Super Bowl Chili
When I lived in San Francisco, I ate very healthy and worked out every day. It was pretty easy to do because the produce is gorgeous and the temperate weather makes running a year-round activity. I had two cheat days (I was never on a diet but these two days were mega pigout eat til I pop days)–Thanksgiving and Super Bowl Sunday. Here in Chicago, every Sunday during football season has been a cheat day. I usually only make this chili once a year but made it at least twice this year.
I have tried a few other recipes but have ultimately settled on this recipe from Epicurious (with many adjustments, of course).
SUPER BOWL CHILI
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions & shallots
- 8 large garlic cloves, chopped
- 2 pounds ground turkey
- 1 pound ground beef
- 9 tablespoons chili powder
- 2 tablespoon ground cumin
- 1 28-ounce can crushed tomatoes with added puree
- 1 14 1/2-ounce can low-salt chicken broth
- 1 12-ounce bottle dark beer (Newcastle or some stout ale)
- 1 6-ounce can tomato paste
- 1 15- to 16-ounce can prepared chili beans
- 1 small can fire roasted green chili
- 1 square dark chocolate (I use a cinnamon & ancho chili variety from Trader Joe’s)
- 1 dash of cinnamon (if your chocolate doesn’t already have cinnamon in it)
- Heat oil in heavy large pot over medium-high heat. Add onions and garlic. Sauté until onions are translucent.
- Add meat and sauté until brown, breaking up meat with back of spoon.
- Add chili powder and cumin. Stir 2 minutes.
- Mix in crushed tomatoes, chicken broth, beer and tomato paste.
- Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes (or throw in crockpot for a few hours).
- Mix in beans. Simmer 5 minutes. Season to taste with salt and pepper.
- I like to prepare this at least a day ahead so that the flavors have some time to set. A few hours before I am ready to serve, I pull it out of the fridge and put everything in a crockpot to keep the chili warm while we’re watching the game.
- Serve with sour cream, shredded cheddar, corn bread, and/or tortilla chips
- Also good for some chili-cheese dip (just add Velveeta…which we have both agreed on the principle that we can only buy one stick per year)
- A friend brought over mac n cheese for the super bowl and we mixed it together for some chili mac n cheese
- Last night, we boiled some whole wheat elbow macaroni for some chili mac (not much cheese)
- Sometimes, I like my chili Hawaiian style (over rice)…mmm Zippy’s…hmmm I should try to make their version next time
In anticipation of our evening gorge-fest, we had a nice salad for lunch. I made celery root salad for the first time and must say I quite liked it: great in salads. Oh, and yesterday, I chopped up the last bit (the nub that I was afraid to mandoline for fear of losing a piece of my hand) and threw it into the roast chicken salad for some crunch.