Our Mini Family: Adam's Fiery Football Chili


Aug 21, 2016

Adam's Fiery Football Chili

Football season is nearly here, which means it's almost time for Adam's favorite chili recipe! 


Earlier last week, I was feeling a little bit under the weather and Adam was kind enough to make me some chili. When he asked me what kind I wanted I told him to "surprise me," and it wasn't much of a surprise when he made me his all-time favorite chili recipe.

Football season is made for hearty game day food! Whether we're making meatball subs on a stick,   cheese and bacon loaded tots and chorizo fries, or some football cupcakes, we really enjoy preparing something special for football Sunday! Adam is no stranger to cooking chili and preparing chili for game day has become a bit of a tradition for us.

One of the first meals Adam ever made for me was his family's chili recipe, and ever since that day I asked him if he could be the one in charge of making chili every football season (seriously, my chili is a joke compared to his!) Cooking chili for football games has become a tradition for us, and I'm excited that since it's almost NFL pre-season that means we'll be enjoying more chili soon.

Fiery hot and packed with meat and seasoning, this chili recipe is great for game day!

Adam's Fiery Football Chili

Ingredients:
  • 1-2 large yellow onions (about 2 3/4 cups of chopped onion)
  • 2 large jalapeño peppers, deseeded
  • 2 Serrano peppers
  • 32 ounces of kidney beans
  • 15 ounces of diced tomato
  • 3 gloves of garlic, minced
  • 1 cup of chili seasoning (Adam prepares 3/4 of seasoning in chili powder, and then equal parts salt, pepper,  and oregano)
  • 1/4 cup of crushed red pepper
  • 2 lbs of ground hamburger, pre-cooked
  • About 50 ounces of meaty tomato sauce
Directions:
  1. Slice the serranos and jalapenos. Chop the onion (I prefer bigger pieces but cut to preference, and mince the garlic.
  2. Add 2 tbs of oil, and heat at medium-high in pan until the oil is sizzling, add beef, 1 teaspoon salt, and 1/2 teaspoon pepper and cook about 10 to 15 minutes until browned. 
  3. Let the skillet drain in a colander and set aside.
  4. Heat a chili pot, add tomato sauce, diced tomato, onions, jalapeños and seeds (if you want it extra spicy). 
  5. Stir in garlic, chili powder, salt and pepper to taste, and bring to simmer
  6. Stir in beans and cooked beef  lastly. 
  7. Cover, reduce heat to low, and cook, stirring occasionally until thickened for about 1 - 1.5 hours.

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