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As the cooler days of fall are upon us, a few things come to mind: sweaters, football, and chili! This affordable and satisfying meal will be sure to impress your friends.

With the deep, meaty flavor and the fragrant pepper and spices, nobody will ever know how quick and easy it is to prepare this meal. Make it a day ahead and let the flavors come together even more, leaving you plenty of time to get comfy for the big game or to chat with your date.

Total cost: $9.63

Click here to see Dinner for Two Under $10.

Ingredients

  • 1 tablespoon cooking oil
  • 1 pound ground beef ($2.49)
  • 1 medium red onion, peeled and finely chopped, (reserve two tablespoons for service) ($.79)
  • 1 small red pepper, seeds and white pith removed, diced ($.69)
  • 1 small yellow bell pepper, seeds and white pith removed, diced ($1.69)
  • 1 teaspoon ground cumin
  • ½ teaspoon cinnamon
  • 1 teaspoon dried oregano
  • ¼ teaspoon cayenne
  • 2 tablespoons balsamic vinegar
  • One 28-ounce can crushed tomatoes ($1.49)
  • ½ cup water
  • One 15-ounce can red kidney beans. drained and rinsed ($1.19)
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons sour cream (optional) ($1.29)
  • Parsley or cilantro, chopped (optional)

Directions

Heat the oil in a saucepan over medium heat and cook the ground beef until done. Remove the meat from the pan and set aside. Pour out most of the oil, leaving a little to cook the onions and peppers in. Over medium-low heat, cook the onion until translucent. Add the red and yellow peppers and continue to cook until they are slightly soft. Add the cumin, cinnamon, oregano, and cayenne and stir for a moment over the heat. Add the vinegar and scrape up any browned bits from the bottom of the pan (this is all flavor).

Add the meat to the pot and stir in the crushed tomatoes. Rinse can with the water and add it along with the kidney beans to the pot. Cook over low heat for about 25 minutes, stirring from time to time. Taste and adjust seasoning as needed, adding salt, freshly ground black pepper, and more cayenne if you like a spicier chili.

To serve, spoon into bowls, and top with spoonfuls of the sour cream and the reserved chopped red onion, if desired. Top with freshly chopped parsley or cilantro if you have some available.


Ultimate Game-Day Chili

Get ten people in a room and when you ask them about their favorite chili, you’ll get ten different answers. Chili lovers can discuss for hours whether chili should or shouldn’t contain beans. Should the meat be ground up or in chunks? What’s the difference between Texas and Cincinnati chili? All this talk takes place because chili is one of America’s most beloved comfort foods. So, let me jump in to the discussion. I worked and reworked my chili recipe, so it tastes like what I had in mind. When it comes to making this satisfying dish, there are a couple of things to remember. Give the chili time and cook it low and slow throughout the day, allowing the aromas to fill your house. Even better, make it the day before and reheat it. Make plenty of chili and freeze it. Use a variety of meats, such as ground turkey or some pork cubes, all in the same batch for layers of flavor and different textures. Serve this on a cold winter’s day, after skiing or playing touch football. It’s great after watching the Super Bowl or the Final Four, or for no reason at all, other than that you just love it.

Occasion Family Get-together, Game Day

Recipe Course Main Course

Dietary Consideration Egg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

Ingredients

  • 1 to 1½ pounds beef chuck roast, cut into 1-inch cubes
  • 1 pound ground beef
  • 1 pound Italian sausage (mild or hot), casings removed and sausage crumbled
  • 2 teaspoons kosher salt , plus more to taste
  • Freshly ground black pepper
  • 1 large red onion , chopped
  • 1 large red bell pepper , cored, seeded, and chopped
  • 1 large yellow bell pepper , cored, seeded, and chopped
  • 2 garlic cloves, chopped
  • 1 7-ounce can chipotle peppers in adobo, chopped
  • 1 4-ounce can chopped mild green chiles
  • 1 14.5- ounce can crushed tomatoes
  • 2 cups beef stock
  • 1 6-ounce can tomato paste
  • 1 12-ounce bottle beer
  • ½ cup chili sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1½ teaspoons cayenne
  • 1 15.5-ounce can red kidney beans , drained and rinsed
  • 1 8- ounce can cannellini beans, drained and rinsed
  • 1 8- ounce can black beans , drained and rinsed
  • Shredded Cheddar
  • Sour cream or plain yogurt
  • Chopped scallions

Instructions

Combine the beef cubes, ground beef, and crumbled sausage in a large Dutch oven over medium heat. Cook the meats, stirring regularly, until they are evenly browned. Drain the meat, set aside, and discard the drippings from the pan. Season to taste with salt and black pepper.

