Favorite chili recipes from local football families

The perfect time for chili is when temperatures drop, people opt for sweaters and Friday nights mean football. Whether a cherished family recipe or a work in progress, local football families shared their favorite recipes for when the weather turns “chilly.” The Nelsons' Chili “It's very basic, but my family likes it,” says Maureen Nelson, wife of Minnetonka High School football coach Dave Nelson. “Dave would eat it every day if he could, and even our 4-year-old granddaughter likes it.” The recipe is from Maureen’s mother, Donna Mae, who passed away five years ago. “I always think of her while making it,” says Maureen Nelson, who also has two other young grandchildren  Since the family doesn’t like chunky chili, she purées the tomatoes in a blender for a smoother consistency. “The longer the chili cooks, the better it tastes,” she says. “I usually taste it as it’s cooking and add more seasonings.”   Nelson Family ChiliBy Maureen Nelson, wife of Minnetonka High School football coach Dave NelsonYield: 6 servings 1 lb. lean ground beef1 chopped onion2 28-oz. large cans of whole tomatoes1 or 2 14½-oz. cans chili beans (Maureen Nelson uses about 1½ cans)1 tsp. chili powder1 tsp. crushed red pepper1 tsp. pepper Brown the ground beef and onion together. Drain.Drain the chili beans, lightly rinse and pour over the hamburger.Put two cans of tomatoes in a blender and blend to desired consistency.Pour puréed tomatoes over the hamburger and beans. Let simmer.Add seasonings to taste.Top with shredded cheese or sour cream. Maureen also says it goes great with cornbread.  The Davids' Chili Nick David is the new head football coach of Mound Westonka High School, and he brings with him a unique chili recipe. “Being a white chili, it’s different than your typical chili with hamburger,” says David. “It’s pretty spicy and pretty hot.” The recipe actually belongs to his wife of four years, Melissa, whom he says is a great cook. She makes the dish for football games. “When the leaves start turning and it really starts to cool down, that’s when we make chili,” says David. The family also invites friends over at the end of October for a Vikings football game and a chili cook-off. “It’s not a competition, it’s just to eat chili,” says David. Melissa’s white chili is always a favorite.   David Family White ChiliBy Melissa David, wife of Mound Westonka football coach Nick DavidYield: 4 to 6 servings Small yellow onion1 Tbsp. vegetable oil½ tsp. minced garlic4 oz. can green chilies1 tsp. ground cumin1 tsp. oregano½ tsp. cayenne pepper2 10½-oz. cans chicken broth2 cups cooked chicken2 10½-oz. cans great northern beans1 cup Monterey jack cheeseSour creamFrito corn chips Sauté onions in oil until tender.Stir in garlic, chilies, cumin, oregano and cayenne pepper. Cook 2 minutes.Add broth, chicken and beans that have been drained and rinsed. Simmer uncovered for 15 minutes.Remove from heat and stir in cheese until melted. Garnish with sour cream and chips, if desired.The Whites' Chili Matt White has tinkered with his chili recipe over the years. “I find other recipes I like and incorporate them into this one,” says White, 2012–13 president of Wayzata Athletic Boosters, who makes chili during the fall and winter seasons. His family hosts chili sampler parties where guests bring their favorite chili and everyone tries different recipes. “I like this recipe because it is really easy,” says White. “I grew up in southwestern Ohio, so I like to either mix in some cooked elbow macaroni or serve it over a bed of cooked spaghetti in homage to Skyline Chili (a popular Ohio restaurant).” The chili also pays tribute to Ohio State in Columbus, Ohio.   White Family Buckeye ChiliBy Matt White, 2012-13 president of Wayzata Athletic BoostersYield: 8 to 10 servings 2 lbs. ground beef1 large onion, diced1 28-oz. can diced tomatoes2 8-oz. cans tomato puree1 16-oz. can dark kidney beans, undrained1 16-oz. can light kidney beans, undrained1 4-oz. can diced green chilis1 can beer2 large garlic cloves, minced2 Tbsp. chili powder2 tsp. salt2 tsp. ground cumin1 tsp. pepper Side items:Shredded cheeseSour creamDiced green onionsCooked elbow macaroni or spaghetti if desired Brown ground beef and onion in skillet. Drain and place in slow cooker (4-quart or larger) on high.Stir in remaining ingredients; cook on high for 30 minutes.Reduce heat to low, cook 4–6 hours.If desired, mix in cooked elbow macaroni to taste or serve over a bed of spaghetti. Otherwise, serve with shredded cheese, sour cream and diced green onions on the side.