Sunday Football Chili | Recipe

We’ve past labor day and its unofficially fall – the start of school, the end of white pants, and the start of football! I can’t think of anything that tops off a day full of football better than a bowl of chili. It’s a hearty fall (and winter) meal and this is my favorite. My recipe is based on Rachael Ray’s Veg-Head Three-Bean Chili. This girl loves her crock pot, and I like to use it as much as I can. So in the spirit of slow cooking I’ve modified Rachael’s recipe to fit my tastes. If you prefer a 30 minute meal by all means follow the traditional recipe but if you like to let your chili simmer all day have a go at this!

Ingredients:

  • 1 Large onion, chopped
  • 1 Large green pepper, chopped
  • 1 Large red pepper, chopped
  • 1 Large jalapeno pepper, minced
  • 4 Cloves of garlic, minced
  • 1 32 oz Can of crushed tomatoes
  • 1 Large can of dark kidney beans, drained and rinsed
  • 1 Can black beans, drained and rinsed
  • 1 Can white beans, drained and rinsed
  • 1 Tablespoon cumin
  • 2 Tablespoons chili powder
  • 2 Tablespoons hot sauce (more if you like hot or less if you like mild.)

Directions:

Add peppers onions to the crock pot, top with garlic, beans, tomatoes and hot sauce. Give the pot a good stir then add spices and stir again. Cover the with lid and cook on low for 8 hours or high for 4 hours.

I prefer to cook on low all day to let all of the flavors to meld together. Of course, you need toppings – possible toppings: cheddar or spicy monterrey jack cheese, freshly chopped onions, scallions, and chopped tomatoes. I love to pair this chili with homemade corn bread. 🙂

GO STEELERS!!!

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