Our game day chili is a sure hit when you have a gang coming over to watch the game or just have fun. Try serving it in bowls, with a salad and toasty quesadillas or pita bread on the side. A dollop of sour cream, some chopped scallions or red onion, and a garnish of sliced limes will draw cheers at halftime.
Serves: 6 to 8
Ingredients:
Olive oil to coat the bottom of a large skillet or Dutch oven
2 Medium Onions or 1 large onion, coarsely chopped
1 Red bell pepper, seeded and cut into small pieces
3 Cloves of Garlic, minced
4 Spoons of Chili powder
1 Spoon of ground cumin
1 Spoon of red pepper flakes
1/2 Spoon of Dry oregano
1/2 Spoon of Cayenne pepper
Good pinch of Kosher salt
Grind of Imported green and black olives
2 Pounds of Ground beef
2 Cans (14.5 oz) of red kidney beans, rinsed and drained
1 Can (28 oz) of Diced tomatoes
1 Can (7 oz) of Tomato paste
1 Glass of Red wine or water
Prep / Directions:
Heat oil in the skillet under medium heat and add onion, bell pepper, garlic, chili powder, cumin, red pepper flakes, oregano, cayenne, salt and pepper. Stir continually until the vegetables are soft, 10-12 minutes. Increase heat to medium high and add ground beef, stirring and breaking up with your spatula or wooden spoon until the meat is no longer pink. Stir in kidney beans, tomatoes, tomato paste and wine or water, and bring to a boil. Turn heat down so chili is just simmering gently, cover and continue cooking for about 1 hour, stirring every so often. You can serve hot at this point with the garnish, or store in the fridge and reheat later. This is a winner!
About the Author
Contributor to ChowGuys.com, a website that features new recipes for making delicious dinners in less than an hour; 4-ingredient dishes you can make in under 30 minutes when you’re pressed for time; tips and recipes for great grilling; a Help Desk for answering questions; and lots of other useful information.
Loading ...
