Kick off your Super Bowl shindig with some Stompin’ Tex-Mex chili
The Big Game is supposedly the most watched sporting event in the country with an estimated 106 million viewers, but is anybody really watching the game? People are fascinated by the titillating ads; the sexy half-time entertainment, waiting with bated breath for another Janet Jackson fashion malfunction (this year with the Black Eyed Peas); and making fun side bets, like the mayors of Pittsburg, Chicago, Green Bay or New York. Most folks will be reveling in the comradery of good friends, knocking down brewskis and chowing down on traditional eats – an estimated $55 million will be spent on food for Super Bowl Sunday coast to coast.
Catherine L. Kaufman
That translates to 30 million slices of pizza, give or take, 15,000 tons of chips, 4,000 tons of popcorn, and according to the California Avocado Commission, 40 million pounds of avocadoes consumed in the form of guacamole, which, if spread end zone to end zone on a football field will measure at least 5 feet deep.
The most important stat — antacid sales reportedly swell 20 percent on Super Monday, the day following the big game.
In honor of the 45th annual extravaganza to be held at the Jerry Jones’ billion-dollar Cowboys Stadium in Arlington, Texas on Feb. 6, do a Tex-Mex theme: Serve spicy chicken quesadillas, homemade guacamole, artichoke and chile bruschetta, and piles of red, blue and yellow corn chips with a smorgasbord of salsas.
Here’s a down-home, thumpin’ chili recipe to score points on your Super Bowl Sunday gathering. May I suggest a Tums Tart or Pepto-Bismol Brownies for dessert?
Texas Chili
Stompin’ Texas-Style Chili
(where possible, use organics)
2 1/2 pounds of lean chuck steak, cut in 1-inch cubes (for the cholesterol-conscious, choose lean ground turkey or chicken)
3 tablespoons of extra virgin olive oil
2 medium red onions, chopped
4 garlic cloves, diced
1 large Serrano chile, seeded and chopped
1 small red pepper, seeded and chopped
1 small green pepper, seeded and chopped
1 jalapeno pepper, seeded and diced
1 chipotle chili (canned), chopped
2 28-ounce cans of whole tomatoes (crushed with a fork)
2 tablespoons of chili powder
1 teaspoon of ground cumin
1 teaspoon of sweet paprika
1 teaspoon of oregano
1/4 teaspoon of cayenne pepper
1 teaspoon of brown sugar
1 cup of vegetable stock
1 14 ounce can of red kidney beans, drained
Kosher salt
Fresh cracked black pepper
1/2 tablet of Mexican chocolate or 1-1/2 ounces of bittersweet chocolate
Fresh cilantro sprigs, lime wedges, tortilla corn chips or shredded cheese of your choice for garnish
In a heavy skillet, heat the oil on medium and sauté the onions until translucent and tender. Season the beef cubes with salt and pepper and add to the skillet. Stir frequently, until browned, about 8 minutes. Add peppers, garlic, tomatoes, sugar, seasonings and salt to taste. Add the vegetable stock; bring to a boil and simmer, covered for about 1 1/2 hours.
Strain out the meat, shred with a fork and return to the skillet. Add the beans and chocolate, and cook for another few minutes until melted. Mix well. Garnish with cilantro springs, lime wedges, corn chips and your favorite shredded cheese. Enjoy immediately. Odds are this one’ll be a sure winner at your Super Bowl get-together!
For other chili or Super Bowl recipes email me at kitchenshrink@san.rr.com or check out FreeRangeClub.com
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- Have a souper bowl or two ready for the big game
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Posted by Susan DeMaggio
on Jan 25, 2011. Filed under Columns, Food, Kitchen Shrink.
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