Greenfield resident and loyal Indianapolis Colts fan Dawn Hanson watches games with family and neighbors while enjoying good food. This chili is a favorite, something that might be perfect when the Colts battle the New York Jets for the AFC Championship on Sunday.

She found the original recipe on the Web, but it was named for a different team, so she set about making it “Colts ready.”

“I changed a few ingredients and felt that still wasn’t enough, so that’s when I decided to add the blue food coloring.”

Colts Chili

Serves 8 to 10 easily

2 pounds ground beef

1 pound bulk Italian sausage

3 (15-ounce) cans chili beans, drained

1 (15-ounce) can chili beans in spicy sauce

2 (28-ounce) cans diced tomatoes with juice

1 (6-ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 cans chopped green chilies

1 tablespoon bacon bits

4 tablespoons beef bouillon paste

1 can beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons Tabasco

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

3 drops blue food coloring (this is the most important step)

1. In large skillet, cook ground beef and sausage until browned; drain grease.

2. Pour in chili beans, spicy chili beans, diced tomatoes and tomato paste. Add onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, Tabasco, basil, salt, black pepper, cayenne, paprika and sugar. Allow chili to simmer for about an hour; cool and place in refrigerator overnight.

3. Warm chili either on stovetop or in slow cooker.

4. Right before serving, place three drops of “Colts blue” food coloring in pot and stir well while saying “Go Blue.”