March Madness–we refer to the college basketball tournament that begins next week, not necessarily the crazy weather–means a nonstop parade of games on the opening four-day blitz. But for fans of the Fighting Illini, the fun begins Friday, when the team makes its first appearance in the Big 10 tournament.
So what’s in order is a quick and hearty dish that lets basketball fans make a fast break to the TV.
This chili has Illini roots, and has traveled the path of many recipes: A friend (and U of I alum) got it from his college roommate, who got it from his mother, who may or may not have clipped it from a newspaper. With each transfer of ownership, something changed.
This time is no different: My friend’s long-simmering chili now cooks up in less than an hour, but the finished dish retains the deep, rich flavor that comes from slow cooking.
And even if you’re not a basketball fan, this warming chili will work wonders when March’s madly temperamental weather gets you down.
Menu
Fighting Illini chili
Cornbread or crusty bread
Ice cream sundaes
Beer
Tips
Decorate the sundaes with Illini team colors using blue and orange sprinkles–or whichever combination matches your favorite team’s colors.
The recipe can be doubled if you’re planning for a crowd.
No black beans on hand? Red or chili beans will work fine.
Fighting Illini chili
Preparation time: 10 minutes
Cooking time: 30 minutes
Yield: 8 servings
This recipe uses canned diced tomatoes with chilies; regular diced tomatoes will work too. Some tasters also thought a teaspoon of cumin added to the brew (when you add the chili powder) would add a nice spark of flavor.
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 1/2 pounds ground beef
1 can (15 ounces) black beans, drained, rinsed
1 can (14 1/2 ounces) diced tomatoes with chilies
1 can (15 ounces) pizza sauce
1 can (10.7 ounces) tomato soup
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
Pinch each: ground red pepper, freshly ground black pepper
Shredded cheese, diced red onions, sour cream, optional
1. Heat oil in a Dutch oven over medium heat; add onion and garlic. Cook until golden and fragrant, about 2 minutes. Add beef; cook, stirring often, until broken up and browned, about 5 minutes.
2. Stir in beans, tomatoes with their juices, pizza sauce, soup, chili powder, Worcestershire sauce, red pepper and black pepper. Cook, stirring occasionally, 30 minutes. Spoon into bowls; garnish with cheese, onions and/or sour cream, if desired.
Nutrition information per serving:
260 calories, 42% of calories from fat, 13 g fat, 4 g saturated fat, 50 mg cholesterol, 23 g carbohydrates, 17 g protein, 769 mg sodium, 6 g fiber
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renna@tribune.com
