Week 212: Chili

Happy Thursday!

I grew up religiously watching NFL football, especially the football team from Washington that my Dad and Grandfather loved more than anything. Then I went to Penn State and fell in love with college football and ever since then watching football on Saturdays became more important than Sundays. But in the past few years, the Bengals have become so much fun to watch and I am loving how much my adopted hometown loves their team. So in honor of another big football weekend ahead, I'm making everyone's favorite football menu!!

On the menu for TUESDAY, JANUARY 24th is CHILI and CORNBREAD. This meaty chili is filled with fresh vegetables & ground beef simmered in a rich, flavorful sauce. The chili begins with browning ground beef in the pot along with chili powder, oregano and cumin. And even though this is a "beef" chili, there is no shortage of vegetables in this one. Diced zucchini, carrots, celery, onion and garlic are added to sauté.

Once softened, homemade chicken stock, tomato puree, fire-roasted diced tomatoes, light and dark kidney beans, a few dashes of Tabasco sauce and a little bit of cocoa powder are incorporated. The cocoa brings an authentic, unique flavor (but no actual sweetness) to the chili. Accompanying the chili, garnish containers will include oyster crackers and my sour cream topping, which is sour cream, sliced green onions and cheddar cheese all mixed together.

The bread companion this week is none other than my buttery, soft cornbread. Honestly, there's nothing else you'd rather eat with chili! I use simple ingredients to make a delicious, crumbly bread that is baked in a loaf pan for easy serving. My recipe calls for flour, cornmeal, a little sugar, baking powder, egg, milk and butter ... nothing more, nothing less.