Hip Foodie Mom

Football Season and Chili 2.0 with a kick!

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So, Fall is here and you know what that means! FOOTBALL SEASON. I was born and raised in Dallas, Texas. When you come out of the womb, they give you a piece of steak and then immediately teach you how to throw a football. If you’re a girl, they clean you up first but if you’re a boy, forget it. They don’t care.

 

It took me a while to learn but – and I might be a little rusty but I’m positive with a couple practice throws I’d be fine- I can throw a perfect spiral football pass. I can. For reals. The tackling part, I don’t really enjoy but I can throw a football. Don’t let my small hands and 5 ft 2″ frame fool you. You’d want me on your team.

 

Seeing professional football players who can’t throw a ball is really disconcerting. I mean, I know there are certain players who are there to throw the ball, big guys to block and so on. But if you are a professional football player, freakin’ learn how to throw a ball. What makes me more hot and bothered is in the NBA- when players can’t make a free throw. Again, you are getting paid to play this game. You might get fouled and have to go to the line. Freakin’ practice and learn how to make those free throws. Like my man Kobe. 🙂 I know some of it is mental but dude, that’s gotta be the easiest way to score points in a game. Right?

 

I digress.

 

I actually turned on the heater today here in WA. And cooked up some chili. Now, this isn’t your normal ground beef and beans chili. It’s got a little extra and a surprise (Chinese Five Spice). I went a little crazy here. Read on and hope you enjoy!

 

I’m eating this again on Sunday. OMG! The Cowboys are playing the Seattle Seahawks! Who am I going to cheer for? ARE YOU FREAKIN’ KIDDING ME? Are you ready for some football?

 

 

Hip Foodie Mom’s Chili 2.0

 

Print Recipe

Healthy Chili with Kale

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main
Cuisine: American
Author: Hip Foodie Mom

Ingredients

  • 2 tablespoons olive oil
  • 1 Large sweet onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 20 baby carrots diced
  • 2 tsp. ground cumin
  • 2 lbs. lean ground beef or ground turkey
  • 2 jalapeno peppers diced
  • 1 28oz. can crushed tomatoes
  • 2 cups kale chopped
  • 3-4 cups water split
  • 2 green chiles with juice from can no seeds
  • 3-4 tbsp. chili powder
  • 2 tbsp. oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Chinese Five Spice if you don't have this, just use a pinch of brown sugar
  • 1 15oz. can black beans (drained and rinsed)
  • 1 15oz. can pinto or kidney beans (drained and rinsed)
  • salt and pepper to taste
  • serve with shredded cheese and sour cream and some chives or green onion for garnish

Instructions

  • Heat oil in a large pot or Dutch oven over medium heat. Add the onions, bell pepper, and carrots, cover and cook, stirring occasionally, until vegetables are soft (roughly 10-12 minutes). Add the cumin and cook for a couple of minutes. Add the ground beef or turkey and jalapenos.
  • Cook the beef or turkey until no longer pink, breaking up clumps of meat. Stir in the tomatoes, kale, 2 cups of water, green chiles and juice, chili powder, oregano, paprika, Chinese Five Spice, season with salt, and pepper. Stir together until all ingredients are well-blended.
  • Cook partially covered for 30 minutes, stirring occasionally. Add the rinsed beans and 1 -2 cups of water (depending on the consistency you like), and cook for an additional 30 minutes. Season with a little more salt and pepper.
  • Serve with shredded cheese, a dollop of sour cream and some chives.

 

 

Adapted from Cooks.com

 

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