Grammie’s Game Day Chili
In central New York we transition from summer to fall overnight. One day we will have the AC on while wearing shorts and t-shirts and the next day it will be snowing and we are wearing winter boots. And while I’m arguing with everyone that just because it is September doesn’t mean that summer is over, I am secretly happy when the weather turns so I can cook up some comfort food. And one of my family’s favorite recipes to come back on the scene is Grammie’s Game Day Chili.
My inspiration for this recipe comes from my Mother-In-Law. And in case you’re wondering……. I am lucky to have a MIL that I have a great relationship with. She raised 3 fantastic boys, is a retired nurse and just all around the nicest person you will ever meet. Her recipe is actually for chicken chili but my little family prefers beef over chicken. So I tweaked the recipe a little and have a a chili that is just as yummy. (And if you prefer chicken or turkey , you can absolutely substitute for the beef and still have a great chili.) Our rendition of chili may be a little different that most because of our secret ingredient (that will probably make any chili lover call us out) is pasta. Crazy right?
Let’s gather our ingredients. 1 pound of lean ground beef, chicken or turkey, 1 onion, 1 green bell pepper, 2 jalapeno peppers, 1 28 oz. can petite diced tomatoes, 1 8 oz. can tomato sauce, 1 can of chili beans (or kidney beans if you prefer), 1 T. EVOO, 1 T. chili powder, 1 t. salt, 1 t. oregano, 1 t. cumin, 1/4 t. red pepper and 1 c. of small shaped pasta regular or gluten free (we use ditalini).
Grammie’s Game Day Chili is so easy to put together. First chop the onion, green bell pepper and jalapeno. Disclaimer…be careful chopping the jalapenos because the juices from the jalapeno will stay on your hands for a long time.
One of the things I love about chili is that you can use a couple different cooking methods.
You can dump all the ingredients (except pasta) in a slow cooker, give it a good mix and cook it on low for 8 hours. This is how I usually cook my chili. When I get home for the day I just cook up the pasta separately, throw together a quick salad and viola….a healthy, delicious, filling dinner.
Today I cooked the chili in my Enameled Cast Iron Dutch Oven. (As an Amazon associate, I earn from qualifying purchases.) This is not exactly the one I used today but very similar and with just as great reviews. This pot is great for chili, soups and stews because it holds in so much heat. Heat a Dutch oven over medium heat. Add 1 T. EVOO, onion, green pepper, jalapeno and ground beef. Cook until the meat is no longer pink.
Add the remaining ingredients (except pasta) and give it a good mix. Bring it to a low boil, turn the heat to low, cover and let it cook for 30-45 minutes.
While the chili is cooking, cook the pasta according to package directions and make a salad to round out the meal.
When everything is prepared place a scoop of pasta in the bottom of your bowl, then top with a couple generous scoops of chili. Add whatever toppings you like; shredded cheddar cheese and sour cream are favorites in our house. You could also add diced avocado or crushed up corn chips. This makes about 6 servings, serving size is about 1.5 cups.
Hope you enjoy this chili as much as we do! Happy Sunday!
XO,
Game Day Chili
Notes
Nutrition information calculated without additional toppings.
This can also be made in the slow cooker. Add all ingredients except pasta and toppings. Cook on low for 6 hours,
Ingredients
- 1 pound of lean ground beef, chicken or turkey
- 1 onion – chopped
- 1 green bell pepper – chopped
- 2 jalapeno peppers – chopped
- 1 – 28 oz. can petite diced tomatoes
- 8 oz. cam tomato sauce
- 1 can low sodium kidney beans
- 1 T. EVOO
- 1 T. chili powder
- 1/4 t. salt
- 1 t. oregano
- 1 t. cumin
- 1/4 t. red pepper
- 1 c. of small shaped pasta (we use ditalini)
- Optional Toppings: shredded cheddar cheese, sour cream, diced avocado, crushed tortilla chips
Instructions
- Heat Dutch Oven over medium heat. Add EVOO.
- Add ground meat, onion, bell pepper and jalapeno. Cook until the meat is no longer pink.
- Add remaining ingredients (except pasta and optional toppings.)
- Bring to a low boil. Cover and cook 30-45 minutes,
- Meanwhile cook pasta according to package directions.
- When chili and pasta are cooked place a small scoop of pasta in bottom of bowl. Top with a couple generous scoops of chili. Add any toppings that you would like.
- Serve and enjoy!
Nutrition Facts
Game Day Chili
Serves: 6
|
Amount Per Serving: 1.5 cups
|
||
|---|---|---|
| Calories | 307.9 | |
| % Daily Value* | ||
| Total Fat 8.3 | 12.3% | |
| Saturated Fat 2.4 | 10% | |
| Trans Fat | ||
| Cholesterol 46.7 | 15.3% | |
| Sodium 770.4 | 32.1% | |
| Total Carbohydrate 35.4 | 11.7% | |
| Dietary Fiber 8.1 | 32% | |
| Sugars 7.4 | ||
| Protein 21.7 | ||
| Vitamin A 34.5 | Vitamin C 75.2 | |
| Calcium 2.7 | Iron 5.4 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
SWEET PINK PINEAPPLE
