Super Bowl of Chili

Chili is a perennial favorite for Super Bowl parties—and no wonder. It is easily made in advance so the chef doesn’t have to miss a minute of the game. (In fact, it tastes better if made a day early and reheated.)

Serve this dish with rice, cornbread, and grated cheddar cheese, or all by itself in bowls for a warm, nourishing meal. If you like, it can be made with pinto beans or black beans instead of kidney beans, or with a mixture of any of the three.

Recipe

Chili

• canola or olive oil as needed for sautéing
• 4 cups chopped onions
• 2 cups chopped celery
• 6 garlic cloves, minced
• 2 pounds lean ground beef (ground chicken or turkey also can be used; for variety when using beef, try mixing in a little ground pork)
• 3 tablespoons chili powder
• 1 teaspoon cumin seeds
• salt and pepper to taste
• 1 28-ounce can crushed tomatoes
• 1 8-ounce can tomato sauce
• 2 15-ounce cans kidney beans
• 2 chicken bouillon cubes
• cayenne pepper to taste (I use about 2 pinches for a mild chili with a little zing.)

Place a small amount of oil (start with a tablespoon or so) in a large Dutch oven. Add onions, celery, and garlic, and sauté until the vegetables are soft, adding a bit more oil if needed. In a separate frying pan, brown meat; drain, and add to vegetables. Stir in chili powder, cumin, salt, and pepper. Then add tomatoes and sauce, and enough water to fill the tomato can.

Bring the mixture to a boil, turn it down, and simmer, partly covered, for 1–1/2 hours, stirring occasionally to avoid burning. After the first half-hour, drain and rinse beans and add to chili. Stir in bouillon cubes as well. After the second half-hour, taste chili and add more salt and pepper if desired, as well as some cayenne if you like a bit more spice. Serves 8 to 10.

Tinky Weisblat is a regular contributor to American Profile.

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