OK, we all know even though the game isn’t actually in town, there’s still really only one game in town this weekend: That one at 4:15 p.m. Sunday.
But before you settle in to watch the last chance the Redskins have of beating Dallas at Texas Stadium, here are a few quick weekend picks to get you out and about:
* Rock Creek Park Day: This weekend marks the park’s 118th birthday. To celebrate, the park will feature activities for the entire family throughout the day. For information, visit www.nps.gov/rocr.
* POTUS Among Us: In this fun, interactive play, the Washington Improv Theatre lets you, the audience, select the president. Performances are just $15 and are set for 8 p.m. Friday and Saturday. For information, call 202-204-7770 or visit sourcedc.org.
* Oktoberfests aplenty: This weekend alone, you can attend Oktoberfest celebrations in Alexandria and Frederick and at National Harbor and the Marine Barracks.
* Martina McBride: The country music superstar brings along Jack Ingram and Jason Michael Carroll for a show at Nissan Pavilion at 6:30 p.m. Saturday. Tickets start at $29. Visit www.ticketmaster.com for details.
* Under the sea: This exhibit at the Smithsonian National Museum of Natural History features more than 40 photographs of the ocean’s creatures. The museum is open daily from 10 a.m. to 5:30 p.m.
But for those of you who don’t brave the crowds and decide to watch the home team from the comforts of your couch, we include this recipe courtesy of our own Chris Stirewalt. Make sure to let us know how your batch turns out.
Simple Redskins Red Bean Chili
This is the best recipe for an easy, game-day chili that delivers big flavor without overpowering your guests or keeping you at the stove all afternoon.
Nothing fancy, but this homey little dish tastes just like an autumn Sunday ought to. Make sure you cook the beef in batches so it cooks quickly and evenly. Note: If the flavors are uneven after you’ve added all the ingredients, try adding sugar a teaspoon at a time until the taste is to your liking.
2 pounds ground round (about 8 percent fat)
1 pound ground chuck (20 percent fat)
3 medium white onions, diced (about 12 oz.)
3 poblano chiles, chopped medium-fine and seeded
8 cloves garlic, chopped fine
1 6-ounce can of tomato paste
1 28-ounce can of diced tomatoes
1 28-ounce can of petite diced tomatoes
1 15-ounce can of tomato sauce
2 15-ounce cans of dark red kidney beans (drained and rinsed)
Salt and pepper
1 1/2 Tbsp. cumin
Brown the beef in one-pound batches in a large dutch oven over medium-high. Heat, draining grease from the pan between batches. Reserve beef in large bowl.
Pour out all but about 2 tablespoons of remaining grease and sautee onions and chiles with a sprinkling of salt until soft (about 7 minutes). Add garlic and cook until fragrant (about 1 minute).
Stir in tomato paste until evenly distributed and cook for another minute longer. Add diced tomatoes and tomato sauce and return to a low boil. Add beans, reserved beef and cumin. Season with salt and pepper to taste. Simmer for 20 minutes over low heat.
Top with shredded sharp cheddar and serve with saltine crackers.
Feeds eight, with leftovers.
