Yes! It is Football Time in Tennessee again! If you’ve just moved here then it could be a bit of a shock to you. The UT Vols are a way of life around here and office moods will definitely be affected by their wins and losses. And we don’t just watch the game. We have almost an entire week of build up to the week’s game. Between the Vol Navy, and Tailgating, there’s lots of fun to be had in the days leading up to the game. Did you know that UT was founded as Blount College in 1794, and has the second most winning football team in the SEC, just behind Alabama? That’s a pretty proud tradition to put your support behind. Now while I could go on about our Vols, and what a great time it is, I think I’ll just leave you with the best thing about a football weekend (Aside from seeing the Vols win, that is.), Tailgate Chili. Make you up a pot and bring it out. Hope to see you out there!
- 1 7oz can diced green chilies (or to taste)
Heat 2 tablespoons olive oil in a large pot over medium-high heat. Brown the ground beef, breaking it up with a fork, until cooked through, 7 to 8 minutes. Season the beef with 1/2 teaspoon each salt and pepper. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Heat the remaining 1 tablespoon olive oil in the pot. Add the onion, bell pepper and garlic and saute until softened, about 5 minutes. Stir in the chili powder, oregano and cumin and cook for 1 minute.
Return the beef to the pot. Stir in the beans, tomatoes, chilies, tomato sauce, corn, 1 1/2 cups water and 2 teaspoons salt. Simmer 30 to 45 minutes. Taste and add more chili powder, if desired.
Ladle the chili into serving bowls and top with a dollop of sour cream and a sprinkling of cheddar cheese.