A Winning Chili for Super Bowl Sunday
Thursday, January 31, 2013 at 4:00AM 
By Joy Taylor
For The Family Table, a blog for busy families
I’ll admit right up front that my favorite teams got knocked out of Super Bowl contention weeks ago. (Okay, if you must know: Chicago Bears and Green Bay Packers; long story that I would like BOTH rivals. But, hey, I’m a Midwesterner.)
But despite their losses, I’ll still be glued to the TV come Sunday for the royal conclusion to football season. That means our home will be filled with people and enough food to satisfy the whole defensive line.
The most all-American of foods will be a part of the menu: chili. Now everyone has their favorite bowl of red – with or without beans, blazin’ hot or mildly sweet; pork cubes or ground beef. If you haven’t already settled on your Super Bowl game plan, food-wise, perhaps you’ll give one of my favorite chili recipes a try.
The ingredient list in this chili may surprise you. Yes, ground beef and tomatoes are in the mix. But the unexpected flavors come from cocoa powder, curry powder, cinnamon, apples and raisins, giving the pot a subtle sweetness that can be fired up with as many chili peppers as you prefer.
Not a football fan? Then this recipe could be one of your go-to meals when you need a big pot of soup to feed a crowd on the weekend. Or try it on a family weeknight, because the leftovers freeze beautifully for another warming meal on a chilly day. Those days we know in the Midwest, especially this time of year!
To get the recipe and shopping list on your smartphone (iPhone, BlackBerry, Android device) or PC, click here.
Sassy Chili
1-1/2 pounds ground beef
2 cups chopped onion
2 cans (14 ounces each) diced tomatoes
1 can (15 ounces) tomato sauce
1 can (14 ounces) chicken broth
2 bell peppers, chopped
2 cans (4 ounces each) diced chili peppers
3 tablespoons chili powder
2 tablespoons unsweetened cocoa powder
1 tablespoon curry powder
1 tablespoon minced garlic
1/4 teaspoon ground cinnamon
1 can (15 ounces) red kidney beans, drained
1 to 2 cooking apples chopped
1/2 cup raisins
In a deep soup pot, cook ground beef and onion until beef is browned and onions are tender. Drain off fat. Stir in tomatoes, tomato sauce, broth, bell peppers and chili peppers, chili powder, cocoa powder, curry powder, garlic, and cinnamon. Bring to a boil; reduce heat. Cover and simmer 1 hour.
Stir in beans, apples and raisins. Simmer, uncovered, 30 minutes more. Salt to taste.
Makes 8 to 10 servings
Serving suggestions:
- Top with shredded Cheddar cheese and sour cream.
- Add 2/3 cup slivered almonds to the chili just before serving
- For cooking apples, try Granny Smith or Jonathan
- For bell peppers, you use green, red or yellow peppers or a combination
Recipe by Joy Taylor
Joy is a freelance food editor and consultant to the food industry with 30 years of food publishing experience. Most recently she was Editorial Media Director for Cuisine at Home magazine. At Meredith Corporation, she held numerous positions including Senior Food Editor for Better Homes and Gardens and Editor-in-Chief of Meredith Special Interest Media, Food & Health Group, responsible for the 70 Better Homes and Gardens-branded publications on food, diet and health. She is based in the Midwest.
Special Fork is a recipe website for your smartphone and PC that solves the daily dinnertime dilemma: what to cook now! Our bloggers blog Monday through Friday to give you cooking inspiration. Check out our recipe database for quick ideas that take no more than 30 minutes of prep time. Follow us on Facebook , Twitter, Pinterest, and YouTube.
Related posts:
Reader Comments