Add the red onion, red bell pepper, yellow bell pepper, and garlic to the pot. Cook, stirring occasionally, until the vegetables are tender, 5 to 7 minutes.

Stir in the cooked meats, the chipotles and sauce, the green chiles, tomatoes, 1 cup of the beef stock, the tomato paste, beer, chili sauce, chili powder, cumin, cayenne, and the 2 teaspoons salt. Simmer the chili, stirring occasionally for 1 to 1½ hours. If the chili seems too thick, add the remaining cup beef stock. Add the kidney beans, cannellini beans, and black beans during the last 20 minutes of cooking.

Serve the chili in big bowls and let each person add Cheddar, sour cream, and scallions as desired.

Dishin' with David: Chilly Outside, Chili Inside

No matter what kind of meats&mdashbeef, turkey, chicken, sausage, of a combination&mdashyou're using, always brown them first to lock in their flavors before adding liquids or any other ingredients to the pot.

Cook the chili the day before you plant to serve it. Let it cool, then cover and refrigerate overnight to give all the flavors time to blend. Or, prepare the chili in the morning, and let it simmer all day until serving time.

I like my chili with a good dose of heat, but if you don't, use mild sausage instead of hot and omit the chipotle peppers in adobo and the cayenne.


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Game Day Beer Chili.

Who wants to have a cannonball competition right into this bowl of chili?!

It might be a bit warm but we can sit on an avocado raft and eat tortilla chips until we make our way to the edge. I’m all for this idea. Chili swim.

Especially THIS chili swim. It is so freaking delicious.

This chili comes from Ayesha Curry’s new cookbook, The Seasoned Life, and it is seriously FANTASTIC. Like, unexpectedly fantastic. We loved it so, so much.

It’s no secret that over the last seven years I’ve made (and shared) tons of chili. Really. A TON. And it’s also no secret that every single time I make chili, I never follow a recipe. Never. Not even with my own. (Okay wait I’m lying – always with this smoky chicken chili.) But I really love to make and taste and season as I go with chili. It depends on the day, my mood, what we’re making it for, what I have on hand and what we feel like using.

Yes, making chili in this house may just be a wildly dramatic event.

So it came as a surprise to even me that I followed the recipe. I almost followed it to a T. Just a few easy changes (I used beef instead of lamb and decreased the amount of cinnamon) and guess what? I might be using this chili recipe for the rest of my life.

It was that good. Holy cow.

I was looking through Ayesha’s book trying to decide on a recipe to make and I quickly scanned the chili. I loved that her version used tons of beans (especially pinto! major bean fan here), included sausage in the recipe (yes, I know, I don’t even like sausage!), included an entire bottle of beer (oh yes) and get this – included MAPLE SYRUP!!

Yep. Maple syrup. The moment I saw that, I was like… it’s happening. I have to make this right now. And that’s what I did.

Eddie and I both loved that this chili is hearty and not very saucy or soupy. That makes it an excellent chili topping for things like burgers or hot dogs or nachos (I may have had the latter last night… oops) and makes it super easy to scoop up with a tortilla chip. Priorities, man.

Aside from those obvious wins, it tasted really freaking good. I’ll be honest. I was hesitant to use the maple syrup, even though I was excited and intrigued about the addition. I thought it might be way too sweet or take away from some of the smoky flavor.

It didn’t do that at all. It was the perfect accompaniment to the beef, sausage, beer and crushed tomatoes.

So that there is my chili story for your Monday morning. Ayesha calls this her Game Day Chili and I have to agree that it’s ideal for that given it’s dipping capabilities. It can totally be made in the crockpot too. I might call it life-

changing chili since it’s some of the best I’ve had AND the recipe that made me use a recipe. I don’t even know who I am anymore.


Gameday Chili

It is the middle of football season and everyone is getting more and more excited about cheering on their favorite team(s) all weekend long! One of America’s favorite past times is to sit around with your family and friends, watch a day filled of football, and eat great food. Enter in this Gameday Chili recipe: a delicious, leaner take on one of our favorite gameday dishes. Make a big pot in the morning and enjoy chili all day in so many different ways: chili dogs, frito chili pie, chili burgers…the list goes on and on!

