Monday, January 28, 2013

Chili Cook-Off

I love traditions, especially when those traditions are based around food. The last couple of years, on Super Bowl Sunday, we've made chili and watched the game together (or rather, Kevin has watched the game and I join in for the halftime show). I have two favourite recipes that we alternate between: one meaty and one vegetable-y. Each brings it's own flavour to the table (or couch) so it's hard to choose between them. I've decided to share both.

Moe's Easy Chili con Carne
This is the recipe we grew up with as kids so it takes me back to a happy place whenever we eat it now. It's crazy easy to prepare, it just needs a few hours to stew (so to speak).

1 pound lean ground beef, browned & drained (we use 1 package of Yves Veggie Ground Round)
2 cans tomato soup
1 cup water
2 chopped onions
1 chopped green pepper
1 cup chopped mushrooms
1 cup chopped celery
1 can red kidney beans, rinsed
1 can white beans, rinsed
1 tsp salt
1 tbsp sugar
4 tbsp chili powder
1 tsp pepper

In a large saucepan, mix together all ingredients and simmer several hours.

 {also makes great chili dogs!}

Vegetarian Mixed Bean Chili
This recipe includes half a bottle of beer so if anyone is turned off by the "vegetarian" in the title, coerce them with the other half of the beer.

olive oil                                                                     2 tsp salt
1 onion, diced                                                           2 cans mixed beans, rinsed
3 carrots, peeled & diced                                          1 cup frozen corn kernels
3 celery stalks, diced                                                 1 - 28 fl oz can diced tomatoes, with juice
1 zucchini, diced                                                        1/2 bottle of beer
1 jalapeno pepper, seeded & minced                         water or vegetable stock
3 cloves garlic, minced                                               1 lime
1/8 cup chili powder
1 tsp ground cumin
1 tsp basil
1 tsp oregano
1 bay leaf

In a large pot saute onion, carrots, celery, zucchini, jalapeno, & garlic in olive oil until tender. Add chili powder, cumin, basil, oregano, salt, & bay leaf. Saute 2-3 more minutes then add beans, corn, tomatoes, & beer. Drink the rest of the beer. Add water or stock to cover and let simmer for an hour, stirring often. Squeeze in the juice from the lime right before serving.

We typically serve the meaty chili with French bread and the vegetable chili with focaccia bread but both are good served over mashed potatoes or rice as well.

Who are you cheering for this weekend?
 {team emblems borrowed from Google images, copyright NFL}

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