CROCKPOT TAILGATE RECIPES RECIPES

WAZZU TAILGATE CHILI RECIPE | ALLRECIPES

Wazzu Tailgate Chili Recipe | Allrecipes image

This is a great and simple chili, full of flavor, and plenty of spice. It's best when refrigerated overnight and reheated before the game. One tip: season meat heavily with chili powder, cumin, salt and pepper while browning.

Provided by GStorment

Categories Pork Chili

Total Time 23 hours 0 minutes

Prep Time 30 minutes

Cook Time 12 hours 30 minutes

Yield 8 servings

Number Of Ingredients 23

Ingredients

1 pound ground beef
1 pound ground pork
2 tablespoons olive oil
1 large onion, chopped, divided
1 green bell pepper, chopped
1 habanero peppers, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 tablespoons chopped green onion
3 (15 ounce) cans chili beans
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (12 ounce) bottle lager-style beer
2 tablespoons cornmeal
1 cup water
¼ cup chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
½ teaspoon cayenne pepper
1 tablespoon salt
1 ½ teaspoons ground black pepper
1 cup shredded Cheddar cheese

Steps:

Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 3/4 of the onion and all of the green pepper, habanero pepper, jalapeno pepper, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the green onion, chili beans, diced tomatoes, tomato paste, tomato sauce, beer, and water. Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
Bring to a simmer over medium heat, then reduce heat to medium-low. Simmer at least 2 hours, stirring occasionally. Refrigerate overnight.
Reheat the chili over medium heat until it begins to simmer again. Top individual servings of chili with cheese and remaining chopped onion.

Nutrition Facts : Calories 528.8 calories, CarbohydrateContent 45.5 g, CholesterolContent 93.6 mg, FatContent 24.5 g, FiberContent 11.6 g, ProteinContent 35.5 g, SaturatedFatContent 8.5 g, SodiumContent 2182.4 mg, SugarContent 11.8 g

ZUPPA TOSCANA (BETTER THAN OLIVE GARDEN!) RECIPE | MYRECI…

Zuppa Toscana (Better than Olive Garden!) Recipe | MyReci… image

You don't have to venture out to your favorite Italian restaurant to get this classic, decadently satisfying sausage and potato soup. This so-simple rendition is simmered to perfection in your own kitchen using the slow cooker. Heavy cream is the key to the rich, full-bodied broth--but if you wanted to lighten the soup up a bit, you can replace half of the heavy cream with half-and-half. If you're going for that signature Olive Garden flavor, the key is to use spicy Italian sausage. That said, if you're serving this to the kids, you may want to opt for a milder sausage. Serve this hearty soup with a light salad and, if you really feel like going all-out, some savory herbed breadsticks. Recipe from FB: from Carl Barbaro

Provided by MichelleM227

Total Time 5 hours 50 minutes

Prep Time 20 minutes

Cook Time 5 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

1 pound Italian sausage (spicy)
4-6 russet potatoes, cut into bite-sized cubes
1 onion, chopped
2 tablespoons garlic, minced
32 ounces chicken broth
½ bunch kale (or swiss chard), destemmed and cut/torn into bite-sized pieces
1 cup heavy whipping cream
2 tablespoons flour
Salt and pepper to taste
Cayenne pepper to taste
¼ cup bacon, cooked and chopped

Steps:

Brown sausage links in a sauté pan.
Cut links in half lengthwise, then cut slices.
Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
30 minutes before serving:
Mix flour into cream removing lumps.
Add cream and kale to the crock pot, stir.
Cook on high 30 minutes or until broth thickens slightly.
Add salt, pepper, and cayenne to taste.
Top with bacon immediately before serving.

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