Football season has kicked off! That means that more often than not I’ve got a house full of people on Sunday watching the game and looking for something delicious to chow down.
This year is also the first year my son is playing on a football team. Not flag football, but legit tackle football. It’s a bit scary as a dad knowing he’s going up against guys twice his size – but I’m really enjoying how the whole family has embraced the football culture. Practices, games, and of course tailgating…
When Josh comes off the field he is HUNGRY! A go-to for me is always a bottle of Stubb’s BBQ sauces. I love keeping tailgating simple and look to add flavour with a quick hit of BBQ sauce as I finish grilling meat on the grill or with a marinade the night before the game. Stubb’s sauces are a super-easy way to add flavor to whatever I’m grilling. Stubb’s entire line is certified gluten-free and contains no high fructose corn syrup – which I love.
If you want to know the awesomeness of Stubb’s, then come join the conversation on Twitter. Let me know your favourite thing to cook up when the gang comes over to watch football and you’ll have a chance to win a prize pack for some Stubb’s swag and coupons for free Stubb’s sauces and marinades.
I was not compensated in any way for this post or giveaway. All opinions are my own.
STUBB’S Jam Jar Chili & Cornbread Giveaway
3 lbs. 90% lean ground beef
1/2 cup chili powder
1 1/4 cup onion, diced
3 tablespoons chopped garlic
1 cup lager beer
1 1/2 cup beef stock
1/3 cup honey
1/2 cup Stubb’s Spicy Bar-B-Q Sauce
2 15 oz. cans tomato sauce
1 12 oz. can tomato paste
1 1/2 tablespoons salt
2 teaspoons vinegar
1 1/2 tablespoons cumin
1 1/2 tablespoons black pepper
2 boxes cornbread, prepared to batter stage
8 12 oz. jam jars
- Add beef, chili powder, onions, and garlic to a large stock pot. Cook until all of the beef is browned.
- Once browned, add in the beer and beef stock to and deglaze the pot.
- After deglazing, add in the remaining ingredients and stir. Let simmer covered for thirty minutes, stirring occasionally.
- Preheat oven to 400°F. Spoon 1 cup of chili into each jam jar. Top with 1/4 cup of cornbread batter. Place jars on a baking sheet and bake for 10-15 minutes, until cornbread is golden brown.
- Let chili rest for 15 minutes before serving.