It’s October and the fall weather is finally starting to change, down here in the south.  What does that mean??? IT’S CHILI TIME!

I thought, why not create a football printable to go along with my famous home-style chili… and what goes best with chili??? FOOTBALL!!!

In my house, we are Ohio State Buckeyes fans, and Auburn Tigers fans…. kind of random, I know.  Being that we cheer for multiple teams, I figured I should design a football party logo/party flags, that could be used for ALL football fans.

(Go U of Michigan! Go BLUE (Maureen hijacked this post))

See party logos/party flags below, and click on download section to get pdf file.  This will be FREE for one week… so get yours now!

Exclusive Free Download for one week (then it will be available for purchase in our shop). Download it here!

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Now for the CHILI…..

Keep in mind – this recipe is my creation…. I do everything by taste, but I did try to throw in some measurements, for those who don’t like to “eyeball it”

Are you ready for Adria’s Smokin’ Chili????

 

Time:  approx 1 hr… (but I simmer my chili all day)

Ingredients:   (I know it seems like a lot – but trust me, it’s worth it) 🙂

2 lbs. ground beef

1 carrot, 1 celery stalk (chopped)

1 green pepper (chopped)

1 red pepper (chopped)

Haberno pepper (optional, chopped)

2-4 fresh tomatoes – (seeds eliminated and chopped)

28 oz. can of crushed tomatos (Contadina is what I use) – 2 cans

15.25 oz. of black beans – 2 cans

4 crushed garlic cloves (or finely chopped)

Fresh cilantro  (about 1 – 2 tbles chopped)

1 tble Worchestershire sauce

3 tbls of dark chili powder (add more or less to taste)

1 to 2 teaspoons of cumin (add more or less to taste)

2 tbls dehydrated onions (instant onions) – I don’t eat real onions, so I substitute

1 pinch of cinnamon

Salt/pepper

2 tbls sugar

A couple shakes of crushed red pepper

Olive oil (approx. two tablespoons)

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In a food processor, chop up the following items

celery stalk

1 large carrot

1 green pepper

1 red pepper

1 habanero pepper (optional)

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On low heat, sauté olive oil (swirl it into the pan, approx. 1 tablespoon…doesn’t have to be a lot, just enough to sauté) with 2 cloves of fresh garlic (crushed), a couple shakes of red pepper flakes, 1 tble of instant onions

Add to pan, chopped veggies from food processor and turn up to med heat…  (you may want to swirl in a little more olive oil to keep it moist)

Add a few dashes of salt/pepper

sauté for about 15 min or until tender

Once tender, put into a separate bowl.

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Add a swirl of olive oil to same pot (approx. 1 tble), add in the other 2 crushed garlic cloves.  Sauté for a couple mins, add 2 lbs. of ground beef, and cook until browned all the way through.   (you can add more salt/pepper), and stir frequently.

Drain ground beef.

In your pot, add in the following items:

28 oz. can of crushed tomatoes (Contadina is what I use) – 2 cans

2-4 fresh tomatoes – (seeds eliminated and chopped)

Sautéed veggie mix

Browned beef

15.25 oz. of black beans – 2 cans (I drain them, but do not rinse – the gooey liquid in the can, thickens your chili)

Stir, and cook on low to medium heat

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Last, add in your remaining seasonings:

3 tbls of dark chili powder (add more or less to taste)

1 to 2 teaspoons of cumin (add more or less to taste)

Fresh cilantro (about 1 – 2 tbls chopped – add more or less to taste)

1 tble Worcestershire sauce

1 tble dehydrated onions – (add more or less to taste)

2 tbls Sugar

A couple shakes of crushed red pepper (optional – depends on the heat intensity that you like)

1 pinch of cinnamon

Salt/pepper (to taste)

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Simmer and serve (I simmer my chili for several hours on very low heat… but technically, you can eat it right away)

 

Want  a fun way to show off your chili????

Put it in a glass mug, and serve it with mini-corn muffins….

(I like to layer my chili with sour cream, and cheese on top)!

 

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O-H… I-O

Waaaaaarrrrrr Eaaaaaggglllleeee Hey!