Confetti Chili for The Big Game
Today I am joining with 4 other bloggers to bring you ideas, recipes and fun ways to celebrate and enjoy the Big Game! Below, please find my recipe for Confetti Chili, and make sure to visit the 4 other blogs for information, inspiration and delicious recipes!
1.Check out our host post at Sledgehammerqueen.com – She is a football fan! – She is including a Football Tutorial!
3. My Family Thyme has some awesome Chicken Nachos. They just look fabulous.
5. A new blogging friend and Interior Designer by trade Kristy Mastrandonas is sharing a super cute idea for a hostess/host gift. I love it. Find it here!
6. And last but I hope you take a peek, I am sharing 10 fabulously yummy slow-cooker dips for the big game day! Woot! Find the recipe links here.
There are very likely hundreds of different recipes for Chili. There are even a few dozen recipes called Confetti Chili. But I am presenting here a special Confetti Chili to be served on the day of The Big Game.
The character of this chili is a mild taste, with a little boost of healthy, courtesy of 2 cups of diced vegetables. Like all chilis, the heat can be raised by a few swaps in the ingredient list, and by adding a favorite hot sauce as part of the toppings!
Ingredients for Confetti Chili:
1 tablespoon oil
1-pound extra-lean ground beef
2 celery stalks, chopped
2 cups chopped vegetables (zucchini, summer squash, red/green/orange peppers, mushrooms)
I medium onion chopped
1 can (14 ½ ounces) diced tomatoes with juice
1 can (14 ½ ounces) kidney beans, drained
1 can (10 ¾ ounces) tomato soup
1 can (4 ounces) diced green chilis (option to use jalapenos)
1 package (1.25 ounces) chili seasoning mix (option to use ‘spicy’ or ‘hot’)
½ tablespoon cumin (option to use 1 tablespoon)
½ teaspoon ground cloves
Toppings: tortilla chips, sour cream, shredded cheese, sliced avocado, cilantro, hot sauce
How to cook Confetti Chili
Heat oil in a large pot or Dutch oven over moderate heat. Add onion and sauté 5-7 minutes, or until tender. (I already had an onion all chopped and ready to go. Read my post about that here:http://www.redshuttercottage.com/kitchen-tip-pre-chopped-onions-and-garlic/ )
Add ground beef, increase the heat to medium-high and cook, stirring frequently for 8-10 minutes, until no trace of pink remains. Drain off any fat.
Add the package of chili seasoning, the cumin, and the ground cloves. Stir the seasonings into the meat, and let cook for 2 minutes.
Add diced tomatoes, beans, tomato soup, and diced green chiles.
Lower the heat, cover, and let simmer for 1-2 hours (more if you have the time), stirring occasionally. Makes 6 servings, so if you are expecting a bigger crow, double the recipe. Adapted from Eating Thin for Life, Anne M. Fletcher, M.S., R.D.