Football Food!

With football season upon us, it's time to reconnect with that part of my brain that acknowledges my husband's love for food that isn't the most healthy-but puts a big smile on that handsome face of his. The first on the list today, is the infamous chili. It's one of those dishes that is hard to screw up-but you want it to taste a way you can't really put into words. I sat down this time and really put together a recipe I thought might meld the flavors together I was looking for...instead of just, "winging it," like my husband says. I think it was a step towards success, as I watched my son and Tyler devour it-whether over chips as a nacho topping, or by the spoonfuls, accompanied by cheese, large dollops of sour cream and chopped onion. I snuck the last bit away into the back of the freezer for a later date-let's hope this is one blog Tyler doesn't read so I can keep that little bit of goodness to myself!!

Football Chili!

Brown a pound of ground sirloin, set aside. Heat some oil in a pan, and add minced jalapenos (we do 4-5 but we love it scorching!) a couple of anaheim or poblano chiles minced, and a chopped onion and saute until onion is translucent. Add a generous amount of garlic and saute a minute longer. Add a couple teaspoons of onion powder, garlic powder, cayenne, cumin, paprika, a handful of finely chopped coriander stems, couple teaspoons crushed red pepper, salt and black pepper. Fill the palm of your hand with chili powder, about a quarter cup, add that to the pan. Add a can of tomato sauce, and a small can of tomato paste, I use a large (soda can size) of V8 as a substitute when short handed and it works fine, and stir that through. I also sometimes coarsly puree a can of stewed or diced tomatoes and add that for texture, and then add beans of your choice. I use 3 cans, sometimes 4-depending on the consistency of the chili at this point. Usually whatever I have on hand, a can of kidney, pinto and great northern is what I used this time, then add a beer (we used a medium ale), a cup of pre-made au jus, the ground sirloin, and stirred it all together. I simmered it on low heat, stirring every so often for about an hour or two-just making sure it wasn't sticking, or cooking the liquid out too fast, I like mine a certain consistency. We topped it off with sour cream, chopped tomatoes, scallions, a dash of hot sauce, fresh cilantro leaves and shredded cheese...served with some warm, homemade cornbread. In the future when the game is on, and friends join us, a double batch will be prepared in the crockpot! We hope you enjoy, I know our tummies were warm and happy :)