Serve with Hint of Lime or Hint of Jalapeno Chips

I never realized how many holidays there could be for food until I signed up to receive alerts from www.punchbowl.com! Their reason to celebrate app has become my reason to check emails in the morning.

I am always surprised by what they come up with. While they do list all of the well-known holidays, most recently Mardi Gras, there are some ”National Food Holidays” so obscure that I find myself laughing as I read about: National My Way Day, Gum Drop Day and Don’t Cry Over Spilt Milk Day!

On the other hand, I have to thank Punchbowl for giving us all an excuse to enjoy things like National Margarita Day and Chocolate Cake Day! Basically, if you are ever looking for a ridiculous excuse to party and all the fixin’s to get it done from invites to party ideas, Punchbowl is the place.

One holiday that I can definitely get behind is National Chili Day. I enjoy a good bowl of chili so much that I actually think it should be an official day off from work/school so that families can enjoy this wonderful comfort food together. (Obama, you will be getting my notes on this)

There are a million ways to make Chili, of which I will only be posting one. I hope you enjoy and feel free to list your favorite ways to make it your own…

• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Cups Diced Yellow Onion
• 2 Diced Bell Peppers, Seeded
• Pinch of Salt
• Pinch of Cayenne Pepper
• 2 lbs Ground Beef (or Ground Turkey)
• 1 Tbsp Chili Powder
• 2 tsp Ground Cumin
• 1 tsp Crushed Red Pepper Flakes
• 2 tsp Oregano
• 3 tsp Minced Garlic
• 12 oz. Guinness (or similar Dark Beer) – optional
• 28 oz. Chunky Tomatoes
• 1/4 Cup Tomato Paste
• 1 Cup Small Red Kidney Beans
• 1 Cup Small Black Beans

Heat Oil in a large pot over medium high heat. Add diced Onion and Peppers. Season with Salt and Cayenne Pepper and saute until soft. Carefully added Ground Beef or Turkey and crumble as it browns (about 3 minutes)

Season with Chili Powder, Cumin, Red Pepper Flakes, Oregano and Garlic and cook for an additional 5 minutes before adding Beer and allowing to absorb for an additional minute (optional).

Stir in Tomatoes, Tomato Paste and Beans. Reduce heat and simmer for 20-30 minutes*, stirring occasionally.

Chili's almost ready!

Optional Garnish: Sour Cream, Sliced Jalapenos and Shredded Cheddar or Monterey Jack Cheese

*The longer you simmer, the more depth of flavor you will achieve, but be sure to watch the chili as it can get thick. Add 1/4 of water or stock as needed to reach desired consistency.

Don’t feel like cooking? Here’s a little way to cheat and still have great chili!