Since moving away from Atlanta, my interest in football has (sadly) dwindled. However, I hop on the bandwagon every February and get pumped about Super Bowl Sunday. We love having people over and sharing the excitement -and for me, it’s great reason to cheer for the underdog (GO RAVENS GO!). Last year, we shared the excitement with Ryan’s law school buddies. It was a perfect reason for everyone to get together, and I enjoyed myself far too much. This year won’t be as crazy now that I’m “with child” – but it’s still a perfect excuse to make some delicious man food.
The picture doesn’t do it justice – and in fact I was worried that you might think it looks similar to Lucy’s dinner. But trust me, if you are a fan of meaty chili – this recipe is a must try. I decided to use all ground beef instead of how the following the recipe called for pork, beef chuck and bacon, since I have an odd aversion to pork now that I’m preggers. But this chili is DAY-UM good. Enjoy!
Let’s hope the Ravens take this one home!
Super Bowl Sunday Chili
Ingredients:
2-3 pounds ground beef
1 can kidney beans
1 can baked beans
1 can black beans
2 (28 ounce) cans diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 cubes beef bouillon
1 cup beer (I used Mill St Organic)
1/4 cup chili powder
2 tablespoons Worcestershire sauce
1 tablespoon minced garlic or garlic powder
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g. Tabasco™)
1 teaspoon dried basil
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
Cheese, sour cream and Tostito chips for garnish if desiredDirections:
Heat a large pan over medium-high heat. Add the chopped onion and crumble the ground beef into the hot pan, and cook until evenly browned. Drain off excess grease and pour into a slow cooker.
Add the following to the slow cooker: all beans, diced tomatoes and tomato paste. Add the celery, green and red bell peppers, bouillon, beer and season with all spices as listed. Stir well to blend, then cover and simmer over low heat for at least 4-6 hours, stirring occasionally.
After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary.
Tip: We made the chili the day before (heated it for 6 hours) and then refrigerated it. We reheated it and served it the next day. The taste was much different (so much better!) the next day.
To serve, ladle into bowls, and top with chips andor shredded Cheddar cheese and sour cream.Adapted from Allrecipes.com
Hi! I’m Kim. I’m the “strawberry ginger” behind the curtain. Learn more 
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