Thanksgiving is just 4 days away and all I can think about is a big bowl of chili.  I’ve got my grocery shopping done, my cooking schedule made, and now I want to eat chili and watch football.  Haha.

Actually, a pot of chili is a great idea.  Lunch and/or dinner is taken care of all week so I don’t have to stress before the big day!  Speaking of the big day, I bet you’re wondering what I’m making.  Well…

Crock-pot turkey breast with gravy
Maple bourbon sweet potato casserole
Sherried green beans and mushrooms
Scalloped corn
Cornbread cranberry stuffing
Grandma’s cranberry salad
Seven layer salad
Deviled eggs
Clover leaf rolls with honey butter
Pecan pie

Wow, I should probably start cooking now…

Game Day Chili

Olive oil
1 medium onion, diced
1 large green bell pepper, seeded and diced
2 cloves garlic, minced
1 lb. ground beef
1 (6 oz.) can tomato paste
1 bottle amber beer
3 (14.5 oz.) cans stewed tomatoes
2 (14.5 oz.) cans dark red kidney beans, drained and rinsed
Water (I fill one of the tomato cans)
4 Tablespoons chili powder
2 Tablespoons cumin
1 Tablespoon cocoa powder
1 teaspoon smoked paprika
½ teaspoon ground cinnamon
2 bay leaves
Salt & pepper
To serve: sour cream, shredded cheese, oyster crackers

Heat olive oil in a large Dutch oven over medium-high heat.

Add onion and green pepper to Dutch oven and saute 2 minutes. Add garlic and cook another 30 second or until fragrant. Add ground beef to pan and cook 5 minutes or until cooked through. Stir in tomato paste. Deglaze pan with beer. Add stewed tomatoes and next 8 ingredients. Cover and bring to a boil. Reduce heat and cook on low 3-4 hours (the longer the better!) stirring occasionally. Season with salt & pepper.

Ladle into big bowls and top with sour cream, shredded cheese, and oyster crackers.

Serves 8, or 2 with leftovers for lunch for the week

Source: Ruth’s Table, 2017