Oh it’s that time of year where nothing beats a nice bowl of chili while enjoying the game. I probably say that about every game day food I write about, but I can’t deny it when we’re talking chili. Years ago, my husband worked with someone from Texas and he was horrified to discover we put beans (*gasp) in our chili. What followed was a fascinating conversation the “rules” of what makes a good bowl of chili where he was from in Texas. He and his wife always served the beans in the side so they could be added to the bowl to each person’s preference. So honestly, not only do I think of them every time I make chili, I feel that they are looking down disapprovingly at us!

Let’s Cook!

• In a small jar, mix the ingredients for the spice blend 
• Brown the ground beef in a Dutch oven
• As the beef is browning, add the diced onion and peppers 
• Once the beef is browned, drain off any excess fat
• Add the diced tomatoes and kidney beans. 
• Add the spices (in my humble opinion this is the key to the chili) 
• Simmer for about twenty minutes at a time, tasting, then adjusting the spices if you have to. As my grandma always said, once you put the spices in, you can’t get them out!

Notes from My Kitchen:

• If you’re feeling extra spicy, add some poblano peppers in with the green bell peppers.
• Serve with a toppings bar of shredded cheese, chopped green onions, and sour cream 
• Cornbread is the perfect side (as are tortilla chips)

What’s been on your game day menu? Whatever it is, may you enjoy it in good health and surrounded by those you love!

Eat well my friends!