I am going to share with you all of our talented blog team and what they brought to the table.
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventures
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
War Eagle Sangria by Sew You Think You Can Cook
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Deviled Egg Potato Salad by Cooking In Stilettos
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm **** That's me!! My recipe is below****
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
These recipes were sponsored by these fabulous companies who have also graciously included raffle prizes for all of you.
So, as you saw from the list above, I decided to start off the #10DaysofTailgate with Chili. Because isn't Chili the ultimate Tailgate Fare??
I have been making Chili for as long as I have been cooking. It was one of the first dishes that I learned to make. I took my Mom's recipe and played with it until it was exactly as I liked it and then I continued to make the same recipe for the next 40 years. My family loves this recipe and I made it the exact same way except that this time I used Bob's Red Mill 13 Bean Mix, Bob's Red Mill generously provided the bloggers of this event with their bean mix, I have never used dried beans in my chili before and I have no idea why not. I will definitely be doing so in the future for many reasons:
- I always prefer fresh over canned (I know dried is not exactly fresh, but you know what I mean)
- Bob's Red Mill is all natural and organic
- It is much less expensive than buying organic canned beans.
13 Bean Chili
1 lb. Ground Beef1 large onion, chopped
3 cloves garlic, minced
1 Jalapeno, minced (remove seeds before mincing if you don't want too much heat)
1 Qt. Tomatoes with juices
1 (6 oz) can tomato paste
1 1/2 c. 13 Bean Mix, soaked overnight
3 t. chili powder
1 t. dried basil
2 shakes of hot pepper sauce
salt and pepper to taste.
Brown beef, with onion, garlic and jalapeno. Drain if your beef was fatty. Place into a slow cooker and add remaining ingredients. Cook on high setting for 4-6 hrs. Taste and season with salt and pepper if needed. Print Recipe