Sunday Chili Food

FOOTBALL SUNDAY CHILI RECIPE

Football Sunday Chili Recipe image

This chili recipe is perfect for chilly fall Sunday football games. It's also great for simmering in the slow cooker and will soon become one of your favorite football party recipes.

Provided by Homemade Cooking

Time 1h15m

Number Of Ingredients 9

Ingredients

2 pounds lean ground beef
2 stalks celery, diced
1 onion, medium, diced
3 cans (14 oz each) Del Monte Stewed or Diced Tomatoes, Original or Italian Recipe
2 cans (14 oz each) Joan of Arc Mild Chili Beans
3 cups tomato juice
3 tablespoons brown sugar
2 tablespoons chili powder
2 dashes salt and pepper

Steps:

Brown ground beef in a large skillet with onion and celery, a dash of salt and pepper, and about 1/2 a tablespoon of chili powder. While the beef is browning, add tomatoes (but NOT tomato juice) and chili beans to the pot. Use diced tomatoes for smaller chunks and stewed for large chunks, or chop up the stewed if you like smaller chunks but prefer the taste of stewed. When the beef is finished browning, drain off grease and add to the pot. Now add tomato juice. For chunkier chili, add less, and vice versa. Now add the remaining chili powder and another dash of salt and pepper, but DO NOT add brown sugar until after the chili is finished simmering. Simmer on medium low for 45 minutes. When done simmering, add the brown sugar and stir well. Serve with milk and crackers, or top with sour cream and cheese. Enjoy. Note: For spicier chili, omit brown sugar. Chili can also be simmered in a slow cooker for parties.

FOOTBALL SUNDAY CHILI

Football Sunday Chili image

I took a basic chili recipe out of a cookbook some years ago and been tweaking it ever since. Chili is so subjective, who can say which is the best, but I love the recipe below. Any amounts should be tweaked to taste, as I have over the last 10 years, but people have raved about it now for too long to keep to myself. This makes a massive pot that can feed up to 15 people. I usually freeze a bunch and save it for following Sundays. The real key, I think, is mixing in a bunch of different types of peppers. I list a few below, but be creative, you almost can't miss. All the spices are references, i actually keep tasting and adding throughout the afternoon until it's right. Usually tastes better after sitting overnight too, so doing it on College day and having on NFL day is twice the fun!.

Provided by emcdona2

Time 4h30m

Yield 1 Big Pot, 10-15 serving(s)

Number Of Ingredients 15

Ingredients

2 -3 lbs ground beef (can substitute ground chicken or turkey)
2 green bell peppers (substitute in a yellow or orange once in a while)
3 banana peppers
6 -10 jalapeno peppers
2 Spanish onions (Large)
3 (29 ounce) cans tomato puree (substitute Sauce if you like, I prefer it thicker)
2 (40 ounce) cans dark red kidney beans
crushed red pepper flakes (dash to as hot as you like)
2 1/4 ounces chili powder
3 tablespoons adobo seasoning (more or less to taste)
3 tablespoons seasoning salt (more or less to taste)
10 -15 fresh garlic cloves
3 tablespoons black pepper (more or less to taste)
3 tablespoons ground cumin (more or less to taste)
2 tablespoons ground jamaica allspice (this is clutch, (to taste)

Steps:

Dice all peppers and onions.
Start browning meat in the same pot you'll cook the chili in (around a 16 quart pot), put a dash of all spices listed onto meat as it's browning.
Before meat finishes browning, mix all onions and peppers in with meat.
When meat is browned, dump all three cans of tomato puree into pot.
Mince garlic, put in pot.
Start mixing spices in as the puree heats up (I usually put a teaspoon of everything in right away, taste it, add more as the day goes on).
Dump the remaining bottle of chili powder in (again, I portion it out as the day goes on, but by the end of the day, it's gone).
Let cook for a minimum of a couple hours (longer the better, I usually go around four) then dump in both cans of beans (don't drain).
Once chili comes back to a boil, it's good to go!
Serve with cheddar cheese, sour cream and Italian bread.

Nutrition Facts : Calories 636.5, Fat 17.1, SaturatedFat 5.9, Cholesterol 61.7, Sodium 207, Carbohydrate 85.8, Fiber 26.1, Sugar 15.3, Protein 42.9

SUNDAY CHILI

Sunday Chili image

My football loving husband & friends love this chili while watching the games - it's worth the wait. I don't always measure the spices exactly,sometimes I add more chili powder & cayenne pepper. There's usually not leftovers, but it does freeze well.

Provided by Mellie4

Categories Beans

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs lean ground beef
1 large onion, diced
4 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can diced tomatoes
1 (14 1/2 ounce) can Mexican-style tomatoes, coarsely chopped
1/2 cup beef broth
1 beef bouillon cube
1 (15 ounce) can chili beans
1 (15 ounce) can pinto beans or 1 (15 ounce) can kidney beans, rinsed & drained
1 teaspoon salt
1 teaspoon fresh ground pepper
1 tablespoon cumin
1 teaspoon oregano
1 1/2 tablespoons chili powder
1/2 teaspoon cayenne pepper
0.5 (3 ounce) can tomato paste

Steps:

Brown ground beef in a large skillet over medium heat. Add in garlic and onion when meat is no longer red; drain.
Stir crushed, Mexican and diced tomatoes in slow cooker. Add beef mixture and beef broth.
Add all seasonings & bouillon cube, cover and cook on low for 5 hours or more, or 4 hours on high.
If chili is too thin, add tomato paste as needed.
Serve with all the trimmings - shredded cheddar, Monterey jack cheese, low fat sour cream, minced onions and garlic bread.

Nutrition Facts : Calories 302.4, Fat 8.1, SaturatedFat 3, Cholesterol 44.3, Sodium 852.7, Carbohydrate 35.6, Fiber 9.1, Sugar 2.8, Protein 24.2

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