Game Day Chili
As much as I LOVE Spring/Summer cooking, once the temperature starts to drop just the slightest bit, I start to pull out all of my Fall/Winter classics.
So once I realized football was starting up and the temperature was going to be in the 60’s I figured it was the perfect time to whip up a batch of my chili. Sunday football is pretty sacred around here. Once 1pm rolls around, Red Zone is queued up along with whatever channel is playing the Eagles game. Usually during this time Paul and I are devouring some Sunday sammy’s (more on that after December!) but since I currently can not enjoy lunch-meat I try to make the dinner for that night extra delicious. Chili to me is just so warm and comforting and the toppings to make it your own make it that much more fun! The ease of throwing it all together early in the day to set and forget also makes it perfect for a relaxing Sunday dinner.
Recipe
Yield: Serves 4
1 lb Ground beef (preferably 80/20)
2 Bell peppers, diced
1 Jalapeno, diced (if you like it hot, leave the seeds in)
1 large or 2 small Poblano peppers, diced
1 Yellow onion, diced
2 Cloves garlic, minced
1 28oz Can Crushed tomato
Chipotle Peppers (as much or as little as you would like)
1 Can Kidney beans
1 Tbs Chili powder
1 Tbs Cumin
¼ tsp cinnamon OR garam masala
TT Salt and Pepper
Procedure
Brown off meat in a hot pot, preferably a dutch oven.
Once cooked, remove meat and add in peppers, onion, and garlic and saute on medium heat about 5-10 minutes.Return meat to the pot and add all dry seasonings, mix and cook for about 2 minutes.
Add in crushed tomatoes, chipotle peppers, and beans with the juice. Fill the tomato can with water and add to the pot.
Bring pot to a boil, reduce to simmer and cover. For the last hour of cooking remove the lid and allow it to slightly reduce.
Can be ready to serve within a minimum of 2 hours, but I prefer 4-5 hours.
Top with your favorite chili toppings!