Buffalo Bills Tailgating Recipe: Touchdown Chili


Buffalo Bills Tailgating Recipe: Touchdown Chili

Buffalo Bills fans are renowned for offering one of the best tailgating experiences in the NFL. Certainly, Buffalonians put on quite a show, and they should be – quite rightly – proud of what they offer.

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In fact, you could argue that for a lot of Bills fans, the tailgate party is almost as – if not more – important as the game itself. Either way, it’s a fun experience, something which all sports fans should attend, if they ever get the opportunity.

With the return of NFL football, we’ve decided to do our bit, and suggest some recipe ideas to try out. Our latest offering, courtesy of the Food Network, is Touchdown Chili, which you can enjoy while watching the Bills host the Pittsburgh Steelers this weekend.

The best thing about touchdown chili is that it’s easy to prepare. As such, it’s ideal for whatever you have planned, whether you’re going to Ralph Wilson Stadium, attending a party or just watching the game at home with a few friends.

1) Ingredients:

  • 5 pounds beef brisket, cut in 1-inch cubes
  • 1/4 cup olive oil
  • 2 cups chopped yellow onions
  • 6 large garlic cloves, minced
  • 2 tablespoons chili powder
  • 1 tablespoon red pepper flakes, crushed
  • 1 tablespoon cayenne pepper, or to taste
  • 2 tablespoons ground cumin
  • 2 green peppers, seeded and diced
  • 1 bay leaf
  • 6 cups tomatoes, chopped with their liquid
  • Salt and freshly ground black pepper
  • 1/2 cup strong coffee
  • 2 (15-ounce) cans kidney beans
  • 2 tablespoons chopped basil leaves

2) Directions:

First off, you need to use paper towels to pat dry the brisket cubes with more precision than EJ Manuel sometimes shows on his passes. Next, heat the oil in a large heavy-bottomed pot and brown the meat – in batches – on all sides.

When you’ve done this, transfer the brisket to another bowl as carefully as Fred Jackson handles the ball, and set it to one side. Now, saute the onion and garlic in the same oil over medium heat until limp – but not brown – for between eight and 10 minutes.

Then add the chili powder, cayenne pepper, pepper flakes and cumin, and saute for one minute. Next, add the green peppers, tomatoes with their juice, bay leaf, the reserved meat, one tablespoon of salt and one tablespoon of pepper, and bring to a boil, a la Percy Harvin‘s temper.

This next bit will require all of your legendary poise and patience, as you reduce the heat, cover the pot with a tight-fitting lid and simmer for two and a half hours, remembering to stir occasionally. Then taste and season with salt, before adding the coffee, covering the pot and simmering for another hour.

Finally, add the basil and kidney beans, and warm it through. Now, you can serve your touchdown chili in an appropriate bowl, ideally with some grated cheese, sour cream, diced tomatoes and tortilla chips. (I refuse to add guacamole, but that’s just me.)

As long as you follow the instructions above, it should turn out perfectly, giving you between six and eight servings. After all, food is one of the last things you want to worry about as you prepare to watch the Bills in action. Enjoy!

Next: Charleston cheese dip

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