It may seem strange for the first recipe of HolaCiaoBonjour to feature football chili but food and cooking are really about family, friends and enjoying life.  What better way to enjoy the weekend than to make a giant crock of chili, gather family and friends and watch your team actually win a game?  For football chili, I blended a few ideas and came up with the best pot of chili we have had this year.  Enjoy!

Football Chili

• 1.5 lbs. beef stew meat cut into smaller pieces
• 2 links of hot Italian sausage casing removed
• 2 packs of McCormick Hot Chili Seasoning Mix
• 1 ½ C Bush’s Grillin’ Beans ® (I used the steakhouse flavor)
• 1 green, red or yellow pepper diced
• 1 jalapeno diced
• 1 med. Onion diced
• 2 cloves of garlic minced
• 1 28 oz can of Italian crushed tomatoes
• 2 C beef broth
• ½ C water
• 2 T. Leftover bacon drippings
• 1 T Olive Oil
• S & P
• *garnish: tortilla chips, cheddar cheese, sour cream

Add bacon drippings and olive oil to a large dutch oven over medium heat.   Add peppers and onions, saute for about 6 minutes until almost translucent.  Salt and pepper vegetables.

Add garlic and sauté 30 seconds.

Add sausage to vegetables and break up and brown with wooden spoon.

Toss stew meat with one package of hot chili seasoning in a bowl.  When coated add to pot. (I scoot the veggies to the side at this point to give the beef more space to brown).

Brown meat and mix all together.  Add beef broth to deglaze pan and stir up the browned bits of meat and veggies.

Now add the tomatoes, beans, second packet of seasoning and water.  Bring to a boil, reduce heat to simmer and let simmer for 1 ½ hours.

Garnish with crushed tortilla chips, cheddar cheese, and sour cream if you choose.

Touchdown!