The days are getting shorter and there’s a chill in the evening air. Sadly, summer is coming to an end. Although I’ll miss lazy days by the pool and meals on the grill, there’s one major thing to look forward to… Football Season!!!
I need to be honest, it’s not really the games I’m looking forward to, but the indulgent food. While RD puts the finishing touches on his fantasy lineup, You’ll Find Me in the Kitchen putting the finishing touches on some Game Day Bites!
I’ll be doing a weekly series, Game Day Bites, throughout the season so be sure the check back often. It only seemed appropriate that the first recipe is for classic beef chili. It’s incredibly versatile and super simple to make (plus it can be made in advance!). You can make a dip, top baked potatoes or skins, or simply serve a heaping bowl with your favorite toppings.
- 2 Tablespoons Olive Oil
- 1 Pound Ground Sirloin
- 1 Pound Fresh Chorizo, Removed from Casing
- 1 Yellow Onion, Diced
- 1 Bell Pepper, Diced
- 2 Cloves Garlic, Minced
- 1 14oz Can Black Beans
- 1 14oz Can Kidney Beans
- 1 28oz Can Crushed Tomatoes
- 1 14oz Can Fire Roasted Diced Tomatoes
- 1 Teaspoon Cumin
- 2 Teaspoons Ancho Chili Powder
- 2 Teaspoons Chili Powder
- ¾ Teaspoon Cayenne
- ½ Teaspoon Dried Oregano
- 4 Teaspoons Kosher Salt
- 1 Teaspoon Ground Black Pepper
- Heat olive oil in dutch oven (or any heavy bottomed large pan) over medium high heat.
- Season meat with 2 teaspoons salt.
- Sear the sirloin and chorizo until browned, about 5-7 minutes.
- Remove meat with slotted spoon, reserving drippings from the meat.
- Reduce heat to medium and add diced onion to the dutch oven with the drippings.
- Heat onions and 1 teaspoon salt until translucent, approximately 5 minutes.
- Add bell pepper, garlic and remaining seasonings to dutch oven. Saute for an additional 5 minutes.
- Add crushed and diced tomatoes. Reduce heat to low, cover and simmer chili for an hour.
- Add beans and fold into chili, heat through for at least 10 minutes, serve, and enjoy the game!