Simmer-All-Day Superbowl Chili

This recipe is quick to prepare, because you don't want to be doing complicated cooking when you've got other things to do. It simmers on the stove for a long time to develop the flavours--so you can concentrate on the game while it's cooking (5-7 hours.) It smells so good, you'll be hungry for a bowl by the time you serve it.

Use fresh, not previously frozen ground meat so you can freeze any extra portions after the chili cools.

Serves 8

If you don't like green peppers, leave them out and add 2 cups chopped zucchini in the last hour of cooking. 

• 2 medium chopped onions
• 1 cup chopped green pepper
• 2 lbs ground beef (or 1 lb ground beef and 1 lb lean ground pork)
• 2 tbsps oil
• 1 28 oz. can red kidney beans
• 1 19 oz. can diced tomatoes
• 3 tbsp. chili powder
• 2 tsp. salt
• 1/2 tsp. pepper
• 2 tbsp. vinegar
• 2 bay leaves
• 5 medium tomatoes, cut in chunks (or another can of diced tomatoes, drained)
• sour cream or plain greek yogurt
• fresh cilantro

In a large pot, pour 2 Tbsp oil to heat.

Add onions, stir until translucent.

Add ground beef, stir and cook till browned.

Drain fat.

Add 1/2 cup green pepper , kidney beans, 1 can tomatoes with juices, spices, vinegar and bay leaves. Bring to a boil.

Reduce heat, simmer on low for 5-7 hours.

One hour before serving, stir in the rest of the green pepper and the chopped fresh tomatoes (or another can of drained tomatoes.)

Serve with a dollop of sour cream or greek yogurt and garnish with chopped fresh cilantro.