Super Bowl Chili Recipe: So Fantastic That it’s Worth Watching Football for
When it comes to football, I’ll be the first to admit that I talk a lot of smack. As a sport, I’ve never been a big fan. Add costly cable networks devoted to making grown men’s heads explode, and games three times a week, and I have to tell you, I countdown to the Super bowl starting in pre-season (you should at least be impressed I know the word pre-season).
BUT, as a woman who is a fan of food, the Super bowl does make me incredibly happy for one reason, and one reason only: FOOD. Oh, how I love “football” food. This might be the only reason I should have been born a man. On Super bowl Sunday, my appetite goes from South Beach Diet to Caveman Carnivore in a snap. And no, I don’t mean Paleo caveman. I mean meat AND genetically modified food like chips and corn dogs. I’ll even eat chicken wings… and I hate chicken wings. I want pigs in a blanket and I want bacon wrapped in bacon. I want meat. I want salt. I want beer. Then a submarine sandwich fully loaded with all of the above.
So, in honor of said cravings, and all things measured in yardage and four quarters, I wanted to share a delicious Chili recipe that was passed along to me a few years back. It’s a combination of like three recipes and let me tell you something: It’s friggin' fantastic. So fantastic that it’s worth watching football for. Kind of.
Super Bowl Chili Recipe
- 6 lbs lean ground turkey (do not get the extra lean or it'll be too dry)
- 6 teaspoons oil (I used canola)
- 2-3 onions, chopped
- 4 cloves minced garlic
- 3 (28 oz) cans crushed tomatoes
- 1-2 small cans tomato paste
- 6 teaspoons chili powder
- 3 teaspoons ground cumin
- 1 teaspoon dry oregano
- 11/2 teaspoons salt
- 1 teaspoon sugar
- garlic salt and powder to taste
- fresh ground pepper to taste
- 6 cups water
- 1 (16 oz) can red kidney beans, drained
- 1 (16 oz) can pinto beans, drained
- Heat oil in pot and brown turkey and then drain.
- Spray with some more olive oil spray to prevent sticking and saute onion and garlic until soft, but not browned.
- Add tomatoes, tomato paste, water and seasonings. Stir well.
- Bring to a boil and then partially cover and simmer for 2-3 hours.
- Add beans about a half hour before it's done or they'll get a little mushy.
- You may need to add more seasonings. I usually add more chili powder, cumin, salt and pepper to taste.
- It is best to make this and let it sit in fridge at least overnight. The longer it sits, the better it is. If it gets too dry, just add some more water or more crushed tomatoes.
- Reheat and serve out of your crockpot the day of the game.
- Be sure to have Tupperware on hand. You’ll have fans wanting some to go!
- Serve with the fixins - sour cream, chives, onion, tomato, shredded cheese, bacon bits, fritos and even chocolate chips!