It's that time of year again ... time for Mike's Super Bowl Chili

[TahitiNut]

:silly:
MIKE'S SUPERBOWL (of) CHILI
3 lb. lean ground beef (or other meat)
3 10 oz. pkg. frozen chopped onions
3 12 oz. pkg. frozen chopped green peppers
3 15 oz. cans of red kidney beans (drained)
3 8 oz. cans of tomato sauce
3 16 oz. cans of tomatoes (drained)
1 tbs. sugar
1 tbs. salt
5 tbs. chili powder
1 tbs. cayenne pepper
1/2 tsp. curry powder
4 bay leaves
other spices as desired(!)
1 cup red wine
(All measurements are very approximate.)

In large covered frying pan, brown ground beef, drain fuids.
Add chopped onions and chopped green peppers.
Cook covered over low heat until green peppers and onions are thawed and hot.
Drain all fluids.

In large pot (8 qt. min.), mix kidney beans, tomato sauce, tomatoes, and spices.
Cook until tomato chunks begin to break down.
Add beef, green peppers, and onions from frying pan.
Add red wine.

Cook until tomatoes are broken down.

Serve (next day, after reheating) with corn bread muffins and butter.

[KitchenWitch]

1. My recipe is similar except I use fresh chopped onions and fresh chopped green pepper

I also use finely chopped jalepeños, two tablespoonfuls of cumin, one tablespoonful of ancho chili powder, one tablespoonful of cayenne pepper, and two cans of black beans. I omit the red wine.

[TahitiNut]

2. I find the difference between fresh and frozen to be indetectible with the spices ...

... and the overnight "curing" in the refrigerator. (It never tastes as good the first day as it does as "leftovers.") The corn bread, of course, is fresh-baked.

When I say "other spices as desired" ... it encompasses SEVERAL other spices I use as the whim hits me. (Cumin is one.)

Several years ago, I tried 2 lb. buffalo with one lb. lean beef ... and it was MARVELOUS. That's what I'm doing again this year. I'm anticipating success.

[Gonzo Gardener]

3. I've never had it w/ red wine, but...

plan to make a pot tomorrow. I'll give your recipe a try, thanks! :9

Have you ever tried Brooks Chili Beans? They add a nice flavor.

[TahitiNut]

4. I've never used anything but the plain (canned) red kidney beans.

I thought about trying chili beans but I prefer the "artistry" of spicing it myself and 'discovering' the variance in subtle flavors underneath the chili powder which predominates. (I eschew the 'macho' spicing ... liking a 'one-alarm' level that encourages but doesn't necessitate a beverage between bites. I'm just not impressed by burn-the-lining-of-the-mouth kinds of spice levels.)

[Gormy Cuss]

5. Kidney beans? You heretic.

I'm kidding -- my mother's chili always had kidney beans too. I like the curry powder touch. That must lend a nice undertone.

No joke on the reheating either -- chili should always have a day to rest before serving. The flavor is so much better.

[TahitiNut]

7. I had a hard time making the curry powder 'public' ... it's a handy secret.

For the first several years I made this with curry, I kept it closely-held secret. Folks would remark about the 'yummy' flavor but not be able to figure out what spice did that. Curry has a remarkable impact on flavor ... when kept below the level of Indian food. (Yes, I *do* like curry dishes but that's not the issue.) The prototypical curry flavor is absent but the way it brings out other flavors is really unique. (The sugar is essential, too. In almost any tomato recipe, it buffers the acidic tendency.)

[Arkansas Granny]

8. I have a little "secret" for chili that I give away quite frequently.

After the chili has simmered and you are about ready to serve, add a splash of balsamic or apple cider vinegar to the pot. It only takes a tablespoon or two, depending on the size of you pot, and it really adds some brightness to the flavor (you can't taste the vinegar). I've never tried curry powder, but I will have to add some to my next pot just out of curiosity. Thanks for sharing.

:hi:

[TahitiNut]

9. I like that idea. It makes sense to me.

I'm the FURTHEST thing from being a cook - boiling water for spaghetti and grilling a steak are my limits - but I've had about 25 years of 'practice' with my Super Bowl Chili ... combining recipes from my mother and ex-wife and letting it evolve. It's one of those "things" ... chili is a very PERSONAL taste, I guess. Over the years, I've gotten some chuckles from friends (who KNEW I was the World's Worst Cook) who reacted with amazement that the Chili was even palatable ... and went back for seconds and thirds. Since it *is* such a personal taste thing, however, there are ALWAYS some suggestions ... many of which I've incorporated in my year-to-year spcing variances. The basic recipe - with some quantatative variances - is pretty much the same as it began 25 years ago.

[libnnc]

6. How can I type that Homer Simpson drool/groan sound?

Soooooper Bowl Chiiiiiliiii.....

ooooooooooohhmmmmmmmmmowwwww.......drool drool drool... :9 :9 :9 :9 :9 :9




Edit to offer a good quickie cornbread tip.

I use the Martha White Cotton Picking Cornbread just add water mix. I follow the "indructions" on the package and ADD TO THAT mixture one big tablespoon of Duke's Mayonnaise. Bake in a well oiled (corn oil) iron skillet.

mmmmmmmm...mayo-corn bread!!!