Super Recipe: Championship Chili

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Make A Mean Chili

Can you slice and dice, and crack open a beer? Than by all means, you can make a hearty dish that’s sure to put some meat on your manly bones. There’s no better way to banish winter chills than chili—the king of comfort food, and the meal that cooks itself while you watch the game. Not a sous-chef? Don’t even know how to pronounce that? No worries. There’s no reason you can’t whip up a mean chili without the missus. We get it—you’re so not the recipe-clipping type of guy—but for this, you might want to make an exception. Bust out your measuring cups and fire away. Here’s your mission if you choose to accept it: chili, two ways.

TAILGATE CHILI
Executive chef William Muzioof of View in Oakdale, NY shares his secret to win over your gang on game day.
What you need:

Ground Chuck Beef: 4lbs

Kidney Beans (soaked): 1lb

Onions (minced): 10oz

Red Peppers (chopped): 4oz

Green Peppers (chopped): 4oz

Jalapeno Peppers (chopped): 2oz

Vegetable Oil: as needed

Garlic Cloves (minced): 3each

Chili Powder: 1oz

Cumin Ground: 1oz

Oregano (dried): 1Ž2 oz

Tomato Puree: 3 fluid oz

Beef Stock: 16oz

Beer: 12oz

Tomato Concasse: 1 1Ž2 lbs

Garnish: Onions, Cilantro,

Cheddar & Jack Cheese

Get Cooking:

Season the beef with salt and pepper.

Sweat the onions in hot oil. Add the red, green and jalapeno peppers and cook until almost tender. Add Garlic and cook until aroma is apparent.

Add Beef and sauté until lightly seared.

Add spices and sauté briefly. Add tomato puree, beef stock and beer. Mix together with the beef.

Bring Chili to a simmer. Cover the pan and braise the meat on the stove until tender.

Add tomato concasse and the kidney beans. Heat the chili thoroughly. Adjust seasoning with salt and pepper.

Garnish each serving with onions, cilantro and cheeses.

(Yields 15 Servings)

SMOKY BACON-CHIPOTLE CHILI
If Bacon’s your thing (we know it is!) than chef Damien O’Donnell of Harbor Grill in East Hampton, NY has your ticket to bacon-y bliss:

What you need:

Ground Beef – 3lb

Applewood Bacon, Diced – 3/4 lb

Onion, small dice – 1 large

Garlic, chopped – 1/4 cup

Chipotle Peppers, chopped – 6 ea

Diced Tomatoes – (3) 14 oz cans

Cumin -1 Tbls.

Cinnamon – 1/2 tsp

Dark Beer (Brooklyn Brown) -1 bottle

Black Beans 1- 14 oz can(strained)

Lime Juice – 2 Limes

Cilantro – 1/2 cup

Salt and Pepper

Get Cooking:

Heat a 10 qt pot over medium to high heat. Brown the ground beef and season with salt and pepper. Strain the meat through a collander to discard the grease. In the same pot saute the bacon with the garlic, onion, cumin and cinnamon until the onions are just tender and the bacon starts to just crisp. Next add the beer, tomatoes, chipotle peppers and strained ground beef and let simmer on low to medium heat for 45 minutes. Finally add the black beans, cilantro, lime juice and check to see if it needs a little salt and pepper. Let simmer for 10 minutes and done!

Melt some cheddar cheese over the top and serve in a large bowl with a mound of tortillas chips on the side.

Janene Mascarella is a lifestyle writer whose work has appeared in The Washington Post, CNNMoney, American Way, Self, Glamour, Cooking Light, Women’s Health, Woman’s Day, Bella, Mint.com, Currency, Parenting, Parents, Family Circle, American Baby, AOL Travel, and iVillage. Follow her on Twitter: @MrsWrite