November 05, 2011

Football Fare

Every football fan knows that food is an integral part of the game-watching experience, or is that just me?!
Well, in our house we planned it out like it was a major holiday.  The Ohio State-Michigan game was the pinnacle of football season and for the majority of my football-loving friends and family it still is.
There was one particular year that we had everything you could possibly imagine on the table for the game,  I secretly dubbed it "pig-fest" (you know, pig-skin, football, food, gorging oneself...)  It was unbelievable.  To this day there has never been another one like it, which for our own health is probably a good thing.

Chili is a great football food, you can make it in a huge batch the day before or the morning of the game and the longer it sits, the better it gets.

I made some last night in preparation for today's Buckeye game and as good as it was last night, I know it will have developed even more flavor today.
This recipe is courtesy of my Dad (thank you!) and it's the only chili I ever make.  It is delicious, but it reminds me of home and as is the case with most of the things I make for myself it is familiar and comforting food.

Turkey Chili
  • 1 lb. organic ground turkey
  • 2 cans diced tomato (14.5 oz can)
  • 2 medium yellow onions, diced
  • 3 or 4 stalks celery, diced
  • 2 cans kidney beans, rinsed (15.5 oz can)
  • 1 clove garlic, crushed
  • a few tbsp sugar (to cut acidity from tomatoes)
  • 3 - 4 tbsp chili powder
  • salt & pepper
  • 2 tbsp canola oil

  1. Heat canola oil over medium heat and add onions and celery.  Cook until soft and translucent.
  2. Add turkey, break it up and cook through.  Add whole, crushed clove of garlic, chili powder and season with salt & pepper.
  3. Add diced tomato and  sugar.  Simmer for at least a half hour, stirring occasionally.
  4. Add beans and simmer an additional 30 minutes, check for seasoning and adjust as needed.
  5. Remove clove of garlic, and dig in.

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