About this episode
In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Frazier break down the chaos of Wild Card Weekend as the NFL playoff picture finally comes into focus. With the Super Bowl less than a month away, Saturday and Sunday matchups bring drama, tight finishes, and plenty of bold predictions.
Cleveland-Style Beef & Bean Chili
Serves
6–8 people (easy to double for a party)
Prep Time Cook Time
15 minutes. 45–60 minutes
Ingredients
2 tbsp oil (vegetable or olive)
1 large onion, diced
3 cloves garlic, minced
2 lb ground beef (80/20 preferred for flavor)
Salt & black pepper, to taste
2 tbsp chili powder
1½ tsp ground cumin
1 tsp smoked paprika
½–1 tsp cayenne (optional, to taste)
1 tsp dried oregano
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1½ cups beef broth or water
2 (15 oz) cans kidney beans, drained and rinsed
(Pinto beans also work)
1 tbsp Worcestershire sauce
1 tsp hot sauce
1 small green bell pepper, diced (very Midwest)
Instructions
Build the Base
Heat oil in a large pot over medium heat. Add onions and cook 6-8 minutes until soft and translucent . Add garlic and cook 30 seconds until fragrant.
Brown the Beef
Add ground beef, season with salt and pepper, and cook until fully browned. Break it up well — Cleveland chili is chunky, not saucy.
Bloom the Spices
Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices.
Tomato Time
Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well.
Add the Beans
Stir in kidney beans. Bring to a gentle simmer.
Simmer & Settle
Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally.
→ Thicker = better. Add a splash of water if it gets too tight.
Taste & Adjust
Adjust salt, heat, or spice as needed.
How to Serve
Straight up in a bowl
With crusty bread or cornbread
Over fries or nachos
