Growing up we would spend fall weekends watching football. One my mom’s most common football dishes was chili. To this day, watching football at home doesn’t feel complete without a big bowl of chili covered with a heap of melted cheese.

The leftovers are perfect for weekday nights when I am too tired to cook, but want a satisfying meal. Another favorite guilty pleasure for this chili is to convert it into a chili cheese dip. Mix one part chili with one part Velveeta cheese. Heat and serve with corn chips.

Game Day Chili

Ingredients:

• 1 lb ground turkey or beef
• 1/2 lb ground sausage
• 2 (15 ounce) cans kidney beans, drained
• 1 (28 ounce) can diced tomatoes with juice
• 2-3 (6 ounce) cans tomato paste, divided
• 1 onion, chopped
• 1 green pepper, seeded and chopped
• 1 poblano pepper, seeded and chopped
• 1 beef bouillon cube
• 2 cloves garlic, minced
• 2 tsp hot sauce
• 1/4 cup beer
• 2 tbsp chili powder
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 2 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Chips, saltine crackers, sour cream, grated cheddar cheese, diced chives for garnish

Directions:

• In large soup pot, cook sausage and turkey (or beef) over medium heat until brown. Drain grease.
• Add kidney beans, diced tomatoes, 12 ounces of tomato paste, onion, green pepper, poblano pepper, bouillon cube, garlic, hot sauce, beer, chili powder, paprika, cayenne pepper, cumin, oregano, salt and pepper. Mix thoroughly. Simmer on low heat for 4-6 hours, stirring occasionally.
• After a few hours of simmering, taste small, cooled spoonful and add additional salt, pepper or hot sauce if needed. Add water or 6 ounces of tomato paste if desired.
• Serve in soup bowls. Top with chips, saltines, sour cream, cheddar cheese, chives as desired.
• Chili stores well in the refrigerator and can be prepared a day in advance.
• Serves 6.

Live your life joyfully so,

Ashley