Right after dropping off Shea at daycare on Friday, I went straight to the grocery store to purchase ingredients to make chili. Football season is half over and I had 6 delicious chili contest entries tempting me…and a kitchen I can finally cook in! Being equally excited to try them all, I decided to make the first entry I’d received – a classic chili called “Game Day Chili”. How appropriate for a Saturday and college football!
A mere $147 later, I was walking out of the grocery store. For a foodie like me, the grocery store is the equivalent of Target to the rest of the world – you go in for a handful of items and get to the checkout lane and only then realize the actual amount of financial damage you’ve done. Oops.
As I was unpacking the groceries, our contractor was working away in the kitchen. I shared that I was making chili this weekend and he went on and on about how he misses home-cooked meals (his wife went ahead of him to Arizona while he finished up a final few kitchens in the area before his retirement). I told him if he was around on Saturday, I’d love to dish him up a bowl.
When Saturday rolled around, I wasn’t surprised to see him walk in the door around 11am (he works weekends, too…he’s a work horse). Shea and I had made the chili before the baby and Mr. Prevention were up for the day, so by 11am, the scent of chili was strong and glorious as he walked in the door – I know this because he said so!
A respectable (okay, that’s debatable) loss to Michigan later, our bellies were full of chili. Shea said it was “spicy” (which it most definitely was not to Mr. P and I) but she still chowed down. Mr. Prevention said it had a subtle sweet flavor and he really liked it. I thought it was a rich, traditional chili with good consistency – not too thin or too thick and a good bean-to-meat ratio. A very, very solid recipe!
Personally, I’m a sucker for chilies that use beer and a long simmer time. My 7th Annual Chili Contest (7th!!?) is off to a great start! We just had leftovers for lunch as we will throughout the week, I’m sure. Mmmmm!
- 2 lbs 90% lean ground beef
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 2 (15 oz) cans no salt added black beans, drained and rinsed
- 24 oz tomato sauce
- 12 bottle dark beer
- 14 oz low-sodium beef broth
- 6 oz tomato paste
- 4.5 oz chopped green chiles
- 2 Tbsp chili powder
- 1 Tbsp Worcestershire sauce
- 1 Tbsp cumin
- 1 tsp cayenne pepper (more or less, to taste)
- 1 tsp paprika
- 1-2 tsp hot sauce
- In a dutch oven or large pot, brown ground beef over medium heat. Once partially cooked, add onion and garlic and cook until ground beef is fully cooked. Drain grease, if needed.
- Add all remaining ingredients and bring to a boil. Stir and reduce heat to low and simmer for 3 hours or until thickened, stirring occasionally
Weekly Menu: October 23rd – 27th
- Sunday: Cranberry, Apple and Bacon-Bleu Salads
- Monday: Warm Quinoa Brussels Sprouts Salad
- Tuesday: One Sheet Pan Shrimp Fajitas
- Wednesday: leftovers
- Thursday: waffles with apple topping and chicken sausage