EASY TAILGATER CHILI

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1. 69_mgusta December 8, 2021

   This is a very mild chili. It is very easy to adjust to your taste. You can double the amount of green chilies (or substitute other chilies). If you want it hotter, substitute 1 can of Rotel for 1 can of tomato sauce. Some cornbread recipies use 1 can of cream corn instead of frozen corn. Go wild…experimentation is fun.

   Ingredients:

   • 2# boneless chuck steak, cut into bite size cubes

   • 2 cans pinto beans (drained/rinsed)

   • 1 (4oz) can chopped green chilies

   • 2 (8oz) cans tomato sauce

   • 1 (12oz) can beer

   • 1 env. Onion soup mix

   • 1 TBS chili powder

   • 2 pkgs Jiffy Cornbread mix

   • 1 cup shredded cheese

   • 1 cup frozen corn (thawed) or 1 can sweet corn (drained)

   Instructions:

   1. In a 14×10 roasting pan, combine beef, beans, chilies, tomato sauce, beer, soup mix, chili powder.

   2. Cover with foil and bake @ 350 for 1 ½ hrs.

   3. When chili is cooked, prepare the Cornbread mix following directions on box, fold in corn and cheese

   4. Remove foil, then spoon cornbread mix onto chili and continue baking @ 350 for 25 mins. (until golden brown)

   5. Remove from oven and let it sit for 5 – 10 minutes

   6. Spoon cornbread and chili into bowl and enjoy!

   After it has cooled, cover pan and refrigerate (if there is any left)

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