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Home Cooking 8

Transporting chili for tailgating

Christina D | Nov 2, 201308:52 AM

Greetings, 'hounds.

Next weekend, I'll be taking some Texas chili to a tailgate. I can't quite figure out how best to transport it.

Heating it up on site isn't really possible for two reasons. First, given that it's Texas-style chili and not tomato/bean based, it will be quite thick and take a good long time to heat. Second, my BIL's grill is a puny, propane number that won't be big enough to warm a large pot.

I could warm it up at home, but it will be between 3 and 4 hours between the time we leave the house and serve the chili (leave at 7, meet up with friends at 8, park by 9, then unpack, have breakfast, serve chili 11-11:30). I have a crockpot with lid locks that travels well, but again, I think that the residual heat will be gone given the timeframe. I've not found a thermos with a large enough mouth to accommodate this type of stew either.

Any ideas for me? TIA!

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