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FAN PHOTO
KU students join in singing the alma mater during pregame before the Northern Colorado game Saturday, September 5. A record 52,530 fans watched the Jayhawks defeat the Bears 49-3. Photo courtesy of Shanah Gaskill, Dodge City freshman
Submit your photos from this week's football game to The Wave and your picture could be featured in this spot on this page. Please e-mail photos to thewave@kansan.com by 5 p.m. on Tuesday, Sept. 22. All photos need to include the name, year in school and hometown of everyone in the photo.
THIS WEEK IN KU HISTORY
September 21,1968
Kansas opened its season with a 47-7 win at Illinois. Coached by Pepper Rodgers, the Jayhawks finished 9-2 and tied for first in the Big Eight Conference.
QUESTION OF THE WEEK
Which Kansas player holds the record for the longest field goal made in a game?
TAILGATING RECIPE OF THE WEEK
Fall Chili
What is this "Fall Chili" we speak of? Well, nothing different from your standard batch of chili except it just makes a lot more sense. As the temperatures drop and the football games give us a proper excuse to cook massive batches of food, chili is an ideal staple of the game day experience.
Chili is equal parts experimentation and tradition. The options are limitless as to what you may add to it and when you find the perfect marriage of ingredients, stick with it. You never know how long a recipe will last.
This is not one of those recipes. I actually slapped it together the other night using what I had. I was glad I had what I did.
What you'll need:
2 lbs ground meat (in the pictured dish I used one pound lean ground beef, one pound ground bison)
2 cans red chili beans
1 packet of chili powder
1 can diced tomatoes with green chiles
1 small can tomato sauce
1 large sweet onion, chopped
1 tablespoon chopped garlic
1 small can chipotle peppers
1 can beer
3 habanero peppers to soak
- Fire up a large pot on the stove and cook meat until browned. Drain.
- Season with chili powder and add onions and garlic.Cook for about two minutes.
- Add beans, tomatoes, tomato sauce, chipotle peppers (let sauce in can empty out too) and beer.
- Cut a small slice or hole into habaneros and let soak into chili.
- Simmer for about an hour or more.
The longer the better.
- Serve with tortillas or tortilla chips.
Cheese and crackers if you must.
Stephen Montemayor
THE WAVE SEPTEMBER 18,2009
THE UNIVERSITY DAILY KANSAN