Trying to find the perfect chili dish to serve a large crowd for this weekend's Super Bowl? This guide of 10 great chili recipes gives you options of stovetop / crockpot and meat / vegetarian recipes -- find what works for your football fans.
The second Great Chili Cook Off took a bit longer than we anticipated -- but we just tried our last delicious recipe, Steak and Sweet Potato chili with cocoa powder and cinnamon. If you are looking for a Superbowl chili recipe -- this is it, the winner of the cook off! One of our New Year's resolutions included keeping up with our weekly menu planning. So, only a few weeks into 2014, we are doing our very best. Crockpot cooking does help us stick to a plan, make enough for leftovers (i.e. less lunches purchased), and minimize wait time for dinner after we get home from work. For this recipe we were even able to use leftover frozen sweet potatoes from Thanksgiving. We are going to keep working to find creative ways to enjoy great dinners and keep food spending down -- that work for our small family. Here's what you'll need...
olive oil 1/3 cup minced garlic 1 sweet onion chopped 2 jalapeno chiles, seeded and chopped 2 cooked sweet potatoes mashed (about 3 cups) 2 tablespoons chili powder 6 thick strip steaks cubed 1 tablespoon cumin 1/2 teaspoon cayenne pepper 1 tablespoon unsweetened cocoa powder 1 teaspoon ground cinnamon 2 teaspoons brown sugar 1 teaspoon freshly ground black pepper 2 tablespoons salt 1 15-ounce can Great Northern Beans 1 15-ounce can black beans 1-1/2 cups vegetable broth 1 28-ounce can spiced diced tomatoes Let's get started... 1. Heat oil over medium high heat. Add onions, peppers, and garlic. Turn until peppers are soft and onions are transparent. 2. Wash sweet potatoes and poke holes throughout. Cook in microwave on high for about 8 minutes or until soft. Allow to cool, then scoop potato into bowl. Mash gently -- chunks will soften in chili. 3. Combine beef, tomatoes, beans, broth, spices and mashed sweet potatoes in crockpot. 4. Mix cooked onions and peppers into chili. 5. Cook on high for 4 hours or low for 7+ hours. Make sure that beef is cooked through before serving. 6. Serve with crumbled feta and sour cream. Our runner up is definitely the Vegetarian Quinoa Chili. We have been quinoa skeptics for some time, but were impressed at how rich this chili was without meat. Plus, it was the first chili I made that was spicy enough for our household's lead food critic. Finding ourselves at the conclusion of this Great Chili Cook Off means that I have created a somewhat comprehensive set of chili recipes -- that is 10 chili recipes. Whoa. We are closing in on our five chili recipes! Recipe number four is different from the others because it spends its last few moments under the broiler to create a crispy corn topping. I put it together in a casserole for a shared dish, but this could be prepared in individual pie plates or ramekins for a more personal presentation. Also, I prepared this recipe stovetop, but if you are looking for some extra spice, giving it a few hours to stew in a crockpot may be the best approach. Here's what you'll need...
For the chili: 2 tablespoons olive oil 1 large sweet yellow onion, diced 1/2 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 2 tablespoons minced garlic 3 tablespoons tomato paste 1 tablespoon chili powder 1 (28 ounce) can crushed fire roasted tomatoes 1 (15.5 ounce) can northern beans, rinsed and drained 1 (15.5 ounce) can pinto beans, rinsed and drained 1 (15.5 ounce) can kidney beans, rinsed and drained 1-1/2 cups vegetable broth 1 teaspoon salt 1/2 teaspoon ground black pepper For the crispy topping: 3 cups vegetable broth 1-1/2 cups corn grits or polenta 1/2 red bell pepper, seeded and chopped 1 jalapeño pepper, seeded and chopped 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon ground black pepper Let's get started... 1. Heat oil in a large pot over medium high heat. Add the onion and peppers and turn in the hot oil until softened. Add garlic and mix in tomato paste. 2. Add broth, beans, and tomatoes. Mix in spices thoroughly and reduce to medium heat. 3. Cover and simmer for 15 to 20 minutes or until it has thickened to desired consistency. 4. As your chili cooks, preheat the oven to 350 degrees. 5. Heat oil for topping over medium high heat in a medium saucepan. Add the peppers and cook until softened, about 3 to 5 minutes. 6. Add broth to the peppers and bring to a boil. Stir in corn grits or polenta. Continue to stir until thickened. Remove from heat. Allow the corn to cool for about 5 to 10 minutes. 7. Transfer chili to 9 x 13 baking dish or portion into individual oven safe dishes. Crumble corn topping over each chili. 8. Bake for 15 minutes. Then broil for 3 to 4 minutes or until topping begins to brown. 9. Serve with avocado, cheese and sour cream. Our last chili recipe will be coming soon -- Steak and Sweet Potato Chili with cocoa and spice. This recipe has been on our menu for weeks, but keeps falling through. Here's to hoping that this week pans out and you can pick your favorite chili to take to a Superbowl party in just a few weeks. |
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