Arts & Entertainment

Three Great Chilis for Super Bowl Sunday

Here are three great chili recipes, presented by Clinton Patch Editor Fay Abrahamsson, that you can win with on the night of the Big Game.

1. Wicked* Good Chili


In my opinion, chili is ideal to serve during the Super Bowl: it's hot, nourishing, can be made the day before, and is easy to keep warm on the stove so the cook won't miss even a minute of the game or the commercials!

I saw several great chili recipes in a recent issue of Family Circle magazine. I tweaked this one a bit, but did not change one very special ingredient: smoked paprika. 

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Thinking that a small spice jar of smoked paprika would be really expensive, I was surprised to see the Badia brand for $1.69 at . You will be rewarded by the huge amount of flavor it adds to the chili.

I've made chili using many different ingredients such as ground beef, ground turkey, and chicken.  This one uses flank steak.

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Beef Chili with Smoked Paprika

Serves 8

1 tsp. vegetable oil

2 lbs. flank steak

1 sweet onion, diced

3 cloves garlic, minced

2 T cornstarch

1 cup low-sodium beef broth

1 cup dark beer (ShopRite sells Guinness in individual bottles)

1 T apple cider vinegar

2 T tomato paste

2 T molasses

2 T chili powder

1 T smoked paprika

3/4 tsp. salt

1/2 tsp. ground pepper

1 can (14.5 ounces) fire roasted diced tomatoes (Hunts makes one), undrained

1 can (15.5 ounces) red beans, drained and rinsed

1 can (15.5 ounces) kidney beans, drained and rinsed

 

Preheat the oven to 325 degrees.

In a large, oven-proof Dutch oven (such as Le Creuset), heat oil on medium heat. Add flank steak in batches and brown each side. (You may need to cut the steak to fit the pan.) Remove flank steak to a rimmed plate and continue until finished with all pieces of the steak.

Turn heat to medium-low and add the onions to the pot, stirring. Add garlic and stir for just a minute. Don't allow the garlic to burn.

Mix the cornstarch with a little of the beef broth until there are no lumps. Add to pot along with remaining beef broth, beer, and remaining ingredients. Stir well to scrape up any browned bits from the pan.

On a cutting board, slice up the browned flank steak into bite-size pieces. Add the flank steak pieces along with any juices from the plate and board into the pot and stir well. 

Put chili in oven and cook for 2 1/2 to 3 hours. About every hour, stir the chili. Add a little bit more beef stock or beer if necessary.

The chili is done when the meat is tender and falls apart easily when separated by a fork.

You can serve the chili as is, over rice or noodles, and topped with various toppings such as sour cream, shredded cheese, sliced scallions and fresh cilantro, if desired.

Look for other chili recipes such as beef brisket chili, Cincinnati-style and chicken and bean coming soon before Super Bowl!

*If you grew up in Massachusetts (like I did) you will understand the "wicked good" phrase.  It's on the same vein as wicked cool, wicked awesome and wicked easy. I believe the phrase originated from a Boston-based potato chip manufacturer (I forgot the name) whose packaging had a small witch on it that noted the chips were "wicked good."  Does anyone else remember this?

2. Cincinnatti-style Chili


So it’s the Patriots vs. the Giants on February 5. What better to serve than a piping hot pot of chili for two or a crowd?

Even though the Cincinnati Bengals didn’t make the Super bowl, this would be a hit at half-time for any football fan.

It is an out-of-the-ordinary chili, but one I believe is a real winner in the taste department. You add unsweetened chocolate and a drawer-full of spices to the chili which makes it sweet, hot, and savory. I know it sounds odd – but it is a great-tasting chili.

The Cincinnati Five-Way Chili is served as follows: in a big rimmed bowl or plate place a serving of hot, cooked spaghetti. Top it with (in this order) chili, heated red kidney beans, chopped onion, and shredded sharp cheddar cheese.

This is a perfect combination for Super Bowl 2012 !

Cincinnati-Style Chili

2 onions, peeled and chopped

2 garlic cloves, minced

2 lbs. ground chuck

16 oz. tomato sauce

3 T ketchup

1 cup water

2 T red wine vinegar

2 + T chili powder, to taste

½ oz. unsweetened baking chocolate, grated

2 tsp. honey

Spices: paprika, cumin, turmeric, marjoram, allspice, cinnamon, nutmeg, cloves, coriander, cardamom, salt and pepper.  (No need to distress if you do not possess all of these spices. Use what you have, sparingly at first – you can always add more.)

In a large Dutch oven or heavy-bottomed pan, add onions, garlic, and ground beef. Cook slowly on low until meat is no longer pink and onions are soft. Drain off excess fat.

Add tomato sauce, ketchup, water, vinegar, chili powder, chocolate and honey and stir well.

Start adding spices by a shake or two. Stir well.

Let simmer on low for 30 minutes. Stir and taste. Adjust seasoning: need more kick? Add additional chili powder. A little too sweet? Add a bit more cumin and coriander. Need some sweetness? Add a touch more cinnamon and nutmeg.

Simmer on very low 30 minutes more. Taste and adjust seasonings, if necessary. Stir, heat an additional five minutes, and serve. 

3. Chicken & White Bean Chili 

 

Want to mix things up a bit for Super Bowl Sunday? Serve your family and guests a chicken and white bean chili. 

The flavors are bright and fresh and offer a nice alternative or second choice to a beef and bean chili if you are hosting a big party!

I can't promise that your favorite team will win, but I can promise that this chili is just as tasty as beef chili.

Chicken and White Bean Chili

serves 8

1 T olive oil

1 large onion or two medium, chopped

2-3 garlic cloves, minced

8 chicken breast halves (about 3 1/2 lbs.) skinned and boned, cut into small, bite-size pieces

3 cups water or chicken broth

1 tsp. salt

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. freshly ground black pepper

1 tsp. dried oregano

4 (15-oz) cans of cannellini or Great Northern white beans, rinsed, drained and divided

2 cups chicken broth

1 (16-oz) package frozen white corn

2 (4.5-oz) cans of chopped green chiles

juice of half a lime

chopped fresh cilantro - about 2 T (or more, depending up your taste) to add to dish and more as garnish

In a large Dutch oven, saute onion in olive oil on medium-low heat until soft. Add garlic and saute 2 to 3 minutes. Stir in chicken pieces and cook, stirring, until chicken begins to lose its pick color.

Add water (or broth) and all the spices (salt, cumin, chili powder, pepper and oregano). Reduce heat, cover and simmer, stirring often, for about 10-15 minutes.

Take two cans of the beans and place the contents in a blender or food processor. Add 1 cup of the broth and process until smooth.

Stir in bean puree, remaining 1 cup of broth and remaining two cans of whole beans, corn, and chiles into pot.

Let simmer for 20-30 minutes on low. Stir often.

Add lime juice and cilantro.

Taste and adjust seasonings - you may need a little more chili powder or cumin.

Garnish with lime wedges and additional chopped cilantro, if desired.

About this column: When she's not covering Clinton, you'll find editor Fay Abrahamsson in the kitchen whipping up some savory and sweet treats.


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