When you look around Lambeau Field in Green Bay, Wis., you see an ocean of yellow—Wisconsin sports fans proudly wearing their cheesehead hats. First created in 1987 by inventor Ralph Bruno, the foam headgear, which weighs in at just under a pound a piece, is mod- eled on three different cheeses—the shape mimics a 1/6 wheel of Gouda, the color is classic Cheddar, and the holes are reminiscent of Swiss.
However you slice it and whatever variety you choose, cheese is a favorite comfort ingredient. It adds loads of creaminess to this chili (from the Wisconsin Milk Marketing Board), perfect for football tail- gates and watch-at-home parties alike.
Jumpin’ Jack Chili
1 teaspoon olive oil
1 cup onion, diced
1 (4-ounce) can chopped green chiles, undrained
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
2 (15-ounce) cans great Northern beans, drained and rinsed
3 1/2 cups reduced-sodium chicken broth
2 cups cooked chicken, chopped (rotisserie chicken may be used)
1 cup grated monterey jack cheese, divided
1 cup grated colby cheese, divided
Toppings: Crushed corn chips, sour cream, chopped green onions, olives, chopped tomatoes, oyster crackers, cilantro, crumbled bacon
1. Heat oil in a heavy stockpot over medium-high heat. Add onion and cook until tender. Add green chiles, garlic and cumin; cook 2 minutes, stirring constantly. Add beans and chicken broth, stirring well. Bring to boil; reduce heat, and simmer 20 minutes.
2. Add chicken, 1/2 cup monterey jack and 1/2 cup colby; simmer over low heat 10 minutes more.
3. Ladle chili into bowls. Top each serving with remaining cheeses and desired top- pings. Serves6
Nutritional facts per serving: 390 calories, 17g fat, 80mg cholesterol, 34g protein, 24g carbohydrates, 8g fiber, 1,050mg sodium
—Recipe courtesy of the Wisconsin Milk Marketing Board