We’re in the heart of college football season, and that means spending time with friends and family watching the big game on Saturday afternoons. 

When it comes time to feed everyone, there’s nothing that says “fall football fun” like a steaming bowl of chili. Preparing a big batch that can feed hungry football fans could be a challenge, but with the quick, even heat of a natural gas stovetop there’s nothing holding you back from success. 

From browning the meat over high heat to bringing the flavors together with a long, slow simmer, natural gas makes it simple to cook like a professional chef with precise control and consistent heat. 

Once you’ve fed your guests, you’ll want to keep them comfortable as they watch the game, and your natural gas furnace can make your home inviting and warm. Don’t forget that with additional people in the house, you may need to adjust your thermostat settings as people come in and out. 

Did feeding your guests make a mess? Natural gas can provide the hot water your dishwasher needs to clean those pots and pans, and it also provides hot water for your washing machine and the heat your dryer needs to finish up laundry. 

Want to learn more about how natural gas fuels your life? Get the details at dteenergy.com/gashouse. 

Need a chili recipe of your own? We’ve got you covered there too. 

 Beef Chili 

Makes 6-8 servings 

Ingredients: 

  • 2 pounds ground beef 
  • 3 cloves garlic, chopped 
  • 1 8-ounce can tomato sauce 
  • 2 tbsp chili powder 
  • 1 tsp ground cumin 
  • 1 tsp ground oregano 
  • 1 tsp salt 
  • 1/2 tsp onion powder 
  • 1/4 tsp cayenne pepper 
  • 1/4 cup masa harina 
  • 1 15-ounce can kidney beans, rinsed and drained 
  • 1 15-ounce can pinto beans, rinsed and drained 
  • Shredded cheddar cheese 
  • Chopped onions 
  1. Brown ground beef with chopped garlic over medium heat on your natural gas cooktop. Drain excess fat and add tomato sauce, chili powder, cumin, oregano, salt, onion powder and cayenne pepper. Stir until well combined, cover and turn burner down to low. Simmer 1 hour, covered, stirring occasionally. Add 1/2 cup of water as needed to prevent the mixture from becoming overly dry.
  2. In a separate bowl, add masa harina and 1/2 cup water and stir with a fork to combine. Add masa paste to chili and combine fully, then adjust seasoning as desired. Use additional masa paste or water to adjust consistency of chili, then add beans and simmer for 10 minutes. 
  3. Serve topped with chopped onions and shredded cheddar.