Chef Rich Friedrich knows football food. He’s the culinary director for PJW Restaurant Group, the force behind the famed pub, PJ Whelihan’s. Fresh chorizo adds a kick to traditional chili and a blend of fiery spices calls for extra cold beer to wash it down with. To impress guests, fry own tortilla strips for garnish. Cut flour tortillas into strips (a pizza cutter works great for this). Heat a half inch of oil in a large pan, add strips in a single layer and fry for a minute on each side. Drain over paper towels and sprinkle with salt.

• 1 tbsp vegetable oil
• 1 onion, diced
• 1 lb ground beef
• 1 lb  chorizo
• 3 cloves garlic, minced
• (2) 16 oz. cans kidney beans
• 6 cups beef broth
• 16 oz can diced tomatoes
• 6 oz can tomato paste
• 1  jalapeno pepper, diced
• 1.5 tsp cayenne pepper
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 1 tbsp coriander
• .5 tsp  Kosher salt
• .25 cup cilantro, chopped

Directions

1. Heat the oil in a large pot or dutch oven over medium-high heat
2. Add the onions, beef and chorizo and brown for about 8-10 minutes, stirring infrequently allowing the onions and meat to brown on one side. Break apart any large clumps of ground meat
3. Add garlic and cook, stirring, for about one minute
4. Add all additional ingredients and bring to a boil
5. Cover the pot and reduce to a simmer for about 45 minutes
6. If you find a lot of liquid forming on top of the chili, stir and continue to cook with the lid removed until liquid evaporates
7. Garnish with sour cream and chives and serve with tortilla strips