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.

Serves

6–8 people (easy to double for a party)

15 minutes. 45–60 minutes

• 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)

1. 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.

2. 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.

3. Bloom the Spices

   Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices.

4. Tomato Time

   Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well.

5. Add the Beans

   Stir in kidney beans. Bring to a gentle simmer.

6. 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.

7. Taste & Adjust

   Adjust salt, heat, or spice as needed.

• Straight up in a bowl

• With crusty bread or cornbread

• Over fries or nachos

• Topped with:

  • Shredded cheddar

  • Sour cream

  • Chopped onions

  • Oyster crackers