Sunday Afternoon Chili

The fall bug has bitten! I can’t wait to make up all kinds of soups and stews and have a gray afternoon with something simmering on the stove all day.

As I wrote in the post for the cornbread that I served with this chili, Husband and I had a Sunday football day at home instead of heading out to the bar with friends. That cornbread and this chili was our dinner and it was delicious. This chili is meaty, it’s bean-y, it’s got some underlying spice and heat but it’s not spicY or hot. You can always add a squirt of hot sauce if you’d like but I like to keep the heat factor down a bit and go up from there.

The original recipe called for smoking the meat but since we don’t own a grill or a smoker we skipped that step.


Sunday Afternoon Chili


  • 1&1/2 lbs ground sirloin
  • 2 cups diced Spanish onion (about 1 large)
  • 2 cups diced green pepper (about 2 large)
  • 3 garlic cloves, smashed to a pulp
  • 1 jalapeno pepper, diced, seeds and spine removed
  • 1&1/2 tbsp ground cumin
  • 1&1/2 tbsp ground coriander
  • 1 tsp ancho chili powder
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp chili powder
  • 1 tsp dried oregano
  • 1&1/2 tsp kosher salt
  • 1 32 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes, not drained
  • 2 15 oz cans dark kidney beans, drained and rinsed
  • 6 ozs beer (we used Belfast Bay Lobster Ale-a red ale)
  • toppings of your choice-fat free sour cream, grated cheese, scallions etc..


  1. Brown the beef until almost cooked through in a heavy bottomed stock pot, drain the excess fat, then add the onion and green pepper, garlic and jalapeno and cook until beef is cooked through.
  2. Add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, for at least 90 minutes.
  3. Serve as is or top with a dollop of sour cream, grated cheese, squirt of hot sauce, scallions etc……


Adapted from Brother Jimmy’s BBQ cookbook Smoky BBQ Chili.


Red Bell Pepper & Sweet Corn Saute

Sweet yellow summer corn, crunchy red bell pepper, tangy onion and savory garlic all sautéed in a touch of butter and rounded out with just the tiniest hint of soy sauce.   This might just be one of the tastiest sides I’ve ever eaten. It’s so easy that someone who’s never cooked before could master it on the first try. It’s tasty enough to serve alongside with anything at the fanciest of restaurants or the most casual of tables—and it’s just really pretty to boot.

Note: the original recipe called for frozen corn but since delicious sweet corn is still available at the market I used that instead. Feel free to sub the frozen corn when fresh is not available.


Red Bell Pepper & Sweet Corn Saute


  • 1&1/2 tsp butter
  • 1/2 cup onion chopped small
  • 1 red bell pepper chopped small
  • 2 garlic cloves, smashed to a pulp
  • 3 ears fresh sweet corn, husked and kernels removed from cob
  • 1/4 tsp freshly ground black pepper
  • 1 tsp low-sodium soy sauce


  1. In a large non-stick skillet over medium-high heat melt the butter. Add the onion, red bell pepper and garlic and saute about 4 minutes. Add the corn and pepper and saute until the corn is cooked through and starting to soften.
  2. Remove from heat, add the soy sauce and stir to incorporate. Serve immediately.


Adapted from Bell Pepper and Corn Saute Cooking Light October 2013.