The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson.

　　Fred Thompson, the kitchen wizard behind this project, wanted to make sure to include a recipe for all the bean-loving chili fans out there. His time-tested recipe has seen its fair share of Tar Heel games and Appalachian State University parking lots.

　　

Ingredients

Serves 20

　　1 (1-pound) bag dried pinto beans, picked over and rinsed

　　2 1/2 pounds ground beef chuck

　　2 pounds ground pork

　　3 large bell peppers of assorted colors, chopped

　　2 large onions, chopped

　　1/2 cup chili powder

　　2 tablespoons cumin seeds

　　1 teaspoon dried oregano

　　1 (28-ounce) can plus 1 (14 1/2-ounce) can diced tomatoes, with their juice

　　1/2 cup fresh parsley leaves, chopped

　　Salt and freshly ground pepper, to taste

　　Chopped onion, shredded cheddar cheese, sour cream, and salsa for garnish

　　

Step 1

1. Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.

　　

Step 2

2. Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon.

　　

Step 3

3. Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.

　　Reprinted with permission from Gameday Gourmet by Pableaux Johnson, © July 2007 ESPN Books