Yea! Race number 2 in the Chase just happens to be my home track! New Hampshire Motor Speedway! I’ve been going there for many years. New Hampshire and Daytona are the only tracks I have been to. And the tracks couldn’t be more different! You know summer’s here when its the first race in New Hampshire. Much to the opposite, Fall’s around the corner come the second race. And then there’s Daytona… smack dab in the middle of February, just when I can’t wait to get out of the cold and snow, and escape to sunny Florida. The second race in Daytona is around the Fourth of July. We stay at Ocean Walk every time we go, right on the Atlantic Ocean. We’ve made some great friends there, and see them every time we go. Racing is a great sport. You get to meet great people from all over, what could be better?
I’m making Chili for the second Chase race. Its great to bring for tailgating, or if staying in the camping areas at the track! This is a great recipe, and can be made as hot or mild as you like.
2nd Race: New Hampshire Motor Speedway
- 2 tablespoons olive oil
- 1 large red onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 4 cloves garlic, chopped
- 1 pound lean ground beef
- 8 ounces Italian sausage, casing removed
- ¼ cup chili powder
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- One 4-ounce can tomato paste
- One 12-ounce bottle beer
- One 28-ounce can diced tomatoes
- One 14-ounce can diced tomatoes
- One 15-ounce can black beans, drained and rinsed
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for garnish
- Sour cream, for garnish
- Chopped green onions, for garnish
- Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and peppers and saute until soft, about 4 minutes.
- Add the garlic and saute until just fragrant. Stir in the beef and sausage, breaking it up with the back of a wooden spoon, and cook until browned.
- Drain the beef mixture through a colander placed over a large bowl. Add the meat back to the Dutch oven and stir in the chili powder, cumin and oregano. Cook for about 2 minutes. Stir in the tomato paste into the beef; this will “toast” it and give the chili more flavor.
- Add the beer and stir up any browned bits on the bottom of the pan. Bring to a simmer, and then add the diced tomatoes and beans. Simmer on medium-low for 2 hours, stirring on occasion to keep the bottom from sticking.
- Top with shredded cheese, sour cream and chopped green onions before serving.