Chili is a Super Bowl food in which you can’t go wrong. Serving a bowl of chili garnished with sharp cheddar cheese and sour cream makes for a great dish. You can dip crackers or chips in it or spoon it over a hot dog. In college I would eat it on a cheese burger at 2am. Those were the days. Now a-days leftovers are for breakfast, chili omelets are delectable. The little people vote to eat it over pasta, Cincinnati style. Talk about versatile!
So here’s my family Super Bowl recipe, (thanks to Ms. Pat who gave it to my Mom). Feel free to make this recipe your own by calling an audible on the spice mixture to turn up or tame the heat. Ms. Pat would say, if you’re going to be rushing around on game day, then why not prepare a pot of chili the day before and reheat it before the game?
Also I love not to wait until half time to serve. Consider offering your guests a bowl as soon as they come in the door. They will most always go back for seconds during half time.
So lets get started!
Dice your two onions
Then dice your
red bell pepper by cutting them in strips, then
making a small dice. Good.
Next open your cans of red beans and be sure to rinse them off.
Next prepare all your spices.
You are ready to go!
Start off by browning your beef with diced onions seasoned with salt and pepper.
The trick to getting your little people to eat this dish is by making your beef pieces miniature bit sized. They will never know the protein is there.
Once everything is browned nicely, add your garlic and red peppers. Cook them for a few minutes.
Then add the rest of your ingredients and stir. ( I added my red pepper a little late here, please no judging ~ carry on)
Looking good. Let everything come to a simmer and …
Put your pot to rest for an hour under low heat.
It is simmering nicely….. stop peaking and let the magic work.
After an hour the the mixture is ready to be tested for seasoning. If it is too bland hit it with a little Tabasco. If it is too spicy hit it with some sugar to reduce the heat. (If your chili is a little watery, take the lid off and let the moisture evaporate by simmering for an additional 10 to 15 minutes)
Then serve it with some sour cream, shredded cheese and green onions. Saltines are also a must.
Way to go! Touch Down.
- 3 cans kidney beans drained
- 1 lb. ground beef
- 2 cloves garlic chopped
- ½ c. diced red pepper
- 2 c. chopped onion
- 1 can tomato paste (6 oz. approx.)
- 1 can tomato sauce (8 oz. approx.)
- 1 can beef stock
- 6 t. chili powder (adjust to taste)
- 1 t. oregano
- ½ t. sage
- ¼ t. cumin
- Tabasco to taste (optional)
- Brown beef, garlic, red pepper, and onion. Combine browned ingredients, beans, tomato sauce and paste, beef stock and spices.
- Simmer for 1 hour.
- Serve with crackers, chopped green onion, grated cheese and sour cream.
Have a super weekend friends!
Lobster says
Chilli is good, yummy yummy yummy! 😀