Super bowl eating

My husband is not a big football fan but he is a big fan of making and eating chili and that is his Super Bowl tradition.  He did win a chili competition and has an impressive trophy from the occasion.  This is the chili that converted me to liking chili in the first place.  Now that I like it, I like multiple variations so I’m sharing a turkey and a chicken chili recipe – both of which came from friends and both of which I’ve enjoyed on multiple occasions.  I’m also sharing my chicken chipotle chili so choose a variation and cook away.  (The other plus of course is that chili freezes so well – so your hard work won’t just be rewarded on game day!

Beef and sausage chili

This will serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

 

 

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

2 Responses to Super bowl eating

  1. kpoe@comcast.net says:

    The silver palate recipe!!! I just made last week for the first time and loved!!!! A keeper for sure!’ I Sent from Xfinity Connect Mobile App

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