Although our first game is away in Bloomington this year, there’s no reason why you can’t have a kick off right in your own home. You can start out your pregame celebration in a myriad of ways but with fall just around the corner you definitely want to get your chili on.

Males 6 – 7 servings
Prep Time: 20 minutes
Cook Time: 6 hours 

1 Tbsp. olive oil
2 lbs. lean ground beef (optional)
1 large sweet onion, chopped
1 green bell pepper (or ancho, or Anaheim)
3 cloves of garlic minced or pressed
2 (14.5 oz.) cans diced tomatoes
2 (16 oz.) cans tomato sauce
1/2 C water, carrot juice tomato juice or broth
2 Tbsp. chili powder
1 tsp ground cumin
1 tsp ground coriander
1 (15 oz.) can dark red kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
Sea salt and black pepper to taste

Heat olive oil in a big, deep non-stick skillet over medium-high heat. When oil is hot, add onion and sauté for 3 minutes until golden. Add garlic and sauté another minute until fragrant. Place both into a 6 or 7 quart slow cooker.

Return skillet to medium-high heat, add beef and cook stirring occasionally until beef has browned. Drain most of fat from beef, and put browned beef into slow cooker.
Add these ingredients to the slow cooker: diced tomatoes, tomato sauce, 1/2 cup water, juice or broth, chili powder, cumin, paprika, coriander and salt and pepper to taste. Stir mixture, cover with lid and cook on low heat for 5 – 6 hours.

Stir in both beans and heat through, about 15 minutes or longer if you prefer a thicker chili. If you like it thinner, add broth juice or more water. Adjust as necessary. Serve hot.

Top with these extras:
Shredded Cheddar and Monterey Jack cheese, chopped red or green onions, cilantro, roasted peppers, sour cream, or hot sauce

Or use chili as a topping over fresh cornbread, baked russet potatoes, or tortilla chips.

Have a favorite chili recipe? Do you prefer beans or no beans? What are your must have ingredients? Comment on our Facebook page!