The Secret to Great Chili

Like every other person that cooks chili, I think mine is the best. Granted, it is an adaptation from a cookbook - this is what I do every couple weeks during the football season.

For the record, chili is for NFL Games (Sundays). College games (Saturdays) are specifically reserved for potato soup. You will all get a glimpse of that golden jewel of a recipe in one of my next entries.

My Gameday Chili

Part 1

1. Ground Beef - 1 lb
2. Red Onion - 1 medium/large minced
3. Green Pepper - 1 large minced
4. Garlic - 2 Tbsp minced

COOK THE ABOVE IN A LARGE PAN AFTER BROWNING THE MEAT

Part 2

1. Diced Tomatoes - 1 (one) 28 oz can
2. Chili/Kidney Beans - 2 (two)14 oz cans
3. Tomato Sauce - 2 (two) 14 oz cans
4. Chili Powder - 4 Tbsp (add more to your taste... I tend to add more) make sure it's enough to make your chili a shade darker.
   

Cook all of this to a quick boil and turn down the heat to simmer until you are ready to eat it.

If you are a big football fan, you should start this process around 11:30 am (EST) and it should be ready by 1 pm (kickoff).

Otherwise, just plan on about 60-90 minutes more or less if your meat is frozen.