Now that football season is in full-swing, all those cravings for football food are back!  The first being chili.  A perfect weeknight dinner during football time is chili con carne.  It’s super easy to make and you can either eat it right away, let it simmer for an hour or so, or make it in advance and heat it a day or two later.  The stars of this recipe are ground beef, kidney beans, and of course chili powder.  The recipe feeds 4 so if you have a bigger crowd, just double or even triple the recipe.  

Chili con Carne directions

Chop up about 1/2 c. onion and 1/2 c. bell pepper.  Tradition calls for green bell peppers but I’m okay with whatever is in the fridge.  For me this week, it was a red bell pepper.  Mince a clove of garlic.

In a large sauce pan or dutch oven, heat olive oil on medium.  Add onion, bell pepper, and garlic.  Saute until vegetables are tender and onion begins to become translucent, about 2-4 minutes.

Now add the ground beef, breaking it up into small pieces as it cooks.  Once the meat is cooked through, drain the fat.

To the pot add water, diced tomatoes, chili powder, ground cumin, red wine vinegar, salt, and pepper.

Bring the mixture to a boil and then turn down to simmer.

Add kidney beans and simmer the mixture for 30 minutes.

If you are in the mood for more chili flavor, check out this green chili chicken enchiladas recipe.

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