The different-colored leaves cover the ground, football season is in full swing and while Indiana weather is unreliable, one thing is for sure: it's tailgate time. With the IU/Purdue game right around the corner, here are a few foolproof, inexpensive and delightful crowd pleasers.\nA simple, yet outstanding twist on an American favorite is sure to bring the crazy slip' n' sliders your way. What could be better than a Saturday afternoon with Indiana football, free entertainment -- thanks to those tailgaters -- and chicken chili?
Chicken Chili\nIngredients:\n1 lb. boneless, skinless chicken breast\n1 cup water\n1 can (15 oz.) Great Northern beans (undrained)\n1 can (15 oz.) white corn (drained)\n1 packet "White Chili" seasoning\nSalt and pepper to taste\nBring water to boil and add chicken. Boil until chicken is thoroughly cooked. Remove chicken and dice or shred into smaller pieces. Shred for a more homogeneous soup-like chili. Dice for a more stew-like consistency. Place chicken back in water and add the packet of seasonings. For all the Martha Stewarts out there, adding garlic, onion powder and green chiles can provide the extra fall flavor. But the pre-made seasonings are less expensive and much easier. Add the can of beans (undrained) as well as the can of white corn (drained). Let simmer until hot and thickened to desired consistency (about 25 to 30 minutes), stirring occasionally.\nThis dish serves four.\nIf you have more traditional taste buds and prefer a more conventional chili, here is a time-honored chili with a kick.
Spicy Chili\nIngredients:\n1 lb. lean ground beef or ground turkey\n1 can (15 oz.) Italian style tomatoes (chopped)\n1 can (15 oz.) hot chili beans (with chipotle peppers)\n1 packet chili seasoning\nSalt and pepper to taste\nIn a large pot, sautée beef or turkey until brown. Break up clumps with the back of spoon. Add an entire can of tomatoes (undrained), beans and seasoning. Again, if you'd like to grow your own chili peppers, more power to you. As for me, I'm taking advantage of the pre-packaged spices. Bring to boil and reduce heat to low. Let thicken to desired consistency (about 35 to 40 minutes), stirring occasionally. \nThis dish serves four.\nFor all the vegetarians -- don't feel left out. Here is a meatless take on the meal.
Vegetarian Chili\nIngredients:\n1 tablespoon vegetable oil\n1 onion (chopped)\n1 green bell pepper (chopped)\n1 can (15 oz.) Italian style tomatoes (chopped)\n1 can (15 oz.) dark red kidney beans\n1 can (15 oz.) corn (drained)\n3 oz. tomato paste\n2 oz. green chiles (chopped & undrained)\n1 packet chili seasonings\nSalt and pepper to taste\nHeat vegetable oil in a large pot on medium heat. Add chopped onions and bell pepper. Cook until vegetables are tender (about eight minutes). Add tomatoes, beans, corn, tomato paste, green chiles and seasonings. Bring to boil and reduce heat to low. Let simmer for about an hour, stirring occasionally. \nThis dish serves four.\nIf you are too busy to whip up a pot of chili on the morning of a big game, no worries. Just make it the night before, store it in an airtight container in the fridge and heat it up in the stadium parking lot. Often times, chili tastes better after sitting overnight. \nNothing pairs better with chili than cornbread muffins. Cornbread is extremely inexpensive and very simple to make. Another option is dipping tortilla chips in the chili. Also, you can top the chili with shredded cheese, diced onions or a dollop of sour cream.\nLoad up the cooler, pack up the car, throw some cookies or brownies in there and you have a wholesome meal fit for an IU football game.
