Well, Super Ball Sunday is right around the corner. I used to think as myself as a football widow. I didn’t dare ask my husband anything when the game was playing especially his Raiders. Over the close to 38 years, he’s received almost all clothing one can receive with the emblem Raiders on it. This brave man wore his shirts and hats in New England territory. He wore them in Bronco land and now since we live in Florida, he brazenly wears his shirts wherever we go. Yes, even in Jaguar territory and of corse the Dolphins’ in  Miami.

Over the years I learned the lingo even when I really didn’t care about the games. However, when the Washington Sea Hawks, I get involved and holler from whatever state we lived in at time. I screamed, “I’m routing for you from Florida.” Yup this is my team, and they are in the playoffs. I’ll be screaming and hollering for them and then fussin’ at the referees.

I tried a chili recipe tonight. My husband gave it a thumbs up. I mean the husband “Good Seal of Approval.” I lost my other chili recipe. I just haven’t been able to find one like it. I think This recipe is a keeper. The recipe caught my eyes because first of all it bragged as being a chili cook-off winner. Then they suggested to fix it for the Super Bowl.

I originally was going to put it in my crock pot, but time ran away with itself. I’m a writer and didn’t want to quit to cook. Finally the time was slipping away, and I knew must quit in order to fix the dinner.

To make the chile in a a crock pot or slow cooker follow recipe up to browning the ground beet. Add cooked beef to crock pot with the rest of the ingredients. Cover the crock pot and cook on low setting for 4 to 6 hours.

The recipe states the chili is even better if you refrigerate for one to two days. Let the chili cool to room temperature, refrigerate; reheat when ready to seve. 




I teaspoon olive oil or butter. (I actually put a little of both.)

1 ½ pounfd 80% lean ground beef

1 ½ cups of sweet white or yellow onion, coarsely chopped

½ cup yellow bell pepper, coarsely chopped

½ cup red bell pepper, coarsely chopped

½ cup green bell pepper, coarsely chopped

            (I did not use the different colored

              Peppers. I used two medium green


2 to 3 tablespoons of chili powder.( I used 3 tablespoon,s and the chili was will not hot enough. So I put in about 1 teaspoons of pepper flakes which did the trick for us. Just right not too hot and not too mild said Mamma bear and Papa bear.)

2 cans (28 to 29 ounces each) crushed tomatoes. I used chunks because I love the chunks.)

2 teaspons of ground cumin

2 teaspoons of salt

¼ teaspoon of unsweetened baking cocoa

¼ teaspoon ground cinnamon

1 teaspoon fennel seed

2 cans (15 to 16 ounces each) kidney, pink, pinto or black beans    


1. In 4 to 6 quarts Dutch oven ot stock pot, heat olive oil over medium-high heat. I added a little butter. When the oil is heated, add chopped onions and bell peppers.

2. Cover and cook on medium-low heat. Just until onions and peppers begin to sweat.

3. When peppers and onions have begun to sweat, add groun beef, using a spatula to break up any large chunks of meat. Cover and cook on medium-low heat until meat is cooked through, about 20 to 25 minutes. When the ground beef is about halfway cooked, add chili powder, salt, ground cumin, unsweetened baking cocoa, ground cinnamon and fennel.

4. Once the meat if browned, add the crushed tomatoes, stirring to incorporate completely. Cover and bring to a slow slimmer on low heat for about 25 to 30 minutes.(At this time, I tasted the chili to see if it was hot enough for us and it was not and so, here I added the Red Pepper Flakes.)

5. Stir in the unstrained beans to the chili. Cover and bring back to a slow simmer over low heat for approximately 25 to 30 minutes, stirring occasionally.

6. Yelds: 12 to 16 servings. Some people like to sprinkle a little grated cheese on their chili or a dollop of sour cream. I like them both.

Along with this I served hot, garlic buttered French bread. The meal was yummy!

I hope you try this and let me know how you liked it. If you have any favoirte Super Bowl recipes you’d like to share post it.

I want you to remember Jesus Saves. John 3:16 says “For God so loved the world that He gave his only begotten Son that whosoever believes in Him shall not perish but have ever lasting life.” BELIEVE Jesus died on the cross and rose again and is a living God. CONFESS the things you’ve done wrong. ACCEPT the gift. ATTEND church that teaches and believes in the whole Bible.

If you have any questions about Salvation let me know.

The next blog is going to be on Humor The Best Medicine for the Soul on January 16, Thursday; Food for the Soul  Bible Scriptures January 17, Friday and then my usual bog on Sunday, January 19.

Take care and God bless you. sle 



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