Sunday, February 6, 2011

Super Bowl Chili

I'm going to try something new tonight.  I'm going to watch the Super Bowl.  Like actually really watch the game instead of surfing the internet or reading a magazine while the teams are on the field and then paying attention only during the commercials.  This will be completely out of character for me because I am not a team sports girl.  I'm not an any kind of sports girl.  (With a slight exception for figure skating. What's up, Johnny Weir! I love you!)  I'm definitely more Posh Spice than Sporty Spice.  But I started watching Friday Night Lights on Netflix and now I can't stop.  I am addicted.  (Hey, Tim Riggins! I love you too!) I've watched ten episodes in the past two weeks.  I have no idea what's going on in any of the scenes when the Panthers play so I've been trying to learn a bit about the game.  So I guess I might like football now.

Clearly, I am no expert on football, let alone the Super Bowl.  However, I do know what you want to eat during the Super Bowl.  CHILI.  Of that I am certain.  So here's my chili recipe.  I've been working on it for a while now so I hope you like it.  The flavor is spicy but not hot, which makes it kid friendly.

Now, vegetarian friends, I know one of you will email and ask, "Can I make this without meat?"  Here's the answer. "NO."  This is a red-meaty, beefy, not low calorie and not fat free chili.  If you want veggie chili, then look at this or this.  If you want meat and lots of it, then stay right here.

printer friendly recipe

3 1/2 pounds ground beef
2 tablespoons olive oil
3 large onions, diced
3 green bell peppers, diced
6 garlic cloves, minced
1 bottle beer (I use stout but get whatever you like as long as it's not too hoppy)
2 28 ounce cans of diced tomatoes
3 tablespoons tomato paste
3 guajillo chilis, soaked and chopped (buy them here)
1 14 ounce can black beans, drained
1/4 cup Ancho chili powder
1 tablespoon and 1 teaspoon kosher salt
2 tablespoons cumin
1 tablespoon unsweetened cocoa powder
1 teaspoon cinnamon
1/2 teaspoon freshly cracked black pepper
cilantro for garnish
shredded cheddar for garnish

Heat oil over medium in a large pot.  Add the onions, pepper and 1 teaspoon of kosher salt.   Cover the pot with a lid and sweat the vegetables for ten minutes.

Turn the heat to high and add the ground beef.  Brown beef completely, removing excess fat with a spoon.

Add garlic and beer.  Cook off the alcohol in the beer for about five minutes, stirring frequently.

Add the cans of tomatoes, including all the liquid, the tomato paste, the chilis and the black beans.

Add all of the dry spices and cocoa and stir well

Lower heat back to medium and simmer, partially covered, for two hours.  Stir occasionally.

Serve with cilantro and cheese, if desired.

Serves 10-12.


  1. It was a great game! And this chili sounds delish!!

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