. ground black pepper

Wash and sort pinto beans. Bring 3 gallons of water to boil in a 6 gallon pot. Pour in beans, return to a boil and cook 2 minutes. Remove from heat and let stand 1 hour. Stir in salt and simmer until tender, 90 minutes. Drain and set aside. Brown beef with onions and garlic over medium high heat in same pot or enormous skillet. Combine meat mixture, tomatoes, tomato paste, chili powder, cumin, pepper and cooked beans in 6 gallon pot; stir; cover and simmer hour.