Super Bowls for the Super Bowl
Millions of folks will be cooking up chili Feb. 1 for Super Bowl XLIII.
If you’re in need of a recipe, here are the top two vote-getters and my favorite chilis from the Jan. 24 chili cook-off at Whole Foods Market on Miller Street.
The Florida Girls’ chili has a definite cinnamon flavor, with a hint of chocolate.
The Beef, Bean and Beer Chili is more traditional, with just the right amount of beer and a bit of smoky chipotle flavor.
Florida Girl’s Chili
The winning recipe, by Sheila Fisher of the customer-service department. Fisher used a particular brand of spicy chocolate, but any type of bittersweet chocolate would work here.
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons sweet paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
6 cloves garlic, chopped
2 chipotle chiles in adobe sauce, chopped
2 28-ounce cans stewed tomatoes
1 cinnamon stick
1 teaspoon sugar
2 tablespoons masa harina
2 ounces Vosges Red Fire chocolate
Grated queso fresco, for garnish
Cilantro leaves, for garnish
Lime wedges, for garnish
1. In a small skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they become fragrant, about 1-2 minutes. Put the spices into a spice mill and grind until they are powdered. Set aside.
2. Heat a large heavy bottomed casserole dish over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1½ hours.
3. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning if needed. Serve with the queso fresco, cilantro, and lime for garnish.
Beef, Bean, and Beer Chili
The runner-up by Missie Dowdy of the prepared-foods department.
1½ tablespoons ground cumin
1 tablespoon ground coriander
5 pounds ground chuck
2 tablespoons canola oil
2½ pounds onions, coarsely chopped
1½ pounds red bell peppers, seeded, cut into ½-inch pieces
1½ pounds yellow bell peppers, seeded, cut into ½-inch pieces
2 large jalapeno chilies with seeds, chopped (about 1/3 cup)
7 tablespoons chili powder
2 teaspoons (packed) minced canned chipotle chiles in adobo sauce
2 28-ounce cans crushed tomatoes with added puree
2 15-ounce cans kidney beans, drained
1 12-ounce bottle beer (preferably Guinness stout)
Salt and pepper to taste
Sour cream
Chopped green onions
Shredded sharp cheddar cheese
1. Toast cumin and coriander in skillet over medium heat until darker and beginning to smoke, about 4 minutes. Cool
2. Sauté beef in large heavy pot over med high heat until no longer pink.
3. Meanwhile, heat oil in skillet over medium–high heat and sauté onions, all bell peppers, and jalapenos until they begin to soften.
4. Add onion mixture to pot with meat. Mix in toasted spices, chili powder, and chipotle chiles. Add crushed tomatoes, beans, and beer. Bring to a boil, stirring occasionally. Reduce heat and simmer for about 30 minutes, stirring occasionally. Season with salt and pepper.
5. Serve with sour cream, green onions, and cheese.
