Big Batch Game Day Serve Yourself Chili Bar
This is the most epic way to share a meal on game day!!! Make some up today!!
Servings: 12 people
Ingredients
- 1 tbsp olive oil
- 1 large onion diced
- 1.3 kg 3 lbs ground beef *
- 1 tbsp bacon fat optional
- 3 roasted garlic cloves or 2 small fresh cloves, minced
- 796 ml 28 oz can tomato passata or whole tomatoes, crushed
- 2 small 156 ml cans tomato paste
- 4 cups 28 oz chicken stock or beer (or combo of both)
- 1 cup salsa
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 2 tbsp chopped pickled jalapenos optional if you want a tanginess and more heat
- 1-2 tsp salt or to taste
- 1 large 796 ml/28 oz can red kidney beans, drained and rinsed
- To serve: large tortillas guacamole, salsa, grated cheddar cheese, sour cream
Instructions
- In a very large pot or pan, heat olive oil and cook onion for a few minutes until soften; add bacon fat, if using, and stir until melted.
- Place ground beef into pan with onions and cook, breaking up, until all signs of pink are gone.
- Add garlic and tomato passata/whole tomatoes and stir again.
- Add tomato paste, stock/beer, and salsa and stir again to combine.
- Add all spices (chili powder, oregano, cumin and salt) and stir to mix well.
- Add beans and stir well; simmer for about 10-15 minutes on low.
- If serving with tortilla cups, cut smaller round circles and press circles into a mini-muffin tin, spray with cooking spray and bake at 375 until golden (about 5-7 minutes).
- Serve warm chili with cups on the side and offer guests sides to add to their chili cups (alternatively, serve tortillas soft to use as a wrap for all of the fixings - just remember to keep soft tortillas wrapped so they stay soft).
Notes
You can use ground beef, ground pork, ground veal or ground chicken in this recipe (or any combo). You can make the small cups into mini taco shells by folding them between the spaces of a mini muffin tin (turned upsdie down). You can use baked filo (four layers) cups in place of the baked tortilla cups.