Recipe: Super Bowl Chili
Beans, Tomatoes, Meat and Chiles for the Perfect Chile for a Crowd
This chili recipe for 20 can be made a day ahead to save time on the day of the big Super Bowl party!
Super Bowl Sunday is a great day to get together with friends, whether you are a football fan or not. The recipe serves 20: plenty for a Super Bowl crowd.
Make Ahead
This chili recipe can and should be made a day ahead of time and reheated for the big party. In fact, there is so much to be chopped, just making this chili can be a party in itself! The chopping of the sirloin is best left to the butcher, but friends can be be called in to help slice and dice and talk and taste.
Store It Safely
It can be a challenge to store it safely overnight when refrigerator space may be at a premium. Try leaving it in the cooking pot and, since it's winter, storing it in the garage, outdoor shed or even in the car. If the weather is cold enough that freezing is a possibility, wrap it in a blanket. Add the parsley and cilantro when reheating it the second day.
Take It Across Town
It travels well in a slow-cooker (or two!) if someone else is hosting the Super Bowl potluck. A buffet boasting a selection of appetizers, chips and dips, perhaps a vegetarian chile will have everyone cheering, regardless of who is winning the game.
- 3 tablespoons olive oil
- 2 onions, chopped
- 2 shallots, chopped
- 4 garlic cloves, quartered
- 4 fresh green chiles, chopped, or 1 7-ounce can chopped green chiles
- 3 lbs. chopped sirloin
- 1 lb. bulk pork sausage
- 1 tablespoon salt
- 2 tablespoons flour
- 2 tablespoons black pepper
- 1 tablespoon oregano
- 2-4 tablespoons red chile powder
- 3/4 cup chopped celery
- 1/2 lb. chopped mushrooms
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1 lb. can pinto beans (with liquid)
- 1 lb. can baked beans
- 1 4-ounce jar chopped pimientos
- 2 30-ounce cans chopped tomatoes and liquid
- 1 9-ounce can chopped black or green olives
- 1 12-ounce jar chili sauce or salsa
- 1/2 cup chopped parsley
- 3 tablespoons chopped cilantro
- Zest of one orange
- Sour cream or grated Monterey Jack cheese for topping
Directions
- Heat olive oil in large soup pot.
- Saute onions, shallots, garlic and chiles.
- Add sirloin and sausage and sauté until meat is cooked through.
- Add seasonings and continue cooking 2 minutes.
- Stir in celery, mushrooms, red and green bell peppers. Cook 2 minutes longer.
- Add beans, pimientos, tomatoes, olives and salsa.
- Simmer until heated through.
- Taste and adjust seasonings.
- Stir in parsley, cilantro and orange zest. Simmer 2 more minutes.
- Serve with a dollop of sour cream or s spoonful of shredded Monterey Jack cheese.
This chili recipe is best served with warmed tortillas, tortilla chips or either of these corn bread variations.
