Fall + Football = Chili!!!

Whether you are a poor unfortunate soul stuck in a parking lot tailgating braving rain, wind & snow (Sorry football fans, I'm a hockey girl!), or happily relaxing on the couch in front of the tv, when it feels like fall and football - you probably feel like having some chili. Out of anything I have ever cooked, chili has the most variations I have ever seen. Some have odd ingredients such as chocolate and coffee, my ingredients are pretty traditional. I like to vary the recipe slightly, depending on whether it is prepared in the slow cooker or stove, and how much heat you want. Also, I like a lot of tomatoes, omit the crushed and substitute a small can of tomato sauce.

Melissa's Touchdown Chili

1.5 lbs lean ground beef (or a mixture of beef/pork)
1 medium-large onion diced
4 garlic cloves, minced
1 (28 oz) can crushed tomatoes
2 (14.5 oz) Mexican- style diced tomatoes, or stewed, coarsely chopped
1 (15 oz) can chili beans, with juice
1-2 (15 oz) can kidney, pinto or black beans, whatever you prefer, rinsed and drained
1.5 tablespoons chili powder
1 tbsp cumin
1 teaspoon salt
1.5 tsp freshly ground pepper
1.2 tsp cayenne pepper
1 tsp oregano
1/2 cup Amber or dark Mexican beer, or beef broth
3-6 oz tomato paste, use to thicken as desired

Fixings
shredded Mexican-style cheese
low fat sour cream
garlic bread
minced onions or scallions

Brown meat in a large skillet till meat starts to brown, add in onions and garlic and cooked till meat is browned and onions soft. Drain.

In either a slow cooker or large pot, add all tomatoes, meat mixture, beer, and seasonings, and stir. Add in 3 oz of tomato paste, more if necessary to thicken.

If using a slow cooker, cook on low for 6-8 hours, adding beans in the last hour. Also, you can use less beer/liquid if slow cooking, or increase tomato paste.

If using stove method, bring to slow boil, turn heat down to low and simmer for 1-2 hours, adding beans in last hour.

Top with minced onions, shredded cheese, sour cream and garlic bread - enjoy!