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.

Starters

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

Dips

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

  

Sips

War Eagle Sangria by Sew You Think You Can Cook

Spicy Strawberry Bourbon Shooters by CafeTerraBlog

Iowa Sunrise by From Gate to Plate

Sides

Deviled Egg Potato Salad by Cooking In Stilettos

Hands

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

Sweets

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.

Go here to enter the raffle for some great prizes.

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