Stewnami Tailgate Touchdown Soup
in the kitchen with… Autumn 2024
Ingredients
2 pounds 93%-lean ground beef
2 pounds spicy Graziano ground sausage
1 large white onion, peeled and chopped
5 tablespoons virgin olive oil
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons cumin powder
2 teaspoons special chili seasoning powder (cook’s choice)
1 15-ounce can spicy hot chili beans
1 15-ounce can original chili beans
1 15-ounce can Tex Mex chili beans
2 15-ounce cans dark red kidney beans
3 15-ounce cans fire-roasted diced tomatoes
2 15-ounce cans campfire-style chili starter in chili sauce
3 12-ounce cans tomato paste
2 28-ounce cans Italian tomato sauce
1 15-ounce can no-salt-added whole kernel corn, drained
1 15-ounce can small young peas, drained
1 15-ounce can diced mixed vegetables, drained
1 carton 8-ounce baby portobella white mushrooms, washed and sliced
3 medium-size carrots, peeled and sliced
9 medium-size celery stalks, washed and sliced
3 sweet peppers (red, green, or yellow), washed and sliced
1 large cucumber, peeled and sliced
2 florets broccoli, washed and sliced
1 12-ounce can of beer
Instructions
- In an 8-quart pot brown beef, sausage, chopped onions, and spices in olive oil over medium heat, stirring occasionally to rotate meat.
- With stove on low to moderate heat, add remaining ingredients. Season/spice to taste.
- After a soft boil, simmer on low heat for at least 1 hour, stirring occasionally. The longer the mixture simmers, the better its taste. It will even be better reheated the next 2 or 3 days after overnight in the refrigerator.
- Makes 20 generous savory servings. Adjust ingredient portions to desired tastes. Enjoy the beer or other preferred beverage while preparing stew.
Recipe courtesy Elliott Smith of Des Moines.
