Gameday Chili!

Before the leaves even start to turn, the signal of fall comes: FOOTBALL! This is a perfect chili recipe for any official start of the regular football season game, or just any Sunday in fall! It's not too spicy (unless you want it to be) but chock full of flavor, and it's a little healthier, less greasy than most.

1 1/2 cups chopped onion

8 large garlic cloves

3 lbs ground chicken

5 T chili powder

2 T olive oil

2 T ground cumin

1 28oz can crushed tomatoes

14.5 oz low sodium chicken broth

2 12oz bottles of beer (Use a hearty lager such as Stella Artois for max flavor) -one bottle for cooking, another for sipping!

1 6oz can tomato paste

1 can each chili, kidney and black beans

OPTIONAL: 1 jalepeno pepper diced (if you want a little spice but not too much, don't add the seeds and cut out the ribs. If you want full spice use it all, but watch out!)

You can make a little garnish bar for your family/guests with these ingredients:

Fresh cilantro

shredded cheddar cheese

chopped sweet onions

sour cream

Heat the oil in a heavy dutch oven or stock pot over medium heat. Add the onions and garlic and sauté until translucent (about 5-8 minutes.) Generously season with S&P. Add the chicken and brown, breaking up the meat with the back of a wooden spoon, about 5 more minutes. Add the chili powder and cumin (and jalepeno if using) and stir. Add the crushed tomatoes, broth, beer and tomato paste. Open the other bottle of beer and have a few sips, and enjoy the chili making process! Stir the chili and reduce to low heat and let simmer for about 2 hours. Most recipes say to add in the beans at the last minute so they don't get too mushy, but I like to add them in for the last hour of cooking so they take on the flavor of the chili. Season with S&P before serving. Go Browns! :)