Sunday, October 17, 2010

Sunday Football Chili

B and I love pretty much everything about fall- sweater weather, caramel apples, hot apple cider, fairs and festivals, and most importantly, football and fall food.  Sunday’s in our apartment are dedicated from 1 PM on to NFL and tailgate-worthy eats.  Nothing welcomes the season better than homemade chili.  I’ve been waiting for the opportunity to make chili- you have to have cool weather to really enjoy it.  Summer chili just won’t do.  Read on for my Sunday Football Chili recipe, and GO EAGLES!  (Sorry, no matter how long B and I live here, we’ll never be Redskins fans…)

JM’s Sunday Football Chili
Serves 6
1 ½ lb ground turkey
1 46 oz can diced tomatoes in juice
1 15oz can tomato sauce
1 can dark kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
½ of a Vidalia onion, chopped
½ of a red pepper, chopped
½ of a green pepper, chopped
1 clove garlic, crushed
1 bay leaf
½ tsp sugar
½ tsp basil
1 tsp pepper
1 tsp salt
1 ½ tsp cumin
¼ tsp cayenne pepper
¼ tsp red pepper flakes
¼ cup chili powder

Brown meat in a Dutch oven on stove over medium high heat.  Add the peppers and onions and cook until onions are translucent.  Add all other ingredients, bring to a boil.  Reduce heat and simmer, covered, for 2 hours.  Top with shredded cheddar cheese and serve with cornbread.