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Super Bowl Chili

January 26, 2015
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Are you looking for a great meal idea for your Super Bowl gathering?  How about chili?

Super Bowl ChiliChili is hands down my favorite thing to serve for a Super Bowl (or any) get-together, and here are just a few reasons why:

  • First of all, your guests can dress it up, according to their tastes, by topping it with cheese, sour cream, chopped avocado, hot sauce, etc.,
  • Second, a bowl of chili is pretty easy to hold in your lap and enjoy while you watch the game (as long as you make it nice and thick, as with this recipe), 
  • Third, chili is easy to make, can be adapted for a crowd, and can be kept warm on the stove or in a crock pot for several hours,
  • Fourth, all you need to accompany it are tortilla chips (and maybe some cornbread), some crudités, and a dessert (how about these white chocolate cranberry blondies?), and
  • Fifth, and most importantly, everyone loves chili!

Although I’ve tried many other chili recipes over the years, this is the one I return to again and again.  It has just the right amount of spiciness, a little bit of sweetness, and it’s easy to make.  In other words, it’s one super bowl of chili!

This recipe makes 4 large servings, but it can easily be adjusted upwards for a crowd (or for leftovers, which are fantastic, by the way).

Super Bowl Chili

Serves 4

Ingredients:

1 tablespoon butter or ghee
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon cumin
1 1/2 teaspoons crushed red pepper flakes (I use 2 teaspoons-we like it spicy!)
1 teaspoon sea salt
1 small onion, chopped (I often use frozen, pre-chopped)
1/2 green pepper, chopped (I often use frozen, pre-chopped)
1 lb. ground beef (preferably organic grass-fed)
2 cloves garlic, minced
1 tablespoon sugar, coconut palm sugar, or honey
1 1/2 tablespoons wine vinegar (red or white)
2 14.5 oz. cans organic diced tomatoes (in BPA-free cans)
1 cup water

2 14.5 oz. cans organic pinto beans, well rinsed and drained

Directions:

1. In a large saucepan or stock pot, melt the butter or ghee over medium-low heat and add the chili powder, oregano, cumin, crushed red pepper, and sea salt to the pan.  Lightly saute the spices just until slightly fragrant.
2. Add the onion and green pepper to the pan and cook over medium heat until soft, stirring often.  Add the ground beef and cook over medium-high heat until no longer pink.
3. Add garlic, sugar, vinegar, tomatoes, and water.  Reduce heat to medium-low and simmer for 20 to 30 minutes, stirring frequently. 
If the chili becomes too thick while it’s simmering, add a bit more water. 
4. Add the beans about 10 minutes before you’re ready to serve and heat through.
To serve, ladle into bowls and top with cheese, sour cream, chopped avocado, or hot sauce, if desired.

 xo jane

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