'Tis the season to scream at your television, pace back and forth, throw your hands up and yell "That's a horrible call!"

That's right, its football season!Football, especially in the Coal Region, brings families and friends together from the Friday night lights of high school until the end of the NFL weekend on Monday night. It's a way for all of us, no matter how big a fan you are, to unwind after a long week and act like a kid for four quarters.When you're cheering for your team everything else seems to drift from your mind. Everything, that is, except your hunger pangs!That's why no football game, whether tailgating at the stadium or in your own home, is complete without food and lots of it. Football without food is like a quarterback with no receivers, it just can't happen.I've come to the realization that good food, no matter what it is, comforts my husband during the season.When his team isn't doing so well it seems to at least distract him from the mishaps on the field. (Did I mention he's a St. Louis Rams fan?) The food I prepare can only do so much. I'm not a miracle worker!Your football meals should be based on the following three things: weather, who you're feeding and how important is the game.Weather. The colder the weather, the hotter the food should be.Soups and stews are the kinds of meals best suited for those late-season games when you can see the player's breath rising out of their helmets.How many people? No matter how many guests you are inviting, always make enough food for at least four more.The amount of food consumed depends on the game and how it plays out. You just never know.How important is the game? Finally, the bigger the game, the more comfort food you need. Any big game, whether it's a playoff game or a week three matchup against a hated rival, can cause some major stress to any fan.As we all know, food can help a fan get through some very tough times. Delicious food can make a good game great and a bad game bearable.My recipe pick for the games this weekend is called "Red Zone Chili."This chunky chili is super easy and a family favorite.Red Zone ChiliIngredients:3 slices bacon, cut into 1-inch pieces1 onion, chopped3 cloves garlic, minced1 green pepper, chopped1 pound ground beef2 cans (15 ounces each) kidney beans1 (12 ounce) bottle beer2 (10 ounce) diced tomatoes & green chilies1 tablespoons chili powder1 teaspoon crushed red pepper flakes1 teaspoon cocoa powder2 tablespoons tomato paste1 teaspoon ground cuminSour cream (optional)Shredded cheese (optional)Scallions, chopped (optional)Directions:In a large sauce pan or small Dutch oven, cook the bacon over medium heat until the fat renders and the bacon is cooked, about 5 minutes. Add the onion and cook until the onion softens, about 5 more minutes. Add the garlic and green pepper, cook for another minute. Add the beef and cook until no longer pink.Raise the heat to medium high, deglaze with the beer and allow to bubble and boil for 2 to 3 minutes. Add the beans, tomato paste, crushed tomatoes, chili powder, red pepper flakes, cumin and cocoa powder. Stir to combine well.Simmer for 30 minutes or more. Serve with sour cream, shredded cheese and chopped scallions if desired.