Annabeth and Matt Wyatt are embracing their “mixed marriage” by compiling a cookbook that celebrates both MSU and Ole Miss tailgating recipes. They’re calling it “Best of Both.”
Annabeth, an Ole Miss gal, and Matt, an MSU guy, come from families made up of both Bulldogs and Rebels, and they love the food and folks that make the Junction and the Grove two of the most coveted spots in Mississippi.
Their plan it to have the cookbook ready for sale next fall, but first, they need recipes. If you’d like to contribute, you may email a tailgating recipe to email@example.com; write Best of Both Cookbook, P.O. Box 7392, Tupelo, MS 38802; or visit their Facebook page, Best of Both Cookbook.
Here’s a recipe from Annabeth’s dad, Winky Freeman, who makes it for chilly, football Saturdays in the Grove.
4 pounds ground beef, ground for chili
3 cans Ro-tel diced tomatoes and chilies, original or mild
4 cups water, divided
4 teaspoons paprika
4 teaspoons cumin
2 to 3 tablespoons dried onion flakes
1 teaspoon garlic salt
1 cup chili powder
1 teaspoon ground red pepper
1 tablespoon Tony Chachere’s
2 tablespoons lemon pepper seasoning
2 tablespoons Worcestershire sauce
4 tablespoons masa flour (optional)
1⁄2 cup hot water (optional)
This recipe can be prepared in a Dutch oven or slow-cooker.
If preparing in a Dutch oven, brown meat in Dutch oven and drain. If preparing in a slow-cooker, brown meat in a skillet, drain and then place meat in slow-cooker. Add Ro-tel, 3 cups of water, spices and Worcestershire sauce. Stir to combine.
If using a Dutch oven, cover and simmer for 45 to 60 minutes. If using a slow-cooker, cover and cook on high for 2 to 21⁄2 hours. Stir chili every 15 to 30 minutes in either container to ensure no bottom sticking or scorching. Add remaining 1 cup of water, if desired.
After the chili is done, if the consistency needs to be thickened, combine masa flour with 1⁄2 cup of hot water and add to mixture until it reaches desired consistency. Re-cover and simmer for another 15 minutes in a Dutch oven or another 30 to 45 minutes in slow-cooker.
Served chili alone or with shredded cheese and sour cream; over rice; with crackers or Mexican or plain cornbread; or for something different try baby bow-tie pasta.
Ginna Parsons is the Daily Journal’s food/home/garden editor.