I don’t really love football, but I sure do enjoy football food! If your family tailgates, or even just enjoys a little Sunday afternoon tv-room football extravaganza, this easy beef chili will be a great addition to your festivities. I like to make a double batch and freeze it for future games, or even just have it ready for a night when I’m too busy to make dinner. As always, you can increase or decrease the heat based on your family’s preferences, as well as change up the beans you use. Keeping things light? Go ahead and use ground turkey, but be sure you’re not using ground turkey breast, which can get a little dry.
Super Beef Chili
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 6
- 1 tablespoon vegetable oil
- 1 1/2 pounds ground beef chuck (80% lean)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 tablespoons mild chili powder
- 1 (28 ounce) can petite diced tomatoes, undrained
- 2 (16 ounce) cans pinto beans, drained and rinsed
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (4 ounce) can diced green chilies
- 1 tablespoon TABASCO brand Original Red Sauce
- 1 1/2 teaspoons salt
- Shredded cheddar and Monterey Jack cheese, optional
Heat oil in 5-quart saucepot over medium heat. Add beef and onions and cook until beef is well browned and the onions are soft, about 5 minutes. Drain beef, removing fat and discard. Return beef and onions to the pot.
Add garlic to the pot; cook over medium heat until fragrant, about 1 minute.
Stir in cumin and chili powder. Cook 1 minute. Stir in diced tomatoes with liquid, pinto beans, red kidney beans, green chilies, Tabasco Sauce and salt. Heat to boiling over high heat. Reduce heat to low; cover and simmer 20 minutes to blend flavors, stirring occasionally.
Serve with cheese, if desired.
Recipe adapted from the fine folks at Tabasco
