When the temperature drops, there’s more than one way to turn up the heat. Never mind the oil burner, or more blankets. Forget jetting away to warmer climes. Head to the kitchen and make a batch of this chili. Not hot in the customary way (though it can be made quite spicy), it has a special ingredient that layers in a fireside flavor and warms the heart: Spanish smoked paprika.

Paprika, which made from dried and ground peppers, is most closely associated with Hungry, where it is a key ingredient in that country’s national dish, goulash. But the peppers were native to Mexico, Central America, South America, and the West Indies, and they were brought to Europe by explorers from Spain. On the Iberian Peninsula, they do something magical while they make paprika, which they call Pimentón. In the river valleys of the rugged La Vera region, West of Madrid, they smoke the peppers over oak fires. The result is a rich smokiness that enhances every mouthful of the chili.

I make this chili when I want to warm my belly, and I’m tired of soup recipes, salmon, or even pizza. The fine folks at Kraft asked me to share it for their Tastemakers program. It’s perfect for the big game on Sunday. Cook it early in the day and sit back and enjoy the show. You can find the full recipe for Smoky Three Bean Chili here

Note: If you want to make your own beans from dried ones for this recipe, here’s how to do it. To make the 15 ounces each of cooked black beans, garbanzo beans, and kidney beans that are used in this recipe, start with half a cup of each, dried. Rinse and cook them separately in big pots of water, by bringing them to a boil and reducing to a simmer. Depending on the bean, it might take one to three hours or more to cook them. They are done when they are soft and no longer dry inside. They can be cooked a day ahead, and stored in a plastic container until needed.