HOST A “SOUPER” BOWL PARTY WITH THESE WINNING RECIPES
Chili and football go hand-in-hand.
With chili being a soup that is very versatile, consider hosting a chili cook-off during the big game — but make sure you win it. Your chili can be spicy, vegetarian, thick or thin. You can add it to hot dogs, spaghetti or tortilla chips.
We scoured the Internet to find some sure-fire, winning chili recipes for you to try on your guests. (Don’t forget to provide paper and pencils to have people vote.)
(Recipe from www.101cookingfortwo.com)
2 pounds of ground beef
1 large onion chopped
2 cloves minced or crushed garlic
2 14 ounce cans light kidney beans
1 green pepper
2 14 ounce cans diced tomatoes
6 ounce can tomato paste
1 cup water
6 Tablespoons chili powder
2 teaspoon cumin
1 teaspoon oregano,
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon cayenne pepper
Start by browning 2 pounds of ground beef. After 3-4 minutes add 1 large onion chopped. Add minced or crushed garlic near the end of browning. About 8 minutes total. Rinse and drain 2 cans light kidney beans. Chop one green pepper. Add 2 14 oz cans diced tomatoes, 1 6 oz can tomato paste, 1 cup water, 6 T chili powder, 2 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt,1/2 teaspoon pepper, ¼ teaspoon cayenne pepper (optional and adjust to taste). Put all in a crockpot. Cook on low for 8 hours.
(Recipe from www.selfproclaimedfoodie.com)
1 medium onion, diced
2-3 pounds steak, cut in 1-inch chunks
1/2 cup all-purpose flour
4 tablespoons oil
1 12 ounce bottle of amber ale
3 tablespoons chili powder
5 tablespoons El Yucatero Black Label
1 tablespoon Worcestershire sauce
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon tomato paste
1 tablespoon salt
1 15 ounce can red kidney beans, drained and rinsed
1 15 ounce can white kidney beans, drained and rinsed
2 28 ounce cans unsalted plum tomatoes, with juice (break up tomatoes into pieces)
Garnish with freshly grated cheese, sour cream, and/or diced avocados
Add onion to the bottom of your slow cooker. Lightly coat steak with flour and shake off excess. Heat a heavy bottom large skillet or dutch oven over high heat and add oil. When oil is hot, add meat, ensuring enough space is in between pieces to properly brown. Allow to cook for just a couple minutes on each side to brown. I had to do this in two separate batches. Turn off heat when done. Transfer browned steak to slow cooker, placing on top of the diced onion. Add amber ale to pot and allow to sit for 5-10 minutes to dissolve all that good stuff that stuck to the pot. Scrape it with a wooden spoon and then add entire mixture to slow cooker. Add remaining ingredients all the way up to the garnish, stir, and set slow cooker to cook on low for 8-10 hours. Before serving, use a masher to smash the chili to shred the meat and smash up some of the beans. This will thicken everything to perfection. Top with garnishes and serve hot.
(Recipe from www.littlebroken.com)
1½ lbs. chicken breast, cut into bite size pieces
1½ teaspoon + ¼ teaspoon cumin, separated
1½ teaspoons chili powder
1½ teaspoons salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 small onion, chopped
¼ cup all-purpose flour
3 cups chicken stock
2 15 ounce cans cannellini beans, drained and rinsed
1 tablespoon salsa medium verde
1 teaspoon chili garlic sauce
½ teaspoon Chipotle Tabasco sauce
¾ teaspoon dried oregano
¾ teaspoon brown sugar
3 tablespoon heavy cream
fresh ground black pepper (optional)
1½ cups uncooked rice
2-3 green onions, thinly sliced
Mix chicken with 1½ tsp. cumin, chili powder, and salt. You can also add fresh ground black pepper for taste but is optional since the chili is already spicy. In a heavy-duty dutch oven, over high heat, cook chicken in olive oil for 3-4 minutes or until golden brown. Remove to a plate with a slotted spoon.
Lower the heat to medium and melt butter in the same dutch oven. Add onion and cook for 2-3 minutes or just until soft; add garlic and cook for 1 minute; add flour and cook for 1 minute, stirring. Add chicken stock and bring to a simmer. Add the cooked chicken, beans, salsa verde, chili garlic sauce, Tabasco sauce, oregano, brown sugar, and ¼ teaspoon of cumin to the dutch oven. Simmer partially covered over medium-low heat for 10 minutes. Add cream and simmer for additional 2 minutes. Adjust salt and pepper as needed. Remove from heat. Cook rice according to package directions, omitting salt or butter. To serve: spoon rice into a serving bowl, top with chili, salsa verde, and sprinkle of green onions.
(Recipe from www.littlespicejar.com)
2 tablespoons oil
1 medium red onion, chopped
1 red bell pepper, diced
1-2 jalapenos, seeded and diced (see note)
1 ½ tablespoon minced garlic
¾ cup coffee
1 cup vegetable or chicken broth
1 tablespoons cocoa powder
½ tablespoon smoked paprika
2 chipotle peppers in adobo sauce
1 teaspoon chili powder (or less)
1 tablespoon ground cumin
2 tablespoons brown sugar
2 14 ounce cans fire roasted tomatoes
2 14 ounce cans black beans, drained and rinsed
1 ½ – 2 lbs. butternut squash, peeled and diced
Heat the olive oil in a 5 quart dutch oven. Add the onions and cook for 4-5 minutes or until the onions just begin to turn translucent. Stir the onions as required to keep them from browning.
Add the red bell pepper, jalapeños, and butternut squash and continue to cook for another 3-4 minutes. Add the garlic and let cook for just 30 seconds before adding in the coffee, broth, cocoa powder, smoked paprika, chipotle peppers, chili powder, cumin, brown sugar, and tomatoes. Allow the chili to come to simmer before reducing the heat. Cover and let the chili cook for 25-30 minutes on low heat. Taste for spice level and adjust with additional chipotle peppers if desired. Add the black beans and allow the chili to cook for another 30 minutes. The chili is done when the butternut squash is tender and the liquid should reduce a bit. To make your chili heartier, sprinkle in 1 tablespoon of the cornmeal, stir to combine, and allow 5-7 minutes to thicken. You can add the second tablespoon and follow the same directions to thicken it further. Serve the chili in bowls, topped with crushed tortilla chips and sour cream or diced avocados. Chopped cilantro and lime wedges are good too.
1 lb. lean ground beef
1 tsp onion powder
1 1/2 tsp garlic Powder
1 tablespoon Chili Powder
3 tablespoons Tomato Paste
2 tablespoons Ketchup
1 tablespoon Salsa
In a large non-stick skillet, brown ground beef and drain. Return cooked been to the skillet
Add onion powder, garlic powder, chili powder, tomato paste, ketchup, salsa and 1/2 cup water.
Cook over medium-low heat for about 30 minutes, stirring occasionally. Ready to serve on hotdogs.
This article was written by Katie Simpson, contributor for The Daily Clutch.