Allergy & Asthma Network Mothers of Asthmatics (AANMA)

By Michelle Austin

If tailgating is your favorite part of going to a college or pro football game, here’s your go-to chili for the season. It’ll keep you energized all game long!

The great thing about my recipes is you can substitute to your heart’s content! Legumes don’t work? Ditch the beans. Explore! It’s chili!

The point is to bring food to the party you and everyone will enjoy while getting revved up for the big game.

Ch-Ch-Chili!

2 1/2 lb. lean chuck or turkey, ground

1 lb. lean pork, ground (optional)

4 garlic cloves, finely chopped

1-2 teaspoons fresh banana pepper, finely chopped

1 cup finely chopped onion

1 cup finely chopped green pepper

4 cans of red kidney beans

1 8 oz. can tomato sauce

2 8 oz. can crushed tomatoes with oregano and garlic

1 can beer (12 oz.)

3 tablespoons chili powder

2 tablespoons cumin, ground

2 teaspoons paprika

2 teaspoons oregano leaves

1/2 teaspoon coriander, ground

1/4 cup of brewed American coffee

(can use instant – prepare

with water as per directions)

1/2 teaspoon hot sauce

1/2 teaspoon cinnamon

Makes 10 Servings

 

Directions:

  1. In a large saucepan, brown 1 1/4 pounds of the ground meat; drain the fat.
  2. Remove meat. Brown the rest of the ground meat, drain all but 2 tablespoons of the fat.
  3. Add the garlic, green pepper, onion and banana pepper, cook and stir until tender.
  4. Add the other half of the meat, beans and the tomato sauce, crushed tomatoes, beer, chili powder, cumin, paprika, oregano, coriander, coffee, hot sauce and cinnamon. Mix well.
  5. Bring to a boil then reduce heat and simmer, cover for 1 hour.

Add tortilla chips if desired.

 


 


My recipes are meant to become YOUR recipes! Let me know what works or what you did to substitute one ingredient for another. Send your creative cook comments to editor@aanma.org.


Chef Michelle Austin is the founder of On Thyme Consulting and co-owner of Just to Please You Productions. She writes the “All In Good Taste” column exclusively for AANMA’s
Allergy & Asthma Today magazine.