Wining & Dining
The Tailgate Kings present Cowpoke Chili
10/1/2019 1:00:00 PM
The Tailgate Kings

This month, we celebrate McNeese’s homecoming against Houston Baptist with a Cowpoke Chili. We think the sweet heat will match the Cowboys intensity come game day. And we’re pretty sure this is a recipe that new head coach, Sterlin Gilbert, would approve of! Our southern traditions run deep here in SWLA, as do our allegiances. Now as we scramble to find any evidence of fall, the one thing we can always count on to unite our community, football, is back in full swing. Whether its Barbe, St. Louis, McNeese, LSU, ULL, or the Saints, it feels good to root for our favorite local teams again.

What would any football weekend in the south be without the tailgate? As much as we love the games, we love the party, and especially the food. 

While many fans tailgate, none take it to the level of art form you see in the parking lots of our southern stadiums. It is a bona fide commitment from our southern folks . . . and it is impressive.

This is where we at Tailgate Kings (TK) come in. We are here to help you be a star at your next tailgate experience. We want to be your resource for fun and interesting ideas that keep your tailgate party going and your guests’ bellies full. Established in 2015, The Tailgate Kings is SWLA's longest running and independently operated sports entertainment programming group, specializing in local Louisiana sports, while tying in the essential tailgate elements of food, family, and fun. TK has aired on 88.3 KBYS and Rock 101.3, and at the time of publication, is in contract discussions to take the show to new heights. 

Be sure to check out or The Tailgate Kings social media pages to get all the updates, as well as access to even more recipes.

We hope you enjoy our riff on this southern staple!

Chef Chad Jackson is a graduate of the California Culinary Academy and has been the head chef at many of Lake Charles finest dining establishments. Now as the culinary brain of The Tailgate Kings, he’s looking to create some unique spins on classic tailgate foods. 

What we need:


2 lbs. boneless, skinless chicken breast, cut into chunks

6 cups of chicken stock

1.5 red onion, medium diced

1 poblano, medium diced

1 anaheim, medium diced

2 jalapeno, medium diced

1 red bell pepper, medium diced

1 orange bell pepper, medium diced

4 cloves garlic, minced

4 cans navy beans

2 cans cannellini beans

2 cans great northern beans

1.5 Tbsp chili powder

2 tsp onion powder

2 tsp cumin

1 tsp cocoa powder

1 Tbsp paprika

2 tsp cayenne

1 Tbsp flour

Salt and pepper, to taste

2 Tbsp pure olive oil

2 cups grits (not instant)

1 bunch green onion, slivered

3 Tbsp butter

1 cup shredded cheddar cheese

What we are doing for the chili:


In a large pot, bring 4 cups of chicken stock to a bubbling simmer. 

Heat olive oil in large sauté pan and brown chicken, seasoning with salt and pepper. Once browned, add chicken to chicken stock and let simmer until chicken is ready to shred, then pull from stock, cool, and shred. Save the liquid.


Drain 2 cans of navy beans. Mash and save.


In a soup pot, heat oil and sauté peppers, onions, and garlic. Add dry ingredients and stir continually over medium heat with a little salt and pepper to taste. Add 2 cans of drained navy, great northern, and cannellini beans. Add 2 cups of the chicken stock we used to poach the chicken.


Once chicken is shredded, add it with its poaching liquid to the soup pot. 

Stir in the mashed navy beans. Continually stir over medium low heat. Check seasoning and add stock as needed to maintain consistency. Reduce heat to low and cook for an hour to marry flavors.

What we are doing for the grits:

In a separate pot, bring 2 cups chicken stock, 2 cups water, butter, and 1 Tbsp salt to a boil.

Stir in grits and whisk to avoid clumps. 

Lower heat and simmer them to the right consistency, whisking regularly. 

Stir in cheese.


To plate:


In shallow bowl, ladle your desired amount of cheese grits. 

Pour chili over grits and garnish with slivered green onions and enjoy.

Posted by: Chad Jackson | Submit comment | Tell a friend




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