Does everyone have Championship on their mind today? Weren’t the Buckeyes over the top last night? They did Ohio proud. Well, even though
my chili didn’t win a National Championship, it was the hit of the pregame party. I changed it up just a little bit and I got the thumbs up from everyone who ate it. This will certainly keep you warm on a winter’s day.
Championship Chili
2 pounds of extra lean ground beef
2 Tablespoons of Extra Virgin Olive Oil
2 teaspoons of extra dark chili powder
1 packet of Checkerboard Chili Seasoning (available at your local meat market)
2 teaspoons of ground cumin
2 onions, peeled and diced
3) 16 oz. cans of diced tomatoes (I like to use no salt added) 
1) 32 oz. can of Tomato Puree
2) 16 oz. cans of kidney beans (don’t drain the beans)
Grated Mexican Cheese (optional)
Put a 6 quart pan on the stove on medium heat and add the olive oil. Mix the chili powder in the olive oil and cook for about a minute, stirring constantly. Add the diced onions and the ground beef to the pan and saute until the ground beef is thoroughly cooked. Add the diced tomatoes, tomato puree, Checkerboard Chili Seasoning and the ground cumin to the ground beef mixture. Mix well. When the mixture boils, lower the heat to simmer and cover with a lid. Check to make sure the chili is not cooking too fast. Stir with a wooden spoon once an hour. Refrigerate overnight. The next day, heat the chili in the same pan and simmer several hours. Add the kidney beans about 90 minutes before you serve so they will be heated through. Always plan to cook your chili for 2 days. You will be glad you did.
Dish in bowls and garnish with grated Mexican Cheese, if desired. I guarantee your guests will be begging for seconds and thirds.
Until next time…From our Butcher Block to your Table.
