Show #10 College Football means Tailgating

Tailgating is a major part of college football.  Several fall shows will be devoted to recipes for tailgating.

This show features a new area of the UT Gardens along with a cooking segment featuring two different recipes for chili.

The first is from my great friend Lisa - it is a chicken white bean chili - taste awesome!!!

The second is a traditional red chili that I have made several times for my family - everyone loves it!!

Let me know what you think - feel free to send me your recipes and your ideas for shows!!

Lisa's White Bean Chili

3 cans Great Northern beans or similar white bean
2 lbs cubed or shredded chicken
1 Tbsp olive oil
2 Cloves garlic, minced
2 medium onions, chopped
2 Tsp ground cumin
1/8 Tsp ground cloves
1/4 Tsp cayenne pepper
1 Tsp oregano
2 cans (4 oz) mild green chiles, chopped
4 Cups chicken stock
Monterey Jack or similar cheese, shredded

Heat oil in large sauce pan.  Add garlic and onions and cook for about 5 minutes over medium heat.  Stir in chilies, cumin, cayenne pepper, oregano and cloves.  Saute.
Add chicken, broth, beans and heat through

Serve with shredded cheese and sour cream - SOOO GOOD!!

Classic "Red" Chili

2 Tbs olive oil
2 Cups chopped onion
1 Cup diced red pepper
1 Cup diced green bell pepper
2 jalapeno peppers seeded and minced
1 1/2 Tbs minced garlic
2 lbs ground chuck
2 1/2 Tbs chili powder
1 Tbs season salt
2 Tsp ground cumin
3/4 Tsp oregano
1/4 Tsp crushed red pepper
1 (28 ounce) can diced tomatoes with juices
1 small can of tomato paste
3 Cups chicken stock
1 Can drained and rinsed kidney beans
1 Can drained and rinsed black beans

Heat the oil in a large stock pan (preferrably nonstick).  Add onions, red pepper, green pepper.  Cook until vegetables are soft and lightly caramelized, about 6 minutes.  Add the jalapenos and garlic, cook for 1-2 minutes, spoon into a bowl and set aside.  Brown the ground chuck and rinse off fat.  Add vegies to beef plus chili powder, season salt, cumin, oregano, crushed red pepper and coat the beef and veggies.  Add the tomatoes, tomato paste, and chicken stock - bring to a boi.  Reduce heat and add beans.  Cook until flavors come together and the chili has thickened - about 30 minutes.  Serve with shredded cheese and sour cream.