Football playoff season is here and that calls for some great tailgating and watch party food for a crowd. Chili is classic standard fare at events like these. This version from Ina Garten will get the group cheering!

After all the prep work is done, the onion and bell pepper are sautéed with some spices. Then the garlic and ground beef are added to the pot. These essential first steps enhance the flavor, richness, and texture of the chili. Kidney beans have a robust flavor and firm texture that are ideal in chili. The heat of the dish is easily adjusted by altering the amount of cayenne pepper added to the chili. Topping the servings of the stew with sour cream and cheddar cheese adds creamy deliciousness to each bowl. In our home cornbread is the mandatory side with chili!

Beef Chili (adapted from inagarteneats.com) Total Time Required: 2 hours 30 minutes, Makes: 8 servings

Ingredients:

• 2 tablespoons vegetable oil
• 2 medium yellow onions, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 6 garlic cloves, minced
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt, divided
• 2 pounds ground beef, 85-90% lean
• 30 ounces dark red kidney beans, drained and rinsed
• 28 ounces diced tomatoes
• 28 ounces tomato puree
• black pepper, to taste
• sour cream, shredded cheddar cheese, chopped green onions and cornbread for serving

Directions:

In a large Dutch oven, heat the vegetable oil over medium heat until it shimmers. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and half a teaspoon of salt. Cook for about 7 minutes, or until the vegetables are tender.

Stir in the minced garlic and cook for an additional 30 seconds.

Increase the heat to medium-high and add the ground beef. Break up the beef with a silicone spatula or wooden spoon and cook for about 10 minutes, or until it is no longer pink.

Stir in the kidney beans, diced tomatoes with their juice, tomato puree, and the remaining half teaspoon of salt. Bring the mixture to a simmer and cook for 5 minutes. Reduce the heat to low, cover, and simmer for 45 minutes. Remove the cover and continue simmering for another 45 minutes, stirring occasionally.

Season with additional salt and black pepper to taste. Serve hot, topped with sour cream, shredded cheddar cheese, and sliced green onions with a side of cornbread, if desired.

Refrigerate leftovers in a tightly sealed container for up to 4 days. Beef chili can be frozen in freezer-safe containers or bags for up to 4 months. Reheat leftover chili in a saucepan for 10 to 12 minutes over medium heat, stirring occasionally until heated through or in the microwave in a microwave-safe dish covered with a damp paper towel on high in 1 to 2-minute intervals until heated through.

Chili is a perennial favorite during playoff season!  ~Linda

Beef Chili (adapted from inagarteneats.com) Total Time Required: 2 hours 30 minutes, Makes: 8 servings

Ingredients:

• 2 tablespoons vegetable oil
• 2 medium yellow onions, finely chopped
• 1 red bell pepper, stemmed, seeded, and finely chopped
• 6 garlic cloves, minced
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt, divided
• 2 pounds ground beef, 85-90% lean
• 30 ounces dark red kidney beans, drained and rinsed
• 28 ounces diced tomatoes
• 28 ounces tomato puree
• black pepper, to taste
• sour cream, shredded cheddar cheese, chopped green onions and cornbread for serving

Directions:

In a large Dutch oven, heat the vegetable oil over medium heat until it shimmers. Add the onions, bell pepper, chili powder, cumin, cayenne pepper, and half a teaspoon of salt. Cook for about 7 minutes, or until the vegetables are tender.

Stir in the minced garlic and cook for an additional 30 seconds.

Increase the heat to medium-high and add the ground beef. Break up the beef with a silicone spatula or wooden spoon and cook for about 10 minutes, or until it is no longer pink.

Stir in the kidney beans, diced tomatoes with their juice, tomato puree, and the remaining half teaspoon of salt. Bring the mixture to a simmer and cook for 5 minutes.

Reduce the heat to low, cover, and simmer for 45 minutes. Remove the cover and continue simmering for another 45 minutes, stirring occasionally.

Season with additional salt and black pepper to taste. Serve hot, topped with sour cream, shredded cheddar cheese, and sliced green onions with a side of cornbread, if desired.

Refrigerate leftovers in a tightly sealed container for up to 4 days. Beef chili can be frozen in freezer-safe containers or bags for up to 4 months. Reheat leftover chili in a saucepan for 10 to 12 minutes over medium heat, stirring occasionally until heated through or in the microwave in a microwave-safe dish covered with a damp paper towel on high in 1 to 2-minute intervals until heated through.