The JMU Homecoming energy is still buzzing in the air. A long weekend of tailgating and Halloween festivities has left us in a spirited mood. Football season is at its peak and nothing beats Sunday afternoon more than watching your favorite team with a big bowl of hot chili smothered in cheddar cheese. This delicious chili recipe is easy to make, so pull out your crockpot, throw on your jersey and hustle up.
Ingredients:
Meat
2 lbs Ground beef
Produce
1/4 cup Flat-leaf parsley
4 cloves Garlic
1 Green bell pepper
2 Hot Jalapeno pepper
1 16-oz. can Kidney beans
1 tsp Oregano
1 16-oz. can Pinto beans
1 28-oz. can Tomatoes
1 white onion
Condiments
1 15-oz. can Tomato sauce
Baking & Spices
1/4 tsp Cayenne pepper
3 tbsp Chili powder
1 tsp pepper black
1 tsp Salt
1 tsp Sugar
Oils & Vinegars
4 tbsp extra-virgin olive-oil
Nuts & Seeds
2 tsp Cumin
Drinks
1 46-oz. can Tomato juice
Dairy
Cheddar cheese and sour cream
The longer you leave the contents in your crockpot, the better. Scoop out a meaty portion and sprinkle cheddar cheese on top. After the cheddar cheese melts, toss some corn chips on top for an added salty crunch. Also, feel free to add hot sauce or a habanero hot pepper to add some heat to your palate.