Well apparently it’s the law that if you write a food blog you have to post a Super Bowl-themed recipe this week.
Here’s the thing: I could care less about football.
However – I DO make a mean chili, so why not share it with you now? It’s got homemade corn bread and everything!
I’ve been serving up this chili for Super Bowl (and other) Sundays for many years. It’s a not-too-spicy, kid-friendly version, and very adaptable. You can use whatever type of beans you like and it works just as beautifully with ground chicken or turkey.
Even better? I recently came across a recipe that turns the leftover chili into a main dish that just may be one of my favorite meals EVER. For reals.
So there you have it – my first (and probably last) Super Bowl post. Now if you’ll excuse me, I need to go see if there’s an “Arrested Development” marathon on this Sunday…….
adapted from The New Good Housekeeping Cookbook
For the chili:
2 lbs. ground beef
1 large green pepper, chopped
1 large onion, chopped
1 large garlic clove, chopped
1/3 c. chili powder (more or less, depending on how spicy you like it – I usually halve it for my family)
2 15-19 oz. cans red kidney beans drained, liquid reserved
28 oz. crushed tomatoes in their juice
6 oz. can tomato paste
1 bay leaf
1 1/2 t. salt
1 t. sugar
For the corn bread:
1 c. (4 oz.) flour
3/4 c. (3 oz.) cornmeal
3 T. sugar
1 T. baking powder
1 t. salt
6 T. unsalted butter, melted and cooled
1 egg, lightly beaten
2/3 c. milk
Tortilla or corn chips
Tabasco or other hot sauce
In a 5-quart Dutch oven (or other large pot), combine the beef, pepper, onion and garlic. Saute over high heat, stirring often, until the beef is completely browned (no pink visible) and the cooking liquid is almost evaporated. Add the chili powder and stir for 1 minute. Add the liquid from the beans along with the tomatoes, tomato paste, bay leaf, salt and sugar and bring to a boil. Reduce heat, cover and simmer for 20 minutes, stirring occasionally. Remove cover and continue cooking for another 30 minutes, stirring occasionally. Add reserved beans and cook for 15 minutes. Remove bay leaf and serve with cornbread and accompaniments (can be made 1-2 days ahead. Cool completely, cover and refrigerate. Reheat prior to serving).
While chili is cooking, prepare cornbread:
Preheat oven to 425 degrees. Grease an 8” x 8” pan. In a small bowl whisk dry ingredients together. In another bowl whisk beaten egg, milk and butter. Combine wet and dry ingredients till just incorporated (mixture will be lumpy). Scrape batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Cut into 9 squares and serve warm or at room temperature (can be made ahead and frozen – defrost at room temperature prior to serving, re-warming in the oven if you like).
This delicious recipe brought to you by Sheri Silver
** official football terms found here.