Saturday, September 20, 2014

Day 1 of #10DaysofTailgate....Let's start with Chili!!

It is finally here...the day we have all been waiting for...September 20th and the first day in the 10 Days of Tailgate event.  This is the day that a huge group of bloggers post their first recipe of the event.  They have been working hard all month to come up with recipes that you will be proud to serve at your next tailgate.

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
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
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****
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

Peanut Butter Pretzel Brownies by The Spiffy Cookie

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.
So here is my new chili recipe....I hope you enjoy it as much as we did.

13 Bean Chili

1 lb. Ground Beef
1 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


  1. Chili IS the ultimate tailgate food, isn't it!? Thanks for sharing...and thanks for participating in #10DaysofTailgate.

  2. I've always used Bob's Red Mill bean mix for bean soup but using it for chili is awesome! I love tons of beans in my chili! Great tailgating recipe!

  3. Mmmmm - this looks absolutely amazing. I think I know what we're having for dinner tonight!! :D

  4. Chili was the very first recipe I ever created on my own too! And you're absolutely right, it's perfect for football watching.

    1. And the best thing is that you can make burritos with the leftovers.

  5. i love chili too! this version sounds wonderful.

  6. YUM...I still make chili the way my mom did when I was a young girl.

    1. I love those recipes that get passed down. Your grandchildren will probably make it for their children.

  7. Chili does sing out football season, Fall colors an changing weather.,. in a good way. I never make chili the same way twice, but can't wait to try a 13-bean version.

  8. I never thought of using the mix for chili. Now that's what I HAVE to do. This looks scrumptious! I need some crackers and spoon, please?

    1. My husband needs crackers for his chili. I like topping mine with cheese and sour cream.

  9. This sounds like my mom's recipe too. She always used quarts of tomatoes that she had canned.

    1. I do too, until they run out....No matter how many quarts I can it seems there are never enough to last until the next season.

  10. Chili is the perfect food to warm one up. Bea @ The Not So Cheesy Kitchen

  11. You cannot go wrong with chili for tailgating. Great idea to use the beans in it.

    1. I usually use 3 or 4 kinds but this was the first time I used 13 kinds. I am sure it won't be the last.


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