Philip's Football Chili Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Spices: Chili Powder, Cumin Seed, Crushed Red Pepper, Salt, Pepper, Dave's Insanity Sauce (optional)
3-4 fresh tomatoes ("on the vine" preferred; Optionally you can use a can of diced tomatoes, but fresh diced tomatoes are better)
2-3 lb. ground beef (Or ground turkey - or optionally, BBQ a couple pounds of boneless skinless chicken breasts on the grill the night before - put in the fridge overnight, then dice to very small pieces for the chili)
2-3 links mild or sweet Italian sausage (turkey or pork doesn't matter)
2 bell peppers (color to taste)
2 large yellow onions
1 cup corn (optional - use frozen or cut off the cob)
Minced Garlic in a jar or 4-5 cloves fresh garlic
2 28oz cans crushed tomatoes
2 16oz cans kidney beans
2 TBSP sugar
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Directions: |
Directions:Bust out a large pan, a small pan, and a large chili pot.
Brown the sausage links in the small pan with some Pam or something then boil them in water. You'll have them boiling much of the time that you're doing the other prep. Keep an eye on them during the other prep. When they are done, drain the water, leave the sausage in the pan, and set aside (don't worry about keeping them hot).
Place the large Pot on the stove on medium/high then empty the crushed tomato cans. Rinse the kidney beans then dump them into the big pot. Generously add Chili powder - at least three tablespoons - season more or less to taste. Add a pinch of Cumin Seed and a generous amount of salt, black pepper, and crushed red pepper (crushed red pepper to taste! This is where the heat comes from. If you want really hot chili put a lot of CRP in). Dice the tomatoes, letting some of the internal tomato water/liquid drain off. Add the diced tomatoes and stir. Add three heaping teaspoons of minced garlic. Add corn if you're using it. Stir regularly - watch this base closely when it bubbles turn the heat down and continue to stir.
Dice the onions and bell peppers or slice small in a food processor's slicing tool. Keep aside half the onion. Dump half of the diced onion and all of the bell pepper in the tomato base and stir - add sugar and stir in.
Cook the beef in the large pan sprinkle with chili powder and add half of the onion that was set aside (save as much onion as desired garnish on top for serving - or dice more for garnish later) - sauté the onion with the beef on high heat. Drain fat, dump in the chili pot and stir.
Take the sausages and slice them halfway down the middle top to bottom, then very thinly slice the two halves, making little "half-moon" shaped pieces. Dump into the chili pot and stir.
Once everything is mixed taste the chili and add a small amount of Dave's Insanity Sauce - 1/2 teaspoon is enough to give the chili a nice kick. More if you like it spicier.
Serve with tortilla chips, shredded cheddar cheese, and fresh onion. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
Notes: |
Personal
Notes: Football chili that I've been making since the 80s. This started as a group effort on hung over Sunday mornings at the LeBlanc house in the late 1980s. I've since made some changes added things here or there. I've been making this since circa 1988 and it's always a hit. A bit acidic, not sweet like Andrew's stewed tomatoes based chili. Great with fresh tortilla chips. If you use turkey or chicken it can be a very lean / healthy chili. Optionally you can add more beans for protein and simply make it a veggie chili - I've never tried it, but vegetarian "Italian sausage" would probably work fine since the reason we're using the sausage is for the taste not necessarily the "meat" of the sausage.
You may be tempted to use hot Italian sausage for this recipe, but it's better with sweet or mild. You can get all the heat you want by adding red pepper and/or Dave's sauce.
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