And regardless of whether you’re rooting for the San Francisco 49ers or Baltimore Ravens, nearly everybody likes to partake in some form of Super Bowl Celebration.
It’s a chance for me personally to showcase some of my favorite Super Bowl snacks. And one of my favorite Super Bowl snacks is my award-winning Chili recipe.
The Super Bowl thing is really just an excuse. In fact this chili recipe is one of my favorite winter meals period. Nothing better than a large pot of aromatic chili simmering on the stove all day, a fire in the fireplace, maybe a good football game on the TV or solid playlist on the stereo, and a hearty wintertime meal.
Like a good landscape, good recipes are, in my opinion, to be shared and enjoyed. And for those of you who think my blog needs to have a bit of a landscape tie-in, well the tomatoes are the excess of last year’s homegrown tomato crop, so there you go.
With no further build-up, here goes …
4 Tbsp Flour
3 Tbsp Chili powder
4 tsp Dry mustard
2 tsp Oregano
2 tsp Black pepper
2 tsp Crushed red pepper flakes
1 tsp Cayenne pepper
1 tsp Celery seed
½ tsp Cumin
½ tsp Thyme
½ tsp Corriander
4 lbs Ground Beef
2 14-oz cans Kidney beans
4 14-oz cans tomatoes (or stewed fresh tomatoes to substitute)
5 large Bell peppers
Jalapenos to taste (10 +/- depending on spice preference)
2 large onions
Approx 15-20 peeled garlic cloves
Start by taking all of the spices and mixing them together in a jar or medium-sized container. Next chop up your veggies and put them in a large pot over very low flame, along with the beans. While the veggies are simmering, take the beef and start frying it up in a separate pan. When the beef is just about fully cooked, drain out the grease and add a decent quantity of the spice mixture in with the beef. Continue to cook for an extra minute or two until the beef is fully cooked, and add the beef in with the veggies. Next I typically add a bit of water to the empty frying pan and continue to cook allowing any spice residue to be removed from the bottom of the pan. Add the water/spice residue mix back to the large pot.
That’s basically it. Continue to cook the large pot over low flame for about 5 to 6 hours, until everything is cooked and the mix has begun to reduce. I’ll usually check on the mix regularly to stir, and add any remaining spice mix from the jar. The spices should be fully added as the chili cooks down.
A quick heads-up, the quantities listed above yield a boatload of chili. I like to make it with the intention of having lots of leftovers for the upcoming week or two. Make sure you have a large pot that can handle the quantity, or if you’d prefer, cut all the above quantities in half. Just make sure you keep the ratios the same.
Enjoy! Crack open a good IPA, serve with your choice of chips, bread or crackers, some shredded cheese or sour cream, and dig in! There hopefully isn’t too much more winter weather to stomach, and this chili should bridge you over until spring weather settles in!