There are two things you should know about this chili: 1. It’s got a good kick to it. If you aren’t really into spicy foods I would lower the amount of cayenne you put into the chili and I would take out the jalapeno. 2. This chili can be made in the crockpot–see my “Crockpot option” below. Over the stovetop is just as easy though.

So sit back and watch those Cowboys on some Monday night football next week and serve up your family and friends a big bowl of this killer chili! It’s a crowd pleaser that you can’t get enough of!

Made with Ground Turkey and Ground Sirloin, zucchini, and diced green pepper. Spicy and Delicious!

Gameday Chili Ingredients:

1 lb. extra lean ground turkey

1 large yellow or white onion, chopped

1 clove of garlic, chopped

1 tablespoon of Worcestershire sauce

1 green bell pepper, seeded then chopped

1 jalapeno, seeded and chopped

1 zucchini, chopped into little cubes

2 15 oz. cans tomato sauce

1 can low sodium diced tomatoes

2 cans of water (use your 15 oz. cans from the tomato sauce)

1 tbsp. cayenne pepper (only 1 tsp. if you want it mild)

1 can low sodium black beans

In a large saute pan, brown both your turkey meat and ground sirloin with the onions and garlic. While browning, season your meat with a little garlic salt, pepper and 1 tablespoon of Worcestershire sauce.

Once your meat is cooked through (no more pink) drain and set aside.

((Crockpot option: If you would like to do this in the crockpot, that is fine. Just place all of the remaining ingredients, except for the beans,and the browned meat in a crockpot and cook on low for 8-10 hours, or high for 4-6 hours. About 10 minutes before serving, drain and rinse beans and add them to the crockpot. Allow to cook for about 10 minutes in the chili. Serve and enjoy.))

If you are cooking stove top follow the rest of these instructions: In a large pot over medium-high heat saute your zucchini, jalapeno and green pepper in 1 tablespoon of olive oil for about 3-5 minutes, or until the green pepper starts to get tender.

Now add your meat mixture to the veggie saute and turn heat down to low.

Now add the rest of the ingredients except for the beans: tomato sauce, diced tomatoes, water, and all of the spices. Cover and cook on low for about 2-3 hours, stirring occasionally.

Once your chili is cooked and about 10 minutes before serving drain your can of black beans and your can of kidney beans and rinse them under running water. Add them to the chili and let them cook for about 10 minutes.


Ingredients

  • 2 dried ancho, mulato, or pasilla chile peppers
  • ¾ cup beef broth
  • 5 pitted dried plums (prunes)
  • 1 fresh jalapeno chile pepper, seeded and chopped

In a small bowl combine ancho, mulato, or pasilla chile peppers and enough boiling water to cover. Let stand for 30 minutes drain well. Wearing plastic gloves, remove stems and seeds from peppers. In a food processor or blender combine drained chile peppers beef broth dried plums (prunes), and jalapeno chile pepper. Cover, process or blend until smooth.


6 Game-Day Chili Recipes

Why not make a big pot of chili for Sunday's Big Football Game? From buffalo chicken chili, short rib to vegetarian, your guests will love these unique and flavorful dishes.

This is melt in your mouth, delicious. Seared, boneless short ribs, fresh veggies, tomato paste, beef stock, spicy chili powder, cumin, smoky paprika, Dr. Pepper and light beer makes this chili the MVP of your football party.

Football legend, Tony Gonzalez is sharing his Chicken Chili with White Beans recipe! This fresh and healthy chicken chili uses free-range chicken, dice tomatoes, green chiles, minced garlic, white beans, dried oregano, chili powder and cumin make this dish super flavorful. It&rsquos high protein, full of veggies, and a figure friendly recipe.

We throw in onion, garlic, peppers, jalapenos eggplant, fire-roasted tomatoes, corn, black and kidney beans and ground turkey into a deep pot. We season with chili powder, cumin, coriander, salt and pepper. We love this recipe because it&rsquos pack with nutrition and a dollar stretcher. Perfect recipe for a big football crowd!

Oh, yes! We love eating a hot dog and chili while watching any sporting event, so why not make &lsquoem for your big football crowd? Take our favorite chili recipe, pour over a grilled hot dog and top with lots of cheddar cheese, minced sweet onions or Pico de Gallo. Grab a beer, kick back and devour a chili dog!

