Nothing pairs better with a cold day than football and a big pot of chili.
I’ll save you the long introduction that comes with most “recipe” blogs.
You know, the one about how “my grandmother immigrated from Germany and this was THE chili she made on the ship to keep her and the other passengers from certain death.”
Chili is one of the best foods you can make in bulk, rendering you prepared with protein-filled meals for the week.
So, as you sit down to watch my beloved Eagles take on the New York Football Giants, here’s one of my go-to chili recipes for the big game. It’s packed with veggies and protein and will last up to a week!
Dr. John’s Chili
- 4 lbs extra lean ground beef (96%)
- 4 (15 1/2 ounce) cans kidney beans, drained and rinsed
- 2 large onions, chopped
- 2 large tomatoes, chopped
- 1 lb carrot, peeled and sliced
- 4 bell peppers, 1 green 1 red, 1 yellow, 1 orange, cut into 1/2-inch squares
- 6 garlic cloves, chopped
- 2 (46 fluid ounce) vegetable juice, spicy hot
- 1⁄2 cup cashew meal
- 4 tablespoons chili powder
- 1 teaspoon cumin
- 2 teaspoons paprika
- 1 teaspoon celery seed
- 1 teaspoon fresh ground pepper
- In a large skillet or wok, brown the ground beef, one pound at a time, over high heat together with the chopped garlic and onions. *If your skillet or wok is large enough, you can brown the beef all at once to save time.
- Once the last batch of ground beef is browned, add your spices and continue frying for another couple of minutes.
- Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer.
- To make the cashew meal, process the cashews in a blender in short spurts, until a grainy meal is formed. *Don’t process for too long or you’ll have cashew butter.
- Stir in the cashew meal, cover, and simmer for an additional 30 minutes.
Makes 10 servings.
Keep Moving Forward,
PS – Go Birds!