The Super Bowl is one of my favorite parts of the year, not because I’m a football fan, but because my husband always has me cook some fun foods we don’t eat too often. One of those foods this year is Chili! I love how versatile a meal it can be. You can add or subtract ingredients any which way you like and there are different ways to present the meal as well.
- 1 1/2 lbs Ground Beef
- 2 TBS Garlic Powder
- 2 TBS Chili Powder
- 2 TBS Celery Salt
- 1 TBS Crushed Red Pepper
- 1/2 TSP Paprika
- 1 medium Onion; chopped
- 3 Cloves of Garlic; minced
- Salt and Pepper to taste
- 28 oz can of Crushed Tomato
- 16 oz can of Tomato Sauce
- 15.5 oz can of Chili Beans
- 2 cups of red wine
- 1/4 cup white vinegar
- Place a deep stock pot or Dutch oven on back burner and turn heat to low.
- Brown beef in a skillet; drain.
- Move to pot.
- Cover with Crushed Tomatoes and Sauce.
- Sauté onions, garlic and spices. Do not blend spices into onion. (See picture)
- Add sautéed veggies and spices to pot.
- Cover and allow to simmer for 45 minutes; stir occasionally.
- Add beans, wine, and vinegar.
- Allow to simmer for at least one hour.
- If too thin, mix 1/4 cup flour with 1/4 cup water; temper in part of Chili sauce then pour into Chili, allow to cook another 20 minutes
|Sauté the onions while heating the dry spices|
|Sorry spoons, this is just a picture!|
- To honor the Super Bowl location, add Cajun seasoning and an Andouille sausage with jalapeño corn bread
- Straight up in a bowl with cheddar cheese on top and Beer Bread (See recipe below)
- Pour into shot glasses, layer with sour cream
- Pour over rice or spaghetti
- Serve over nacho chips
|Beer Bread goodness|
3 1/4 cup flour
12 oz beer; room temperature
2 tsp white sugar
1 tbl cracked pepper
2 tbl melted butter
Preheat oven to 350 degrees. Grease loaf pan.
Mix all ingredients expect butter, small lumps are fine.
Pour into pan and coat top with melted butter.
Bake 40-50 minutes or until golden brown.