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Tearing Up the Texans - A Broncos Tailgate Theme

The Denver Broncos play the Houston Texans this week at Invesco field at Mile High. Even though they're both playing for pride, it should be a good game. After all, Broncos rookie Tim Tebow is gunning for his first win as a professional quarterback. Andre Johnson is trying to become the first receiver in NFL history to amass 1,500 yards in three consecutive seasons. He had 1,575 in 2008 and 1,569 in 2009, and he has 1,216 so far in 2010. He needs 284 yards in the final two games to accomplish this feat. Anyway, in my book it's always a good day when you have the chance to take in a Broncos game in person. So if you are going to attend this Sunday's game, I have a food theme to fit the circumstances. Follow the jump and we'll get cooking.

This week's tailgate theme is Texas Red Chili. The dish that the Lone Star state is famous for. Also known as Chili con Carne (with meat), this entree is made without beans. I always say, "It's called Chili, not beans. You put Chile's in Chili and beans in beans." When the Mexicans in the Texas region were introduced to the recipe, they used beans for their version because that was a staple readily available to them. However, the true authentic Texas Red contains no beans.

As a special treat, I am submitting my personal recipe. It is tested and true and has even won an award at the only Chile Cook-Off it was entered in. This meal can be made on the grill or inside on the stove. Either way, you'll want to assemble your teammates to make this happen in a timely fashion. Better yet, prepare this feast a day ahead of time, since a 6-hour simmer brings a melding of flavor that only improves with time. Putting this together in an 8-quart Crock pot makes it even easier since you don't have to stir constantly.

Kaptain Kirk's Texas Red Chili


  • 3 Lbs. Ground Chuck
  • 2 Lbs. Ground Pork
  • 5 Anaheim Chilies
  • 3 Jalapeno Chilies
  • 2 small cans Ortega Chilies
  • 3 Large Onions
  • 4-5 cloves Garlic
  • 1 can Enchilada Sauce (Medium or Hot)
  • 3 cans Stewed Tomatoes
  • 2 small cans Tomato Sauce
  • 5 Tbsp. Red Chile Powder (I like the New Mexico grind)
  • 5 Tbsp. Cumin
  • 2 Tbsp. Worcestershire Sauce
  • 1 Tbsp. Grey Poupon Mustard
  • 1 Tbsp. Crushed Red Pepper
  • 1 Tbsp. White Wine Vinegar
  • 2 Tbsp. Salt
  • 3 Tbsp. Black Pepper
  • 1/4 cup Mas

* Note: If you can't find Masa, you can use one of the following to substitute; Tomato Paste, a Roux made from butter and flour, Arrowroot or Cornstarch as a thickening agent.


Dice Onions Garlic and Chilies, then saute in Olive oil. Brown meat and add to the pot. Better yet, get one team member to do the cut work and another to do the sauteing. In a large Crock Pot, drain the Stewed Tomatoes and if you bought the whole instead of the diced variety, break them up by hand and add. Next add the Chile Powder, Cumin and Enchilada Sauce. As the veggies and meat are cooked, add them to the pot. Add the Tomato sauce and the rest of the ingredients, withholding the Salt and half the Masa. Bring to a boil, then cover and reduce to a simmer. After about an hour, taste and adjust seasoning. Add Salt as needed and if it needs the rest of the Masa, another can of Tomato sauce, more Chile Powder or Cumin.

If you can make this a day in advance, just warm it up for your party and enjoy the game.

Good Eats and...

Go Broncos!