There's no finer time than a crisp fall day to team up for a backyard scrimmage – be it football or soccer. Just be prepared to tackle those post-game appetites with a hearty menu, like this harvest chili (it's made with pumpkin) and sandwich combo.
What you'll need
- PUMPKIN CHILI
- 2 pounds ground beef or turkey
- 1 medium onion, chopped
- 1 cup canned pumpkin
- 1 (28-ounce) can diced stewed tomatoes
- 1 (16-ounce) can kidney beans, drained
- 1 (12-ounce) bottle chili sauce
- 1 to 2 tablespoons chili powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon brown sugar
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- GRILLED CHEESE FOOTBALLS
- Cheese (your family's favorite)
- Pumpernickel or wheat bread
How to make it
For the chili: In a large dutch oven or soup kettle, brown the ground beef or turkey with the onion. Drain any excess grease. Add the remaining ingredients and stir well to mix.
Bring to a boil, then reduce the heat and simmer for 1 hour. Ladle into bowls and top with grated cheese, if desired. Makes 8 cups.
For the Grilled Cheese Footballs: Warm a lightly greased griddle over medium heat. Sandwich slices of your favorite cheese between pumpernickel or wheat bread. Then use a cookie cutter or butter knife to cut the sandwiches into football shapes.
Grill the sandwiches on one side until browned. Then flip and continue to grill until the other side browns and the cheese begins to melt. Garnish with cheese or mustard "laces" and serve while warm.
