The Super Bowl is coming up on Sunday (that announcement for those who’ve been living under a rock for the past several decades) and that means it’s time to cook up a batch of homemade chili. Because nothing goes as well with football as chili. And beer.
The author shows off a batch of his Tamarack Bay Chili under construction last year.
So in honor of the Harbaugh brothers, the 49’ers and the Ravens, here is the recipe for the chili we make during our spring and autumn trips up to Butternut Lake in Wisconsin in our neverending search for the wily walleye:
Tamarack Bay Chili
Ingredients: 1 pound of hamburger; two cans of Bush’s medium chili beans; two cans of diced tomatoes with green peppers and onions; one small can of V-8 juice; half a large red onion; salt, pepper, and chili powder.
Directions: Chop the half onion and brown the onion along with the hamburger in a two-quart pot. Add the salt and pepper to taste, along with the chili powder while everything’s cooking. Make sure the hamburger is well crumbled. When the hamburger is nicely browned and the onion is translucent, drain and then add the cans of chili beans, diced tomatoes, and the V-8 juice. Allow it to come to a boil and then simmer for 20 minutes. Serve with grated Munster cheese on top. The good news? It tastes even better the second day
Makes me hungry just writing the recipe…
historyonthefox 
Sounds great, Roger. Not sure what for dinner at this household. 🙂
It’s always a good night for a pot of chili. Or wings. We picked up BBQ wings at Dominicks tonight for supper, and they were REALLY good, with a little Dominicks cole slaw and some kettle potato chips.