Search This Blog

Sunday, February 7, 2010

Super Bowl Chili


Chili is one of those dishes many think we’ve adapted. However, chili is a unique, American dish, originating in the Southwest, with stories abounding of it’s precise origin.

For years I’ve made a chili for the Super Bowl, which should be a national holiday, for even those, like myself, who don’t follow football on a regular weekly basis, usually drop everything to watch the Super Bowl and all that goes with it.

There is no recipe that continues year to year in my kitchen. Everything is based on what’s available and the mood I’m in. Because of my personal health issue with beef fat, I substitute ground turkey, which works great! For those who aren’t afflicted with cholesterol issues, feel free to use ground beef or a mix of beef and turkey. One of the advantages of turkey is that if you start off with, say a pound, after sautéing, you still retain quite a lot of meat, unlike beef which will reduce as much as ¼ . As it is called “Chili” we’ll start off with the chilies themselves.

2 Scotch Bonnet Chilies
2 Tsai dried chilies
4 Jalapeno chilies
4 Serrano chilies
1 dried ancho chili
1 bell pepper
1 ½ lbs ground turkey
4 cloves of garlic minced
3 onions diced
2 stalks of celery chopped
1-2 teaspoons of Herbes de Provance
2+ tablespoons of Worcestshire sauce
2+ tablespoons Steak Sauce
1 can tomatoes
2+ tablespoons of Badia Complete Seasonings
2+ tablespoons of Cajun seasonings
2 shakes of Cayenne powder
2 shakes Trappy’s hot sauce or Tobasco
1 16 oz. Can of kidney beans.
Olive Oil as needed.
2 capfulls of Ol’ Sauer

Dice all of the fresh chilies, onions and garlic and sauté them in the cooking vessel you’re using with olive oil. When done, place in a bowl. Sauté meat in olive oil until brown. Return sautéed vegetables and add everything else including the desired amount of water (how soupy do you want it?). Stir it up and simmer it all day at a very, very low heat until the start of the game. Everyone should have their Super Bowl Chili in front of them at the kickoff!

Lots of COLD beer is also highly recommended. “Is this going to be spicy?” It’s chili. Of course it’s going to be spicy!!!

Notes: If Scotch Bonnet Chilies are not available in your area, use their cousins, the Habanero. They have the same heat, although the Bonnets are more aromatic and flavorful.

Jalapenos and/or Serrano peppers are essential in flavoring the chili.

Ol’ Sauer is a Key West thing. Use lime juice or lemon juice

Improvise on seasonings. Hey, this is Chili! There’s no precise recipe so just have FUN with it!!!!

Lets hope for a great game, great commercials, and The Who at halftime!!!!!!
Whooo Hoooo!!!!!!!

No comments:

Post a Comment