Fall is my favorite season.
I love the cool crisp weather. I love watching the leaves change. I love the smell of fireplaces roaring away.
And Fall also means Football! And Tailgating!
You know those amazing Fall days when you walk outside and it just feels like the perfect day for a tailgate? When all you need is a cozy sweater and you’re good to go and stand outside with your friends eating hamburgers and drinking warm spiked apple cider and beer?
Not that I’ve done much of that since The Belle has been around, but as soon as I walk outside on a beautiful Fall day, I remember…
I thought the start of Fall would be a nice time for me to share my favorite football party Chili Recipe with you (from CooksRecipe.Com). We make this whenever we are having a big group over to watch a game. It’s called Chili Tomorrow because it tastes BETTER the next day. Which is perfect because when I’m entertaining make-ahead stuff is my best friend.
1 1/2 pounds
lean ground beef (I use ground Turkey and it tastes just as yummy)
1 tablespoon olive oil
1 medium onion, cut into 3/4-inch pieces
2 cloves garlic, minced
3/4 teaspoon ground black pepper
3/4 teaspoon salt, or to taste (I don’t add any salt)
1 medium green bell pepper, seeded and chopped
1 medium red bell pepper, seeded and chopped
7 tablespoons chili powder, mild
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot pepper sauce
2 (15-ounce) cans red kidney beans, drained
1 (14.5-ounce) can diced tomatoes
1 (10.75-ounce) can condensed tomato soup
1/2 can beer
3 tablespoons ground cumin
1 tablespoon Worcestershire sauce
1. Sauté hamburger (or Turkey!) on a low to medium heat in cooking oil with onion, garlic, salt and pepper in a large pot. Separate hamburger into coarse pieces during cooking process. There should not be any great amount of excess fat. If there is, drain most of it off.
2. After the hamburger is sautéed add bell peppers, chili powder, garlic powder, onion powder and hot pepper sauce. Continue to sauté on a low to medium heat for 2 minutes mixing ingredients. The idea is to thoroughly flavor the meat with the spices, without ‘frying’ the beef which makes it somewhat tough.
3. After 2 minutes, the bell pepper should be losing its dark green color – now is the time to add the remainder of the ingredients and gently bring it all to a simmering boil. Reduce heat to low and allow to simmer for 15 minutes. Turn off all heat and allow to cool – this will let the beans absorb the juices and improves the overall flavor tremendously.
4. Reheat when you are ready to eat, adding more chili powder and/or salt and pepper to taste.
5. Let it refrigerate over night and eat it the next day .
Makes 6 servings.
I serve it with all the all the toppings on the side (sour cream, shredded cheddar cheese, chives, etc.) and corn bread. Perfect game day meal.
P.P.S. To check out yummy recipes sent in by some of my lovely readers click HERE.