Dads Super Bowl Chili Recipes

Steps:

• Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
• In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
• When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
• Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
• (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
• Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
• Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
• Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
• The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
• If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
• If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
• If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.

Steps:

• Brown beef in large skillet then drain fat.
• Chop peppers and onions into"thumb size" chunks.
• Combine all ingredients into 10 Quart pot.
• Bring to boil.
• Reduce heat, cover and simmer for 1 hour stirring often.
• If you like your chili thinner than this, add beer to thin, not water.
• (When serving, we like to garnish with sharp cheddar or sour cream and crackers or cornbread.).

Steps:

• 1. Brown beef and pork in a large pot.
• 2. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
• 3. Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes).
• 4. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream.
• 5. The red pepper flakes and chili powder makes it spicy. Use less if you want. We like it just the way it is. This gets better the longer is lasts. HAPPY FALL

Steps:

• Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef and cubed sirloin in oil for 10 minutes, or until the meat is well browned and the onions are tender.
• Mix in the diced tomatoes with juice, dark beer, coffee, tomato paste and beef broth. Season with brown sugar, chili powder, cumin, cocoa powder, oregano, cayenne pepper, coriander and salt.
• Stir in 2 cans of the beans and hot chile peppers. Reduce heat to low, and simmer for 1 1/2 hours.
• Stir in the 2 remaining cans of beans, and simmer for another 30 minutes.

Steps:

• SAUCE:.
• Heat olive oil in a skillet over medium heat.
• When hot, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes.
• Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes.
• Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened.
• Season with salt and pepper.
• While the chili is cooking, get the grill going.
• Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
• Take a few paper towels and fold them several times to make a thick square.
• Blot a small amount of oil on the paper towel.
• Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
• Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes.
• Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.)
• Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty.
• To serve, put a dog in each roll and top with the chili and some Cheddar.

Steps:

• Chop onion and jalapeno.
• Saute onion and jalapeno in butter.
• While onion sautes brown the beef and sausage, drain.
• To a large stock/soup pot over low heat add beans, green chilis, and tomatoes.
• Add onion and jalapeno when tender to pot and add meat when brown.
• Add chili powder, garlic, and cumin.
• Cook for approximately 45 minutes over low heat, stirring frequently.

Steps:

• 1) Combine spices (salt, chili powder, cumin, black pepper, sugar) in a small bowl and mix well. Set aside. 2) Heat large Dutch Oven (or large lidded pot) over medium heat. When hot, add ollive oil and butter, then onion and garlic. Saut'e with 1 teaspoon of your spice blend for 3-4 minutes. 3) Add ground beef plus one tablespoon of your spice blend until meat is fully cooked. Do not drain any juices off. 4) Add tomato sauce, crushed tomatois, beef broth, ketchup, hot sauce and drained beans. Add all of your remaining spice blend then stir well and bring up to a simmer. Once it starts simmering, reduce heat to low and simmer with the lid on for 30 minutes. Taste for seasoning adjustment. I usually add a bit more salt and pepper, but not too much. This recipe makes about 16 small or 8 large servings. Serve in bowl with hand crushed Frito's over the top. Cooks Note When it comes to choosing your canned tomato products, I like the taste of the organic brands much better. Don't try to make seasoning adjustments until after all ingredients have simmered and concentrated for the first 30 minutes. It takes them a white to come together. If making this the day before, let the chili cool down with the lid on for about 30-45 minutes before putting in your fridge. When ready, slowly reheat the chili over low heat then move into your crock pot on the low temp setting. Have some hot sauce, diced jalapeno, diced onion and shredded cheddar cheese available for your guests to serve themselves.