Today is the day that many of us have been waiting for, it’s the opening weekend of college football!!! The Oregon Ducks are taking on Eastern Washington, and it’s going to be exciting to see the new team in action. I’ll admit that I’m not the most astute when it comes to listing off stats, or the history of the team (ask Brett), however ever since living in Eugene ( 2007-2012), I’ve been a Ducks fan.
Not only is fall football season, it’s also my favorite time of year. Those cool crisp days, where it gets warm enough to remind you of summer, but the air has that cool crisp feel. The leaves start to change, pumpkins, apples and winter squash come into season and it’s time for more warm comforting food.
So, today being the start of college football, and fall being on the way, it seemed like a great time to make chili. The only problem I have with today is, it’s 88 degrees out. If we didn’t have air conditioning, this would definitely not be meal of choice. But thankfully technology allows me to create a warm and hearty meal, without sweating too much!
This chili is called Pub Chili because I used beer in it. If you have kids, don’t worry, the alcohol cooks out. Only a slight flavor of ale will stay. Since we’re moving to Texas, we’re about to move to the land where chili with beans is sacrilegious. I guess since I’m not there yet, it’s ok to still put in beans. They add protein, fiber, iron, B vitamins and potassium, and are definitely in this chili. I will try Texas chili though, so I’m not discounting it entirely. Comparing them nutritionally, beans will always be a standout. Here’s my recipe for Pub Chili, and it can simmer 30min if you need to eat dinner soon, or allow to simmer another 1-2 hours for a richer flavor. Serve with corn bread if you’d like.
Pub Chili- 6 hearty servings or 8 smaller ones
- 1 lb lean ground beef
- 3 cloves garlic, chopped
- 2 small or 1 large onion, chopped
- 2 cups red bell pepper, chopped
- 12oz beer of choice (gluten free if needed)
- 2x 10oz Rotel tomatoes (I used these, however feel free to chop your own chiles and just use diced tomatoes)
- 28oz crushed tomatoes
- 6oz tomato paste
- 3x 15oz can beans (I used kidney, black and pinto), rinsed and drained
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp sugar
- 1/2 tsp black pepper
- 1/4 tsp salt
- Heat a large stock pot over medium heat. Add ground beef and cook until done. Drain off any additional fat.
- To the pot add the garlic, onion and red pepper. Saute for 5 minutes until the vegetables start to soften.
- Pour the beer over the vegetables and stir.
- Stir in the Rotel and crushed tomatoes.
- Stir in the tomato paste.
- Pour in the beans, and stir.
- Add the spices, and simmer, 30min-2 hours.
- Serve topped with cheese if desired
Nutrition: 6 servings
- 58g carbohydrate
- 29g protein
- 15g fat
- 20g fiber
- 483mg sodium
*each serving provides over 100% daily vitamin C, and 9mg of iron (50% daily RDI).