In countless homes this time of year, Sunday means football.
And where there is a football game, there are bound to be hungry spectators. Whether it is tailgating at a stadium before the game or couch-quarterbacking from the living room, food and football go hand-in-hand.
With games on TV from the early Sunday afternoon to late Sunday night, football grub needs to be hearty, filling, low-maintenance and reheatable. Buffalo wings, nachos, small paninis or mini-subs all have a place of honor on the football snack table.
The fare can also be a little more highbrow. Monday night football can feature a cheese plate with pita chips and lightly toasted baguettes along with a few bottles of an inexpensive red wine. How about a savory Croque Monsieur filled with ham, cheese and spicy banana pepper rings or a turkey meatball and bocconcini noodle soup?
The No. 1 one-pot meal for football, however, is chili.
“It’s hearty and perfect on a chilly day or night,” said Fitz Hardcastle, 39, of Baltimore.
Chili is also extremely versatile. Beef, chicken, pork, turkey or even bison — home cooks can tailor their chili to suit their tastes and that of their guests, making it spicy or not, with black beans or red beans.
“Chili and football go together perfectly,” said James Carroll, 40, of Baltimore. “I like thick chili, because you can either have it in a bowl or spread it across some nachos and top it with cheese.”
Red-zone bison chili
» 4 tablespoons olive oil
» 2 yellow onions, coarsely chopped
» 2 yellow peppers, coarsely chopped
» 3 gloves, garlic minced
» 2 pounds ground bison
» 2 28-ounce cans diced tomatoes
» 1 29-ounce can black beans
» 1 29-ounce can red kidney beans
» 2 teaspoons whole oregano
» 4 teaspoons ground cumin
» 3 teaspoons hot Mexican chili powder
» 2 teaspoons ground red pepper
» 1 teaspoons ground white pepper
» 1 teaspoons ground black pepper
» 1 tablespoon salt
» 2/3 cup red wine (optional)
In a large skillet, heat two tablespoons oil over medium-high heat. Add onions, peppers and garlic. Cook until onions are tender and translucent, about eight minutes. Transfer to a large Dutch oven, or large heavy pot. In same skillet, add remaining two tablespoons oil, and cook ground bison until well-browned. Transfer to Dutch oven. Add tomatoes, beans, spices and red wine, and cook covered, simmering for an hour. For a thinner chili, add one to two cups beef broth or water.
