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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 401.7
  • Total Fat: 9.3 g
  • Cholesterol: 80.0 mg
  • Sodium: 1,626.1 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 16.5 g
  • Protein: 34.0 g

View full nutritional breakdown of My Mom's Football Sunday Chili calories by ingredient
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My Mom's Football Sunday Chili

Submitted by: RPBURRJR

Introduction

This is the recipe that my mother used to make chili for football Sundays (or anytime there was going to be a lot of snow). This is one of my all time favorite foods, and it reheats really well. This is the recipe that my mother used to make chili for football Sundays (or anytime there was going to be a lot of snow). This is one of my all time favorite foods, and it reheats really well.
Number of Servings: 12

Ingredients

    2 – 3 lbs. lean ground beef or turkey
    2 28oz. cans tomatoes (can use diced)
    1 – 2 bags frozen onion
    2 15-oz. cans tomato sauce
    1 – 2 bags frozen green pepper
    46 – 51 oz. can kidney beans
    1 -- 16 oz jar sliced jalapenos, drained
    2 – 4 pks. McCormick chili seasoning mix (to taste)

Directions

In large Dutch oven (or about 6 qt. Pan) cook beef until all pink is gone and juices run clear. Drain well. Add onion and green pepper and cook about 5 minutes or until onion is translucent. (Be careful not to scorch vegetables.) Add tomatoes and tomato sauce, squeezing tomatoes to break them up if you’re not using diced ones. Bring to a boil; reduce heat and simmer, stirring often, for about 15 minutes. Increase heat back to medium and add kidney beans and jalapenos. Cook another 5 minutes or so to heat beans and peppers. Stir well. Add seasoning packets, tasting after adding each one to check for desired degree of spiciness. You may need to add a little water or tomato sauce (or tomato juice) if mixture becomes too thick. Reduce heat again and simmer for about 15 additional minutes. Especially good if made a day or two before you plan to serve it…flavors mellow well!

Can also be done overnight in crock-pot. Brown ground beef well and drain, then add everything to the pot. Set it on low for at least 8 hours, or if doing during the day, can be done on high for 4 – 5 hours. It also helps to either defrost the onions and peppers first, or use fresh. In either method, 2 large onions and one large or two medium green peppers can replace the frozen ones. I’ve used other brands of seasoning mix successfully, too.

Top with any combination of raw onion, shredded cheese, or sour cream as you so desire.

Serving Size: Makes about 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user RPBURRJR.






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