Bean & Bisket Tailgater Courtesy Of: David Franklin Bean & Bisket Tailgater 40 servings Fully Cooked, Smoked Pulled Beef ,1 lb Sysco Imperial Onion Diced ½”,4 oz Arrezzio Garlic Chip in oil,½ oz Casa Solana Tomato Diced Fire Roasted in Juice,½ can Block & Barrel Imperial Base Chicken Paste,1 Tbsp Casa Solana Taco Seasoning Mix,1 Tbsp Black Beans,1 can Pepper Chili Green Diced,4 oz Doritos Cool Ranch Chips,40 bags Casa Solana Cheese Cheddar Medium Shredded,8 oz Wholesome Farms Sour Cream,8 oz Sysco Imperial Green Onion Iceless,3 pc Sysco Classic Oil Vegetable Soya,2 oz 1. In a large braiser, heat vegetable oil then saute onions until lightly browned. Add garlic and fry another 2 3 minutes.

2. Pour in half a can of fire roasted tomatoes turn heat down to simmer. Add chicken base and taco seasoning, cook over low heat for an hour stirring often.

3. Heat beef and shred finely, add to tomatoes with drained & rinsed beans as well as the diced chile’s. Simmer for another hour stirring often.

4. To serve: Open a bag of Doritos on top and one side making a cone, place a heaping tablespoon of chili on top of the chips, sprinkle with a little cheese then add a dollop of sour cream and finish with a few pieces of bias cut green onions.