Richard Blais&rsquo Five-ingredient Chili couldn&rsquot be faster and easier to make. Onion, diced fresh peppers, chick beans, tomatoes, and chili powder are added to a Dutch oven and simmered for thirty minutes. If you&rsquore looking for a veggie chili, try making this one!

We combine our two favorite game day staples&mdashbuffalo chicken and chili! It&rsquos basically a chili that tastes like chicken wins. We brown ground chicken in EVOO, celery, carrots and place in a pot with garlic and onions. We add in smoked paprika, salt, ground pepper, crushed tomatoes and a ton of hot sauce. We place this chili over top of nacho chips and creamy, crumbled blue cheese.


Dr Pepper Game Day Beef Chili

This hearty chili is perfect for football season, and easily adaptable so you can serve it over and over again.

If I’m serving just the chili, I like to use chunks of seared beef for a really hearty meal. But when I make it for chili dogs and nachos, I use ground beef instead.

After I sear my meat, I saute onions and peppers in the same pan. It’s an extra step, but one that’s well worth it for all of the amazing flavors it adds to the chili.

The seared meat and veggies are added to a slow cooker along with beans, tomatoes and Dr Pepper for a flavorful, slow-cooked chili everyone will love!

Living in Colorado, game-day can be pretty chilly sometimes, so I love having a heart-warming recipe like this on my tailgating menu.

We all have our favorite chili toppings in my family, so I like to put out a variety of options for people to choose from. Don’t be afraid to get creative when it comes to toppings and mix-ins for your chili! Here’s a list of topping ideas to get you started:

  • Shredded cheese
  • Chopped onions/green onions
  • Crispy bacon
  • Sour Cream
  • Cheese-It Crackers
  • Sliced jalapenos
  • Diced bell peppers
  • Corn or tortilla chips
  • Chopped avocado
  • Chopped cilantro

A selection of Dr Pepper to drink is also a must on game day. I like to fill buckets with ice to keep our soda cold, but if you’re headed to the stadium, a cooler is the way to go!

Here’s a great tip for your next tailgate party: serve chili and soups in paper cups. They’re easy to hold, especially for your younger guests, and if you’re tailgating at the stadium, they keep your hands warm on chilly days.

Plus, you can get cups in team colors to make your game-day party even more festive! Just make sure you get sturdy cups that will stand up to a hearty chili.

Bread bowls are another great option for serving chili, whether at home or at the game. If you do a lot of tailgating at the stadium, here are a few other great tips for game day.

  • Keep a toolbox in your vehicle filled with tailgating supplies, like grilling utensils, wet wipes or paper towels, and can/bottle openers
  • Re-purpose a cardboard six-pack holder for condiments like hot sauce
  • Bring an empty plastic tub (with a lid) for carting home dirty dishes
  • Float a special helium balloon from your car so guests can easily find you in the parking lot (and you can find your car after the game!)

One thing is certain, however you serve it up, you’ll be ready to entertain like a champion on game day with Dr Pepper and this hearty beef chili!


Plan your meals, build your digital pantry, save recipes, and more!

  • 2 pounds ground beef
  • 1 large onion, chopped
  • 1 (28 ounce) can crushed tomatoes in puree
  • 1 (15 to 19 oz.) can red kidney beans, undrained
  • 1/2 cup French's® Classic Worcestershire Sauce
  • 1/4 cup chili powder
  • 2 tablespoon ground cumin

Key Products


FindBeyond Burger ®

Start with a large hot pot such as a Dutch over add oil and sauté onions, bell peppers and celery until slightly translucent.

Add garlic and sauté until garlic becomes fragrant.

Add Beyond Burger® patties and breakup patties with a spatula into crumbles. Slightly brown the “meat”.

Add the seasonings, chipotle pepper with adobo sauce and the beer to the meat. Then add kidney and black beans, simmer for 10 minutes.

Next add tomato paste and tomatoes. Taste and adjust seasoning, salt and pepper if needed.

Last add cilantro and green onions. Simmer on low for at least 30 minutes to allow flavors to meld.

Serve hot with optional garnishes above.

This recipe is also great in a Crock-pot or slow cooker.

*Seasoning can be altered by your taste of spice in my chili, I am a little heavy on the cumin, and chili powder & smoked paprika. Chili is supposed to have a kick!

*For less kick only add 1 chipotle chili

*To increase the serving size add another pack of Beyond Meat Burger Patties and 1 additional can of both beans.

*For a very thick chili add 1 extra can of tomato paste

*For a thinner chili add 1-2 cups of vegetable broth.



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