Score a touchdown by serving up something new and delicious for game day — and make it easy by cooking in advance. Simmer a pot of chili and serve with a topping bar, including shredded cheese, sour cream, scallions and avocado.
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) Full Circle Organic tomato sauce
1 loaf ciabatta bread for dipping (optional)
Food Club Cheddar shredded cheese and sour cream for garnish (optional)
In large saucepot, heat oil over medium-high heat. Add beef and cook 5 minutes or until browned, breaking up meat with back of wooden spoon.
Reduce heat to medium. Add pepper, onion and garlic; cook 5 minutes or until onion is translucent. Stir in chili powder, oregano, cumin, salt and sugar; cook 1 minute. Stir in tomatoes with their juice, beans and tomato sauce.
Bring to boil; reduce heat to medium-low and simmer 30 minutes, stirring occasionally. Makes about 12 cups. Serve with bread, cheese and sour cream, if desired.