Football Mania: Cha Cha Chili

Last but certainly not least in my Football Mania Menu series, my Cha Cha Chili! A dish that is both comforting and easy, the trick is here to give it plenty of time to simmer so that all of the flavors have the chance to mingle and meet. It's easy enough that you can get it going the morning of the big game and let it simmer away while you get the rest of the party ready, or you can make it the night before and warm it right before guest arrive. I recommend arranging a do-it-yourself topping bar for guests to customize their own personal chili toppings with the suggested toppings below! 

Need a few more ideas? Try my Mixed Stuffed Peppers and Hot Swiss and Almond Dip to complete your Game Day Menu. What else are you serving this Sunday? 

Cha Cha Chili

Ingredients:

• 1 pound lean, ground beef (or substitute ground turkey)
• 1 sweet onion, diced
• 1 garlic clove, minced
• 1/2 green pepper, chopped
• 16 ounces fire roasted diced tomatoes
• 1 (6 oz) can tomato paste + 1 can (6 oz) water
• 2 bay leaves
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 can red kidney beans
• 1 can pinto beans

Toppings:

• Sour cream (reduced fat)
• Cilantro, chopped
• Sharp Cheddar, grated
• Chives

Directions:

Heat olive oil in a large pot over medium heat, and sauté garlic and onions until translucent. Add meat and thoroughly cook through. Add green pepper and continue to cook until softened. Stir in tomatoes, tomato paste and remaining seasonings. Simmer for 1 1/2 hours. Mix in kidney and pinto beans and juice. Continue to cook for another 30 minutes. Toppings are to be used as desired.

Bacon Wrapped Dates with Bleu D'Auvergne

If you have been reading along for a while, you already know how much I love two things: simple, delicious appetizers, and cheese! For my fourth recipe from The Cheeses of Europe, I used Bleu D'Auvergne to create an easy, mouth-watering appetizer: Bacon Wrapped Dates. Bleu D'Auvergne has a delicious flavor with undertones of wildflower, so it pairs amazingly with the sweet dates and salty bacon. The best part about this recipe is the ingredient list - you only need five simple, wonderful ingredients to throw this appetizer together! A short shopping list and prep time makes this dish a great choice for entertaining guests - and who doesn't get excited when you walk in and smell bacon?

See the full recipe below, or watch the video to see how I prepared this delectable dish!

Ingredients:

20 Medjool dates

1 tablespoon chopped parsley

3 ounces Bleu d’ Auvergne cheese, cut into chunks

Small handful pistachios, crushed

10 bacon slices cut in half lengthwise

Directions:

1. Preheat oven to 375°.
2. Cut slits down one side of the dates just large enough to remove the pits—careful not to cut entirely in half.
3. Fill each date with some chopped parsley, a chunk of Bleu d’Auvergne cheese, and a sprinkle of crushed pistachios. Lightly squeeze them shut.
4. Wrap a strip of bacon around each date and secure with a toothpick. Bake on a parchment covered baking sheet for about 15-20 minutes, until bacon is crispy.