By Morgan Dickson, intern
When I think of summer coming to an end I instantly conjure up thoughts of scorching humid days that seem to get longer rather than shorter, back-to-school supplies just waiting to be purchased, and (most importantly) football. That’s right, football season is upon us at last, and I could not be more excited about it. Whether you are encouraging your child at his first little league game, cheering on your alma mater in hopes that they dominate the SEC or Big 12, or devotedly watching Texans games as if they were a religion, a tailgate is practically required to fully enjoy the spirit of the season. So lower your tailgates and fire up your smoker, because football season has finally arrived.
Authors Bill Cauble and Cliff Teinert include the perfect tangy Texas tailgate recipes in their cookbook Barbecue Biscuits and Beans. Between the authors the two have cooked for multiple presidents, politicians, and even a queen. My stomach was seriously growling as I flipped through all of their delicious recipes. The book includes 180 mouthwatering and unique recipes including prickly pear jelly, bourbon peach cobbler, and an entire roasted suckling pig. It also includes the perfect fall tailgate recipe, aka Clear Fork Chili con Carne. Easy to make and even easier to scarf down, all that this meal is missing is a side of Jalapeño Cornbread to complete the prefect tailgate weekend.
Clear Fork Chili con Carne
4 pounds lean ground beef (use chili grind for chunkier consistency)
2 cups chopped union
3 cloves garlic, minced
1 teaspoon ground oregano
1 teaspoon cumin seed
2 tablespoons chili powder, rounded
1 dried red chili, coarsely chopped
3 cups water, more if needed
Sear meat in heavy iron skillet. Add onion and garlic, and cook 5 to 6 minutes, stirring frequently. Add remaining ingredients. Blend and bring to boil. Reduce heat to low and simmer 1 hour. Serves 8.
Bright Sky Press
Where Texas Meets Books Football.