Super Bowl Super Chili BowlsFrom divaliscious 8 years ago
- 2 pounds lean ground beef - at room temperature (or at least 30 minutes out of the fridge - don't "shock your meat kids" - sounds naughty doesn't it? lol) shopping list
- 4 fresh Italian sausages (2 sweet & 2 hot) shopping list
- 1 large onion - diced shopping list
- 1 med. bermuda onion – diced shopping list
- 4-5 fresh garlic cloves – minced shopping list
- 4 stalks of scallions – minced/sliced shopping list
- 2 large green sweet peppers shopping list
- 2 large red sweet peppers shopping list
- OR switch out 2 of the peppers for other colors if your budget can afford it - such as orange and yellow – chili looks incredibly amazing when you do this and doesn’t affect the taste any. shopping list
- 4-6 tablespoons of olive oil shopping list
- 1 jalapeño pepper – minced with out seeds as they add even more heat (add more peppers if you like it hotter – keep seeds in if you are a football player) shopping list
- 1 large can of crushed tomatoes (28 oz) shopping list
- 1 large can of diced tomatoes (28 oz) shopping list
- 28oz or less water from rinsed out tomato cans (see below) shopping list
- 3 cans dark kidney beans shopping list
- 2 cans of your choice beans (I used 1 can of black beans and 1 can of roman beans for added interest this time) shopping list
- 1/3 cup balsamic vinegar shopping list
- 1-1/2 tablespoons salt shopping list
- 3/4 tablespoons pepper (freshly ground preferred) shopping list
- 4 tablespoons worcestershire sauce shopping list
- 3 tablespoons chili powder shopping list
- 2 tablespoons freshly minced cilantro shopping list
- 2 tablespoons freshly dried oregano shopping list
- 1 tablespoon dry mustard shopping list
- 1 tablespoon dried cumin shopping list
- 1 tablespoon garlic powder shopping list
- 1 teaspoon red chili flakes shopping list
- 6 good shakes of Tabasco sauce shopping list
- 3 good shakes of hot sauce shopping list
- 2 bay leaves shopping list
How to make it
- Put large pot on stove and add ½ of olive oil (say about 3 tablespoons) and put heat on under pot.
- Add diced onions (both bermuda and spanish/white)
- Saute on medium heat stirring occasionally and continue cooking for 5 minutes.
- Add cumin, fresh ground pepper , chili flakes to cooking onions. I like these spices to heat up, so that their flavor’s are enhanced before adding the meat to brown.
- Add sliced sausages and continue cooking till onions are looking translucent.
- Add freshly minced garlic and sauté for 2 minutes.
- Add room-temperature ground beef, stir frequently, and “break down” meat so you have no large “clumps” – some clumps ok, but not huge chunks.
- Add additional olive oil only if needed.
- While meat is browning, take colander and place in sink.
- Open up each can of beans and place into the colander that should be in the sink by now.
- Run water over beans thoroughly, so that all that surgery juice has been rinsed off.
- Check pot, if meat is completely cooked and not looking pink, add 1/3 cup of the balsamic vinegar.
- Don’t have balsamic? You can substitute red wine vinegar, apple cider vinegar or heck red wine – you want the acidity here folks, or the juice of one lemon – it will add the brightness to your chili that I discussed earlier.
- When adding your acidic liquid of your choice (balsamic vinegar preferred), scrape bottom of pot with spoon to lift up those little extras what I call “flavor-enhancers” that were created from the caramelized onions and sausages browning.
- Add all the now rinsed beans from the colander to the pot.
- Next add the entire contents of the 2 large cans of tomatoes (1 crushed and 1 diced)
- Take each emptied can of tomatoes and add water to each to fill by half.
- Swirl gently around getting any last bits of those tomato juices and place this water as well into stock pot.
- Add all remaining ingredients expect for one green pepper and one red pepper.
- You will add these peppers during the last 30 minutes of cooking.
- Stir gently over medium heat till it starts to boil.
- Lower heat to a simmer or extra low and place lid on top of pot.
- Let simmer for an hour at least. I let it simmer for over 2 hours or more.
- Stirring every 20 minutes or when your up getting yourself another beer during your super bowl party.
- 30 minutes prior to serving, or If you are reheating the next day, since you made this the day before your party, add the additional green and red peppers 30 minutes before serving. This will help brighten the colors and the peppers will have a little crunch to them.
- Serve this with tortilla chips, additional fresh minced chives on top of each bowl, grated cheese of your choice, and a dollop of sour cream. Voila, you are now a chili master – enjoy the super bowl!
The Cookdivaliscious Dutchess County, NY
The Rating4 people
Thanks for this post- think I'll have to use lame old ground cilantro/oregano. I have a brown thumb so my herb garden died... :( I have most of the ingredients though and this looks like a great recipe- very flavorful. I always appreciate the effor...moresuzalleogram in Easthampton loved it
We loved the chili! I loosely followed your instructions- not on purpose- it's just what always happens with me, maybe it's an attention disorder. In any event, I used all of the ingredients, minus the bay leaves, and it was delicious. I used only...moresuzalleogram in Easthampton loved it
My family loves chili, but I have always been on the fence as I am not a kidney bean lover. The loving way you described your recipe sent me over!! I love all the fresh ingredients and the way you combined them. ^5!!a1patti in Salem loved it