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..........It's Just That Simple!

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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Game Day Chili

Talk about a flavor-Packer. Don't be a Saint, just eat like a Bear and Ram it in your mouth by the spoonful. Okay, OKAY! So I am not that good at puns, but this recipe will make up for it.


For 4 people


  • 1 small onion, peeled and chopped
  • 1 small bell pepper, cored and chopped
  • 1/2 cup(s) beef broth
  • 1 tablespoon(s) olive oil
  • 2 teaspoon(s) minced garlic in oil
  • 1 3/4 lb(s) ground beef or sausage
  • 1 (15-ounce) can tomato sauce
  • 1 (15-ounce can) red pinto beans, drained
  • 1/2 cup(s) tomato paste
  • 2 tablespoon(s) chili powder
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) soy sauce
  • 1 teaspoon(s) Worcestershire sauce
  • 1/2 teaspoon(s) ground red pepper or flakes
  • 1/4 teaspoon(s) dried thyme, crushed
  • Large pinch dried mustard

Game Day Chili Directions

  1. Add the onions, peppers, beef broth, olive oil and garlic in the bowl of a food processor or blender. Puree 5-6 seconds on high until very finely minced. Transfer to a large saucepan or pot, along with the ground beef.
  2. Cook over medium-high heat, stirring to crumble the beef, until meat is no longer pink in the middle. This will be a little soupy, but that is perfectly fine.
  3. Add remainder of ingredients, stir well to combine and reduce heat to low. Simmer 30 minutes with a lid on. Remember to stir occasionally to prevent scorching. Remove and serve immediately.