November 3, 2021 For November, Try Spicy Touchdown Chili!
“Let food be thy medicine, and let medicine be thy food.”
This famous quote is often attributed to Hippocrates, although there’s no actual proof he ever said it. But whoever did say it was brilliant! Everything we put in our bodies affects us, so not only can we nurture ourselves with food, we can heal and balance ourselves with it, too.
It’s long been known that specific flavors support each of the Five Element energies. This month, we once again honor the autumnal new yin energy of Metal, the element with the ability to sort and shed what no longer serves. The taste that supports Metal is spicy and there are a multitude of great ways to include this flavor in our lives. But honestly, for all the chili fans out there, one of the best is this deliciously easy Touchdown Chili!
Cool (and in some places downright cold) fall nights are the perfect time for this hearty and easy-to-make main dish. It’s guaranteed to warm you through and through! Plus, it’s loaded with peppers that, as we mentioned last month, are remarkable health superstars! That’s because peppers contain a nutrient called capsaicin which gives them the spicy hot properties we love. But capsaicin has also been shown to speed up metabolism and fight off inflammation! So really, what’s not to love?
Capsaicin is found in a variety of peppers that each have different levels of the nutrient. Classic favorites include chili, jalapeno, Tabasco, paprika, bell, and habanero peppers (just to name a few). There are plenty of ways to incorporate these spicy little peppers into your meals, too, including powders, sauces, seasonings, or even in whole form.
So, roll up your sleeves and get ready to help support your Metal energy this month with this warming, pleasantly spicy chili courtesy of www.tasteofhome.com! Bon Appetit!
Spicy Touchdown Chili
- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (14-1/2 ounces each ) diced tomatoes with mild green chiles, undrained
- 1 can (14-1/2 ounces) diced tomatoes with onions, undrained
- 1 can (12 ounces) beer
- 6 bacon strips, cooked and crumbled
- 1 small onion, chopped
- 1/4 cup chili powder
- 1/4 cup chopped pickled jalapeno slices
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 3/4 teaspoon cayenne pepper
- Optional: Shredded cheddar cheese, sour cream, and chopped green onions
- In a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage.
- Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top individual servings with shredded cheddar cheese, sour cream and chopped green onions when serving.
- Makes 12 servings (3 quarts).
Nutritional Facts of One Serving: 1 cup: 365 calories, 15g fat (5g saturated fat), 48mg cholesterol, 901mg sodium, 34g carbohydrate (7g sugars, 9g fiber), 22g protein.