Super Bowl Five Bean Chicken Chili Food
SUPER BOWL CHILI
This is the recipe I make every year for the Super Bowl, for my boyfriend and two dozen or so of his closest beer-drinking, football-watching friends. The problem with trying to find a good chili recipe is that what makes a "good" chili is a personal opinion; my idea of a great chili may be very different from yours. My chili is heavy on the meat, garlic and spice; rather rich-tasting, hearty, thick, fiery, and smoky. If that sounds like something you'd enjoy, I'm also going to include plenty of advice on how to adjust it to meet your tastes. Enjoy. Notes: To cut down on fat, lean, turkey/chicken Italian sausage can be used, without affecting the flavour or texture of the final meal. Extra-lean beef can also be used.
Provided by ClarenceKitchenDiva
Categories Beans
Time 2h
Yield 24 serving(s)
Number Of Ingredients 25
Steps:
- Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
- In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
- When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
- Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
- (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
- Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
- Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
- Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
- The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
- If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
- If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
- If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.
SUPER BOWL FIVE BEAN CHICKEN CHILI
Frank Saulle's "super bowl five bean chicken chili" is the winners choice for the big game. This easy, delicious chili will satisfy the hungriest group, quarterbacks and tailgating fans of the big game.
Provided by A Taste of Brooklyn
Categories Whole Chicken
Time 1h22m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- In a Dutch oven, over medium heat, add the bacon and cook until some fat renders out, about 1 minute. Lower heat to medium-low, add in the onion and garlic; cover and cook, stirring occasionally until the onions are translucent and start to caramelize, about 15 to 20 minutes.
- Add in the chicken, chili powder, paprika, cumin, garlic powder and onion powder. Mix well, cover and cook for about 5 minutes, stirring occasionally.
- Add in the beer and cook for 1 minute. Add in the tomatoes, broth, beans, chili's and season with salt and pepper. Bring to a boil, lower heat to low and simmer uncovered, stirring occasionally until the liquid has thickened, about 30 to 40 minutes.
- Ladle the chili into warm bowls, top with the cheese and serve with the chips on the side.
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