Football season is here!!!
As much as I love to sit by the hubs and watch Notre Dame play…I’m really all about the football food.
You can sit there and shovel food in your face and people are too busy watching the next play to see how many wings you “actually” ate.
Just sit me in front of a plate of my husband’s teriyaki chicken wings and a beer and I’m happy. Maybe he will let me share this recipe with you…but..that’s for a later blog.
For the hubs...it’s all about chili!
He wants a good beer, a bowl of homemade chili, and a couple of club crackers with plenty of butter.
We like our chili, like everything else….no “cream of” soups. No simple “packets” or preseasoned envelopes.
Just a great selection of the seasonings from McCormick……
***just a footnote…if you have won chili cookoffs like my girlfriend, Jaime, this blog is NOT for you. If you have gone to school for cooking….you may just read this to make fun of me. However, if you are new to cooking homemade or have always wanted to make a homemade chili….read on.*******
- 1 lb or less of ground beef (the leaner the better)- I prefer grass fed
- 1 lg. onion, chopped
- 1 lg pepper, diced. ( You can use green or red. I like to do half of each.)
- 1 bottle of lager beer ( i love Stella Artois)
- 2 cans of rotel diced tomatoes with green chiles
- 2 cans of dark kidney beans
- 1 can of Goya black bean soup
- 1 tsp. minced garlic
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon (subtle but delicious)
- 1/8 tsp cayenne pepper
- 1/2 TBSP onion powder
- 1 TBSP cumin
- 1 TBSP coriander
- 2 TBSP worcheshire sauce
- 2 TBSP chili powder
- Toppings: shredded cheddar cheese, sour cream, sliced jalapenos **Sometimes, I will serve this on top of a bed of elbow macaroni to make it a little heartier*****
Helpful Tip: I like to put my spices out on the counter like this so I don’t have to keep referring to my recipe to see how much I need of everything. I put the spices in groups with the measuring spoon right in front. (I initially used 1/2 tsp of the cinnamon but the husband thought the flavor was too strong so I reduced it in my blog to 1/4 tsp.)
Let’s get started….
- Start by browning up your ground beef in a dutch oven on medium-high heat. (If you don’t have a dutch oven, use a nonstick large pot.) Once your ground beef is browned (usually around 5-8 min.), add the diced onions, peppers, and garlic and saute an additional 5 minutes on medium-high heat.
- Add in all your spices (onion powder, chili powder, coriander, cumin, cinnamon, cayenne pepper and nutmeg). In my opinion, this is when the “magic” starts. If you can season the meat really well at this stage, then the seasoning is stronger throughout. I don’t add salt or pepper to my chili. I find that I like things a little TOO salty so I don’t add it to big stews or chilis. I leave it to the individual. Stir it constantly for about two minutes. Then add your 2 Tbsp of worcheshire sauce. Cook for another minute then carefull add 3/4 of a bottle of beer….the other 1/4 is your reward for making chili. (You’re welcome!)
- You will want to continue to stir that beer while the alcohol continues to burn off. I usually let it cook another 2-3 minutes.
- Now add the 2 cans of kidney beans, the 2 cans of rotel diced tomatoes, and the can of Goya black bean SOUP. I don’t rinse the kidney beans as I like to have extra liquid in my pot so I can simmer it for longer. I also like to use the Goya black bean SOUP because it has a little extra seasoning that is a great addition to the chili. Stir to mix it all up.
- I usually wait til the mix comes to an active boil (bubbling) and then turn it down to low. At this point, you can continue to cook your chili for 30min. or up to an hour. I think at least 30 minutes allows all the flavors to mesh.
- Check on your chili every 15 minutes and stir.
- Dish out your chili and top with your favorite topping.
Grab a bowl, cuddle up with a throw blanket, and let’s go ND!!!
Round Two: If for some reason, you have some chili left over…..(this RARELY happens in my house.) You can freeze it and save it as a dip for your next party. Simply take a softened 8 oz. box of cream cheese and spread it generously along a 9 x 9 square aluminum dish. Top with about 1 to 1 1/2 cups of chili. Sprinkle cheddar cheese on top and bake in a 350 degree oven til hot and bubbly. Serve with tortilla chips!!