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Chen's Superbowl Chili More Recipes Like This

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Ingredients: Metric Units
4 Tbsp. oil
2 onions, chopped
6 cloves garlic, chopped
2 bell peppers, chopped
12 hot peppers, chopped
1/2 c. celery, chopped

2 lb. beef roast or steak, cut into bite-sized pieces
1 lb. ground beef or ground turkey

4 Tbsp chili powder
1 Tbsp cumin
1 Tbsp oregano
1/4 tsp. cayenne
pepper to taste
2 Tbsp vinegar

2 28 oz. cans whole peeled tomatoes with their juice
2 1lb. can kidney beans
1 can tomato paste

Tobasco to taste
Superbowl Sunday just isn't complete without a big mess of chili! Serve with a crusty bread, top it with a dollop of sour cream, a sprinkle of grated cheese. If you like it spicy, keep the bread handy...

Yield: about 5 quarts
For a party, estimate about 1 c. per person, so about 20 servings
If chili is "what's for dinner", estimate about 2 c. per person, so about 10 servings

To a skillet, add oil and saute onions, peppers, celery, and garlic over medium heat. Remove vegetables to a stock pot.

Add beef and ground meat to the skillet, cook until browned. Drain any fat and then add the meat to the stockpot. Stir to combine with the sauteed vegetables.

Add the tomatoes and beans to the stockpot. Stir to combine. Add seasonings - oregano, pepper, vinegar, cumin, chili powder - and stir thoroughly. Do not add Tobasco yet. At this point, it won't look much like chili - it'll look like a big mess of vegetables and meat. Stir it well, turn the heat to very low and have faith.

Cook very slowly for at least 1 1/2 hours. Stir it every once in a while to make sure the bottom doesn't burn. (If the bottom does burn, don't stir so hard that you get the burned stuff up from the bottom. Be gentle.)

Remember, better ingredients matter. If you can get a good deal on a London broil, buy that and cut it into bite sized peices.

And then it's onward to victory! Or at least terribly high priced commercials with high production values and with any luck, witty writing... We want a TD, what's that? Touchdown! Sorry, cheerleading flashback...

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Contributed on: and modified on Tuesday January 22nd, 2008