Curts Super Bowl Chili 2014 Recipes

SUPER BOWL CHILI

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.

CHUCK'S SUPER CHILI

Steps:

• Heat a large skillet over medium-high heat and stir in Italian sausage and ground sirloin. Cook and stir until meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Transfer meat to a large Dutch oven; place over medium-high heat. Stir in chopped onion; add red, yellow, and green bell peppers, garlic, and jalapeno peppers. Cook and stir until onion is translucent, about 5 minutes.
• Mix in chili powder, brown sugar, cumin, tomato paste, oregano, salt, black pepper, and bay leaves. Cook and stir until fragrant, about 3 minutes more.
• Stirring constantly, pour in wine, chopped tomatoes and their juice, kidney beans, tomato sauce, and chopped chipotle chiles in sauce. Bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 1 hour.
• Uncover and simmer, stirring occasionally, until thickened, about 30 minutes. Discard bay leaves before serving.

DAD'S SUPER-BOWL CHILI

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.).

CURT'S SUPER BOWL 47 CHILI

Steps:

• Fry bacon in a heavy pot until crisp. Remove and reserve the bacon. POur off most of the bacon grease into a heavy cast iron skillet, leaving a small amount in the pot.
• Brown the meat and the garlic in the skillet, while sauteeing the onions in the pot. The meat will take longer, so start that first.
• Add, to the stockpot containing onions, in this order: Meats, dry spices, beans, tomato paste, tomatoes, other sauces.
• Allow to simmer on low for at least two hours.
• Check every 20 minutes or so, and give a stir. A few more stirs early on, to keep the spices mixed.
• This is almost always better as leftovers, if you want to let it sit in the fridge for 24 hours, but I make it same day as the game, and it does just fine.

CURT'S NEW YEAR'S EVE CHILI

Steps:

• Fry bacon in a heavy pot.
• Remove and reserve bacon.
• Brown the meat and garlic in the bacon fat. For best results, move to a cast iron skillet.
• Saute onions in stock pot until soft.
• Add the meat, bacon, chilis, spices, sauces, jalapenos, beer, tomatoes and paste.
• Simmer for two hours.
• Add remaining ingredients during cooking, as you check and stir.
• Make sure last ingredients are added with at least one hour of cooking time remaining.
• For best results, allow chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. It is ok to serve off the stove (suggest a bread bowl!), but it is almost always better as leftovers.
• Caution: freezing and reheating will effect the quality. It will still be good, but not the same.

CURT'S SUPER BOWL CHILI 2014

Steps:

• Fry one pound of bacon in each of two skillets or pots. Have a 3rd pot ready. One of them should be "the big pot" (I use a lobster pot, with lid).
• Remove the bacon, and pour about 1/3 of the grease from each of the two skillets into the third.
• In each of the three skillets, brown three pounds of the ground meats (beef in two of them, turkey in the third). The garlic cloves should be mixed in while the ground beef is cooking.
• While meats are browning is a good time to begin measuring the dry ingredients into a bowl or two. Mix the dry ingredients together.
• As the meats finish browning, add the smaller pots into the bigger pot. It doesn't hurt to begin mixing in some of the dry ingredients and the chopped peppers into the big pot as you add meats, as this will help to disperse the ingredients in the big pot.
• Also consider adding SOME of the tomatoes and paste in between layers. Save the beer for last, however.
• After one of the pots is "done", begin browning the stew beef, and add to the big pot when done.
• When you have another pot done, begin sauteeing the onions.
• Add sauteed onions, and then at least two of the beers (you may find your pot is full at this point, and if you need to split things up, make sure you have mixed the ingredients well prior to dividing). Add the third beer up to an hour after cooking has begun to replace some of the cook off.
• Cook on low for up to 5 hours, stirring occasionally, to prevent stuff from getting stuck to the bottom.
• Serve with whatever you like with chili (cheese, onions, sour cream).