Editor's Note: Emma Rogers and Tyson Bird are senior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. It's supposed to be cold at tailgate — start this chili in the morning and stay warm the whole afternoon.
Tailgate chili
Estimated cost per serving: $2.50
Ingredients:
- 2 cloves garlic
- 1 bell pepper
- 1 large onion
- 2 pounds ground beef
- 2 tablespoons vegetable oil
- 1 can black beans
- 1 can kidney beans
- 2 cans fire roasted tomatoes
- 1 can tomato paste
- 1 tablespoon chili powder
Directions:
- Mince the garlic. Chop the bell pepper and onion into small pieces.
- Brown the ground beef in a large pot. Drain the grease, and add about two tablespoons of vegetable oil.
- Add the chopped vegetables and stir with the beef until the onions are translucent and soft.
- Add the cans, stirring after each addition. Finally, sprinkle the chili powder and stir thoroughly to combine.
- Simmer for a minimum of 30 minutes. As the chili simmers, the tomatoes will break down and the chili will become more soup-like.
- Serve with sour cream, cheddar cheese, crackers or all of the above.
Serves 6-8
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