So I take my smoker down to the Temple Football games to tailgate with. While not a graduate of the school, it's pure fun. That's beside the point. The people on "Tailgate Row" have gotten together to have a "Tailgate Chili Cookoff" at the next home game. Rules are pretty simple, doesn't have to be cooked on site as you only get 5 hrs to tailgate anyway, and not everyone is bringing down a complete kitchen, after that they basically don't want you buying someone else's chili and trying to pass it as your own.
I'm not a huge chili fan, just never ate it much growing up. I was going to go with something along the following:
Cook up the onions/peppers/beans/sauce mixture the night before and put it in some kind sealable tupperware.
At the same time, smoke a brisket the night before, let it rest and then chop it up in a sealable bag.
During the tailgate, combine the brisket and the bean mixture into a disposable lasagna pan, and throw in the smoker to get a little smoke and to heat it up. I use applewood, so I don't think this will be too much smoke, but open to suggestions there.
In terms of the actual recipe, I have no idea. I figure onions/garlic/green peppers/a decent amount of jalepeno's, and one or two habenero's. Does this need any crushed tomatoes? do you really need much in the way of spices if already using the peppers for the heat? And I should be getting the smoke from the brisket in there. I guess i need to figure on the "color", but think that would come from the tomatoes. And pinto beans.
What do you all like to do with your chili?
I'm not a huge chili fan, just never ate it much growing up. I was going to go with something along the following:
Cook up the onions/peppers/beans/sauce mixture the night before and put it in some kind sealable tupperware.
At the same time, smoke a brisket the night before, let it rest and then chop it up in a sealable bag.
During the tailgate, combine the brisket and the bean mixture into a disposable lasagna pan, and throw in the smoker to get a little smoke and to heat it up. I use applewood, so I don't think this will be too much smoke, but open to suggestions there.
In terms of the actual recipe, I have no idea. I figure onions/garlic/green peppers/a decent amount of jalepeno's, and one or two habenero's. Does this need any crushed tomatoes? do you really need much in the way of spices if already using the peppers for the heat? And I should be getting the smoke from the brisket in there. I guess i need to figure on the "color", but think that would come from the tomatoes. And pinto beans.
What do you all like to do with your chili?
I have no strong inclinations there. 
