Chili is a staple in the Super Bowl diet. It’s popular among tailgaters and “couch-gaters” alike, as it contains the most important of football dietary staples: Meat. It can also be topped with possibly another important staple: cheese.
Super Bowl recipes 2013: The all-important best chili ever
Chili and football go hand-in-hand. It can also be an easy dish to make for a large group of people. If you are looking for a way to impress your friends on Super Bowl Sunday, this delicious concoction is sure to please.
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There are approximately seven billion chili recipes in the world, one for every single person. You probably have one yourself. If you don’t, or if yours is terrible, then check out this recipe that is delicious and guaranteed to please everyone (who isn’t vegetarian or vegan) at your Super Bowl extravaganza.
This recipe can be cooked in a stock pot, slow cooker, or dutch oven (on the stove). The cooking times will vary for each, but just make sure you have some sort of vessel that can hold 3 1/2 pounds of meat and three pounds of beans.
Ingredients:
- 2 16 oz. cans red kidney beans
- 1 16 oz. can cannellini (white kidney beans, don’t get just “white beans”)
- 2 1/2 lbs. ground beef (cheap, fatty stuff is fine - or preferred)
- 1 lb. ground pork
- 6 cloves of garlic, finely chopped
- 4 jalapenos, sliced with seeds intact (will give it a little kick - add more or less depending on your preference)
- 1 1/2 cups onion, finely chopped
- 8 oz. can tomato sauce
- 24 oz. beer (preferably pale ale or IPA - I usually go with Sierra Nevada Pale)
- 5 tablespoons chili powder
- 4 tablespoons ground cumin
- 3 tablespoons instant beef bouillon
- 3 teaspoons paprika
- 3 teaspoons oregano leaves
- 3 teaspoons sugar
- 1 teaspoon ground coriander
- 2 teaspoons unsweetened cocoa
- 2 teaspoons hot sauce (whichever kind you prefer)
- 1.5 teaspoons cornmeal
- 1.5 teaspoons flour
- 1.5 teaspoons warm water
- salt
- pepper
Directions
- Salt and pepper, then brown half the meat (mix some of each together). Drain and add to the pot/slow cooker.
- Salt and pepper and brown the other half. Save three tablespoons of fat (don’t have to be exact). Add fat to pot.
- Add the garlic and onion to meat. Cook until both are tender, then toss in pot with meat.
- Pour in one can of red beans with juices. Drain other two cans of beans before pouring in.
- Add everything else but the flour, cornmeal, and warm water. Stir until it looks kind of like chili.
- If using a pot, bring mixture to a boil on the stove. Then reduce the heat, cover, and simmer for two hours. If using a slow-cooker, set timer for five hours on low.
- Stir together corn meal and flour in bowl, add warm water and mix until it is kind of smooth.
- If using a pot, add corn meal mixture after two hours, then continue to cook for another 20 minutes. If using a slow cooker, add mixture and set time for one more hour on low.
I’ve made this recipe in a pot and with a slow-cooker, and there is no difference to the taste. It basically just comes down to what you have available in your kitchen. I’ll be using the slow-cooker on Sunday, because the stove will be used for other things.
WARNING: The chili smell will become unbearably amazing while waiting, especially with the slow-cooker. It is permissible to “test” the chili throughout the process. This also helps you decide if more hot sauce/salt/pepper needs to be added.
Serving Suggestion
Bowls are advisable. Top with sharp white cheddar cheese and sour cream if you need more dairy in your diet. Some sort of bread (preferably sweet cornbread) will be an excellent side dish.
Enjoy!
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