Chili

Chili is this week's tailgating recipe. (John Houser III, Baltimore Sun / December 29, 2011)

Since the Ravens are playing in Cincinnati this weekend, there won't be a proper chance to tailgate at M&T Bank Stadium.

If you're planning on celebrating at home, one-pot recipes are often the best option: They don't take too much time to make and serve, and can satisfy a group of hungry fans.

Enter the humble bowl of chili — a signature dish for many home cooks. This recipe has meat and beans, and a touch of spice — but not enough to cause much trouble. It's made in three stages: Brown the meat; cook the vegetables; and combine everything.

Don't be put off by the long list of ingredients. Most of the items are for a dry spice mixture that serves as the base for the rest of the chili.

Chili

Makes: 10-12 servings

Preparation time: 20 minutes

Cooking time: one hour

1 3-ounce package sun-dried tomatoes

3 chipotle chiles, seeded

2 ancho chiles, seeded

2 cups water

1 pound ground beef

1 pound ground pork

1 ounce olive oil

2 medium white onions, diced

2 green peppers, diced

2 red peppers, diced

1 28-ounce can whole tomatoes

1 15-ounce can pinto beans (drained)