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Stewnami Tailgate Touchdown Soup
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Stewnami Tailgate Touchdown Soup

Author Elliott Smith of Des Moines

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 1 5-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.