I’m sitting here watching Sunday night football. Rather, I’m sitting here with football playing in the background. My older boys have become quite the football aficionados and I know more about football these days than I ever have in my entire life. (Thanks to the endless supply of information and stats they tell me every day.)
I’ve always loved college football…but that love has mostly centered around my alma mater team, the TCU Horned Frogs. (#spitblood #bleedpurple #gofrogs)
And to me…watching football and eating a bowl full of chili are a match made in weekend entertainment heaven. In the past, I’ve made a big pot a few times each season. But this year, I’m just planning on making a pot every weekend. And enjoying it for meals and snacks throughout the weekend, as we watch our favorite teams play!
This one is a dude favorite. It’s double the meat. And 15x the beans. Really, it’s made with Hambeens 15 Bean Soup Mix (found in the dry bean aisle!), chunks of stew beef and ground beef. Load it up with all your favorite toppings and you’ve got a great meal/snack to serve all weekend long. (Or for a regular weeknight dinner!)
Look for this on the dry bean aisle…
- 1 lb. bag Hambeens 15 Bean Soup Mix
- 8 cups chicken or beef broth
- 1 lb. ground beef
- 1 lb. stew beef chunks
- 1 small white onion, chopped
- 15 oz. can diced tomatoes
- 15 oz. can tomato sauce
- 4 oz. can tomato paste
- 3 Tbsp chili powder
- 1 Tbsp ground cumin
- Salt and pepper to taste
- Crushed red pepper, to taste optional
- Topping ideas: sour cream, shredded cheese, chives or green onions, crumbled bacon
- Soak the beans overnight in bowl of water. Drain and rinse.
- In a large stockpot or saucepan, add the beans with the 8 cups of broth and cook over medium low heat, at slow rolling boil for about an hour.
- After the beans have been cooking for about an hour, brown the ground beef and brown the stew beef with the chopped onion in a large skillet. Then slide it into the large pot with the cooking beans. Also add thediced tomatoes, tomato sauce, tomato paste, chili powder, ground cumin and salt and pepper to the beans and meat. Simmer for another 30 minutes, or until beans are tender and beef is cooked through.
- Top with preferred toppings.
- Serve Chunky Beef & 15 Bean Chili with toppings for dinner or for the big football game each week!