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Chili is this week's tailgating recipe. (John Houser III, Baltimore Sun / December 29, 2011) |
Since the Ravens are playing in Cincinnati this weekend, there won't be a proper chance to tailgate at M&T Bank Stadium.
If you're planning on celebrating at home, one-pot recipes are often the best option: They don't take too much time to make and serve, and can satisfy a group of hungry fans.
Enter the humble bowl of chili — a signature dish for many home cooks. This recipe has meat and beans, and a touch of spice — but not enough to cause much trouble. It's made in three stages: Brown the meat; cook the vegetables; and combine everything.
Don't be put off by the long list of ingredients. Most of the items are for a dry spice mixture that serves as the base for the rest of the chili.
Chili
Makes: 10-12 servings
Preparation time: 20 minutes
Cooking time: one hour
1 3-ounce package sun-dried tomatoes
3 chipotle chiles, seeded
2 ancho chiles, seeded
2 cups water
1 pound ground beef
1 pound ground pork
1 ounce olive oil
2 medium white onions, diced
2 green peppers, diced
2 red peppers, diced
1 28-ounce can whole tomatoes
1 15-ounce can pinto beans (drained)
