It appears that chili is what folks want in Michigan to serve for Super Bowl fare.
Are you looking for a Super Bowl recipe idea? How about a big bowl of red? It appears that chili is what folks want in Michigan to serve for Super Bowl fare. So if you want chili, we’ve got two favorite recipes for you. We’ve also provided some chili-making tips from the Free Press test kitchen if you plan on serving chili for Super Bowl.
Contact Susan Selasky: 313-222-6432 or sselasky@freepress.com. Follow her on Twitter @SusanMariecooks.
Makes: About 16 cups / Preparation time: 40 minutes / Total time: 2 hours, 40 minutes
Most grocery stores and Hispanic markets sell dried ancho chilis in the produce section. This recipe calls for 1 tablespoon canned chipotle pepper in adobo sauce. The chipotle (a smoked jalapeño) and the adobo sauce are spicy. Look for it in the ethnic aisle of most grocery stores. Freeze the remaining peppers in smaller portion sizes.
3 dried ancho chili peppers
½ pound bacon, diced
3 cups julienned onions
3 cups julienned red pepper
1 large jalapeño pepper, seeds removed, ribs removed if desired, chopped
5 large cloves garlic, peeled, minced
2 pounds boneless beef short ribs, cut into a medium dice
5 heaping tablespoons favorite chili powder or more to taste
2 tablespoons ground cumin
1 teaspoon dried oregano
¾ cup tomato paste
1 tablespoon canned chipotle pepper in adobo sauce, chopped
8 cups water
4 medium tomatoes, diced
¼ teaspoon crushed red pepper flakes or to taste
1 can (15.5 ounces each) black beans
1 can (15.5 ounces each) pinto beans
Juice of two lemons
Salt and black pepper to taste
1 bunch cilantro, chopped
Place the whole ancho peppers in a bowl and cover with warm water to rehydrate. When peppers are soft, remove them from the water (reserve water). Remove and discard the stem, tear open and remove the seeds. Place ancho pieces in a blender or food processor with some of the soaking liquid. Puree, adding more water as needed until a smooth paste forms. Set aside.
In a large stock pot, add the diced bacon, cooking to render the fat and crisp the bacon, about 5 to 7 minutes. Pour off all but 2 tablespoons of the bacon fat into a small cup and set aside. To the bacon, add the onions, peppers, jalapeños and garlic and cook until the peppers and onion soften and caramelize, about 10 minutes. Meanwhile, heat the reserved bacon fat in a skillet, add the diced beef and cook until it is nicely browned and caramelized. Add the beef to the stock pot along with the ancho paste, chili powder, cumin and oregano. Add the tomato paste and chipotle in adobo and mix well. Add the water and simmer for 1½ hours. Add tomatoes, pepper flakes, black beans, pinto beans and juice of two lemons. Continue cooking for 30 minutes more or until the beef is tender. Season with salt and black pepper to taste. Just before serving, top chili with chopped cilantro and a squeeze of fresh lime juice.
From Tap, MGM Grand Detroit.
Tested by Susan Selasky for the Free Press Test Kitchen.
Serves: 8 / Preparation time: 20 minutes / Total time: 6 to 8 hours on slow cooker low setting
2 tablespoons canola oil
2 pounds boneless, skinless, chicken thighs, cut into 1 ½-inch pieces
3 tablespoons flour
2 teaspoons cumin, divided
3 tablespoons favorite chili powder plus 3 teaspoons, divided
1 medium poblano pepper, seeded, diced
1 can (15.5 ounces) kidney beans, drained and rinsed
1 can (15.5 ounces) white beans, drained and rinsed
3 cans (15.5 ounces each) diced tomatoes with green chilis
2 cups fat-free, low-sodium chicken broth
3 tablespoons instant tapioca
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon onion powder
2 teaspoons granulated garlic
½ to ¾ cup lager-style beer, optional
TOPPINGS, OPTIONAL
Sour cream, shredded Cheddar or Jack cheese, chopped green onions and chopped pickled jalapenos
In a large skillet, heat the oil. Place the chicken pieces in a bowl and sprinkle with the flour, 1 teaspoon cumin and 1 teaspoon chili powder. Toss to coat the pieces with the flour mixture. Add the chicken to the skillet and brown on each side. Transfer to the slow cooker. Add the diced poblano pepper to the skillet and sauté 3 minutes. Transfer to the slow cooker. Add all the remaining ingredients, including 1 teaspoon cumin and 3 tablespoons chili powder, except the beer to the slow cooker and stir. Cover and cook on low setting for 6 to 8 hours or until the chicken is fall-apart tender.
About 30 minutes before serving, stir in the beer if using.
Just before serving, stir in the remaining 2 teaspoons chili powder, taste and adjust seasonings with more salt and pepper to taste.
Divide the chili among warm bowls. Serve with the topping of your choice.
Adapted from Food Network Kitchens.
Tested by Susan M. Selasky in the Free Press Test Kitchen.
345 calories (26% from fat), 10 grams fat (2 grams sat. fat), 29 grams carbohydrates, 35 grams protein, 942 mg sodium, 115 mg cholesterol, 6 grams fiber .
