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