Helen’s Super Bowl of Chili

I’ve been a Cleveland Browns fan for as long as I can remember. The most memorable game for me (because I choose to repress the other games) was in 1980, when the Kardiac Kids played the Oakland Raiders in the playoffs at the old Municipal Stadium.

I was one of those die-hard fans in the stands that day, freezing my toosh off in sub-zero wind chill temperatures whipping up off of Lake Erie. But, alas, we lost 14-12 against the Oakland Raiders, who went on to win the Super Bowl that season.

So every year during the Super Bowl, we watch the game, half-heartedly picking sides to make the game and the evening more interesting. But it’s just a sad reminder that we really don’t care who is at the Super Bowl, because it’s not us … again.

On a brighter note, I usually make my “famous” chili on Super Bowl night for dinner. Actually, I make it quite often during the winter months. It’s hearty, healthy, and warm. I could have used a bowl at that game in 1980!

The best part of this chili is that you can personalize it, too. Make it hotter, thicker, meatier, or even vegetarian. Our favorite part of eating chili is the stuff that goes under it, over it, and with it!

Here’s a list of my favorite accompaniments:

Pasta (something that will cradle the chili, like DeCecco Gnocchi no. 46)

Rice (white or brown)

Shredded cheeses (cheddar, mozzarella)

Sour cream

Cilantro

Corn bread

Chopped onions

Jalapenos or homemade pickled serranos from my garden

Sriracha or Tabasco (my husband’s favorite is Chipotle Tabasco)

Enjoy the recipe and let me know how it turns out for you!

Recipe for Helen’s Super Bowl of Chili

2 lbs. ground turkey (or beef, if you prefer)

2 onions, chopped

2 green peppers, chopped

4 garlic cloves, chopped fine

2, 14 oz. cans chopped or sliced tomatoes

2, 15 oz. can tomato sauce

1, 6 oz. can tomato paste

2 large cans (2lbs., 8 oz. each) of dark red kidney beans, drained and rinsed

3 T. chili powder or more to taste

½ cup or more of Frank’s Red Hot Cayenne Pepper Sauce

Beef broth or water

Seasonings to taste: salt, pepper, paprika, oregano, 1 tsp. sugar

In a 6 qt. pot, add a little olive oil to cover the bottom of the pan; brown the onions, garlic, peppers, and turkey on medium heat until the meat is no longer pink, breaking up the meat so it incorporates well with the veggies. Drain the liquid. Add the rest of the ingredients, not including the beans; add broth or water to fill the pot mostly full, leaving room for the beans at the end.

Heat to boiling, reduce to simmer and cook for 2 hours, partially covered. Add liquid, as necessary if it reduces too much.   Before adding the beans, take a taste and see if the seasonings need to be adjusted, then stir the beans in, heat them through, and serve with your favorite condiments and cold beverages!