Super Bowl Chili Recipe

Super Bowl Chili Recipe

Let me get a few things off of my chest right now.

1. Harrison was down at the half-yard line. It was no touchdown;
2. That was not "roughing the quarterback". You know what I am talking about;
3. Pittsburgh held on just about every play
4. The Cardinals were robbed, just like Al Franken is doing to Norm Coleman in Minnesota

That being said, you are probably wondering what the secret to my Super Bowl Chili is. In the spirit of charity I will share:

1pound ground venison

1/2 pound of Bob Evans breakfast sausage (white roll)

About 2 tablespoons of dried out Anaheim and Ancho chilies that have been sitting on your counter since August. If you don’t have these handy I suppose you could add more chile powder 1 Tablespoon of chile powder

1 can of tomato sauce (bigger than the little ones, but not the Cosco huge can)

1 can of tomato paste (same size as tomato sauce can)

1 medium onion

2 cloves garlic mashed

1 can RO*TEL 

1 can of beans, kidney

1 red pepper, although you could use a green or orange pepper

1 half-bottle Saranac Vanilla Stout beer put in the empty tomato sauce and paste cans and swished around to get the residual goodness out. Of course drink the other half.

 Some prudent measure of the following, between a tsp and a tablespoon. Your a grown up you decide

Worcestershire sauce

Cumin

Oregano

 Brown Sugar

2/3 cup (dry measure) beef broth to thin it out a bit

 I think that is all I threw in. I browned up the meat first. You need the sausage to give the venison some grease, as deer meat is really lean. While it’s browning, call your wife and ask her where the stuff you can’t find is, After you hang up,  dump the tomato cans and the RO*TEL in a big enough pot. As mentioned above swish beer around in cans to get out all of the paste and sauce. Add whatever spices you are adding. Dump the browned meat in. In whatever leftover grease there is and maybe some olive oil, brown up the onions and garlic. When that is "translucent" or just cooked, dump it in mix. It should be way too thick, so dump in the beef broth. If you don’t have beef broth, I suppose water, or more beer, or maybe even a cup of coffee might do. Stir and when it starts bubbling put it on low. I put a lid on mine to prevent staining of walls and counter from splattering chili. If there is anything left on the counter or on the recipe list you may as well add it now, except for the beans. If you are so inclined, you can look up any of the 12,000 chili recipes on the web and add anything from those you think might work. Once everything is in there, go to your sons basketball game, go jogging, say a rosary, look for tax related paperwork, go to the store and buy chips and anything else you forgot for the big game. After its cooked a long time you can serve it as is, or you can cook some macaroni elbows, grate some sharp cheddar, and put the former under and the latter over the concoction. Eat. Repeat as necessary. Store residual and go watch Super Bowl and be disappointed that the Browns are not in the big game again.

Comments

[palinurus]

I love the post and the idea of a recipe trading. However, no real man would have either "vanilla stout" or an "orange pepper" within 100 yards of his house. I say this with all respect.