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A Chili Reception for the Super Bowl Crowd

Many football fans will reach for the chips and salsa for nourishment Sunday as they prepare to watch the Super Bowl. Others will order pizza or wings. And for many others, sustenance will come from a bowl of chili. Weekend Edition food essayist Bonny Wolf gained first-hand experience with the relationship of the Super Bowl to chili when she lived in Texas, way back in the days when the Dallas Cowboys were a threat to win the big game. Try her recipe:

Texas Chili

This is the kind of chili I learned to make in Texas. You end up with essence of meat. It’s extremely rich. I put out bowls of cooked pinto beans, chopped green onions, grated Monterrey Jack cheese and sour cream for people who want to add beans and other things. You can take the girl out of the Midwest, but you can’t take the Midwest out of the girl.

½ cup masa harina

½ cup chili powder

5 lbs. lean beef chuck, cut in ¾-inch cubes

¼ cup olive oil (feel free to use lard or suet)

2 ½ cups beer

2 ½ cups beef broth

3 cloves garlic, minced

2 tsp. coriander

2 tsp. cumin

2 tsp. dried oregano

½ tsp salt

Combine masa harina and chili powder in large bowl. Add beef and toss to coat. Heat oil in a large dutch oven over medium heat. Add 1/3 beef and cook until browned on all sides, about 6 minutes. Transfer to another bowl and repeat process with remaining beef. Add all the beef to the dutch oven, stir in remaining ingredients reduce heat to low. Cook covered until meat is extremely tender, 3-4 hours, stirring often

Makes 10 cups

Chili Con Carne

I found this recipe typed (on a typewriter) and filed in a notebook I started to put together in 1972. It has a lot of grease stains. I see that as a hopeful sign. I don’t remember how it was, but it is certainly the kind of chili I grew up on.

1 large onion, chopped

1 green pepper, chopped

1 lb. ground beef

1 28-ounce can tomatoes, roughly chopped, with liquid

1 to 1 ½ T chili powder

1 ½ tsp salt

1 bay leaf

4 to 6 cloves

Pinch of sugar

1 or 2 cans kidney beans (1 lb. each)

Saute onion, pepper and ground beef. Add tomatoes and seasonings and simmer at least two hours. Add kidney beans and cook until heated through.

Makes 6 servings.

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