emma sumrell

By: Emma Sumrell

the start of football season—when the leaves start turning, the air gets crisp, and every sunday becomes a great excuse to spend hours yelling at the cowboys. but what’s a football sunday without snacks? today, i am going to share the MVP of game-day eats: CHILI.

i love this time of year & there’s no better way to welcome soup season- so grab your foam fingers, your ladles and get ready to make a pot of chili large enough to feed a small army. 

1 lb of ground beef

2 cans of corn

1 can of diced green chiles

1 can of diced tomatoes

tomato sauce

taco seasoning- chili, cumin, crushed red pepper, smoked paprika, salt, pepper, and garlic 

beef broth 

1/2 IPA 

1 medium yellow onion

minced garlic

1 can pinto beans

1 can kidney beans

lime juice

toppings:

cheddar cheese

cilantro

green onion

greek yogurt/sour cream (DF)

heat a large dutch oven over medium heat with a little bit of olive oil, then add the ground beef, minced garlic and yellow onion and sauté for about 5-6 minutes or until beef is browned and the onion is translucent. 

next, add pinto beans, kidney beans, tomato sauce, diced tomatoes, diced green chiles and corn. stir to combine

then, add spices, broth and the IPA 

bring the chili to a boil and then let it simmer to thicken. i usually start mine in the morning & let it sit all day until i’m ready to eat it for dinner. this enhances flavors and really makes the best chili

when you’re ready to eat, add your favorite toppings, pour yourself a beer & enjoy!!!