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This Sunday is the Super Bowl, and if you’re like me, you’re racking your brain for some great “football food” ideas.  Chili is an All- American crowd pleaser, and these recipes will be sure to please your crowd!  I started my chili cook-a-thon with a super easy Green Chili Chicken Chili.  Whew, that’s a mouthful!  Its a delicious spin on a white chili, using your favorite jar of green chili salsa.  The second chili I made is a classic red chili.  This is the first time I have ever made chili from scratch, and I have to say, its pretty fantastic!  Its zesty and flavorful, and I hope you like it!  The possibilities are endless with these recipes.  Get creative with it! I’ll include some ideas after the recipes to get you started, and if you have any to share with me, I’d love to hear them!  Let me know what you think!

Green Chili Chicken Chili

4 c. jarred green chili salsa (tomatillo salsa will work also)

4 skinless, boneless chicken breasts, cubed

1 can black beans, drained and rinsed

1 can cannellini beans, drained and rinsed

1 can corn, drained

1 medium onion, diced

salt and pepper

cooking spray or olive oil

Directions

In a large Dutch oven, sautee the onion in either the cooking spray or olive oil, your choice.  When onions just begin to become transparent, add chicken and cook until no longer pink in the center.  Once chicken is done, add the rest of the ingredients. Mash some of the beans to thicken the mixture, if desired.  Season with salt and pepper to taste.  Simmer one hour over medium-low heat.  Fill you bowl,  and fill your tummy!

Zesty Fiesta Chili

6 slices thick cut applewood smoked bacon, cut into 1/2 inch pieces

4 cloves garlic, finely chopped

1 large white onion, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 jalapeno pepper, seeded and finely chopped

3 T. chili powder

1 T. ancho chili powder

2 T. chipotle chili powder

2 tsp. dried oregano

1 T. paprika

1 T. ground cumin

2 lb. extra lean ground beef (I use 96/4)

1 c. beer (optional)

1 can dark red kidney beans, drained and rinsed

1 can light red kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 (24 oz) crushed tomatoes

1 (24 oz) diced tomatoes with green chilies

salt and pepper to taste

Directions

In a large dutch oven, brown bacon until brown and slightly crispy, stirring occasionally.  Add the onions, garlic, peppers, chili powders and spices.  Cook until vegetables are tender and the spices really start to make your nose happy.  Add the ground beef. Be sure to really break it up with with your spatula or wooden spoon.  Add the beer if you are using it and the beans.  Give it all a good stir and add the tomatoes.  Turn down the heat to low and simmer, uncovered for 1 1/2 hours.

Note:

If you like your chili less zesty, skip the jalapeno and cut back on the chili powders.

Now for some fun ideas…

Make a chili buffet!  Let everyone build their own bowl.  Prepare a buffet of shredded cheeses, sour cream, chives, diced onion, tortilla chips, chopped tomato, avocado, and cornbread (graham cracker cornbread from my “Meals for Days” post would be excellent with this).

Nachos!  Either chili would make outstanding nachos!  Grab a baking sheet, cover it in your favorite tortilla chips, Top with one (or both!) of the chili recipes and cover in cheese.  Broil until cheese is melted and bubbly.  Serve with Sour cream and Guacamole. (For a great guac recipe, read my “Party Perfect” post)

Frito Pie!  You know the drill…

And last but not least, Chili Dogs!!!

Now for the final BONUS recipe a la Clint…

Cooking Daddy’s Chili

Once cooked, mix the two chilies together in one bowl for a flavor explosion!  Add several shakes of Red Dot hot sauce for even more kick… if you can handle it!

Clint did this once we had leftovers of both recipes and said it was, in his opinion, the ultimate chili recipe.  I can’t deny that it was an addicting combination!

Happy Cooking!

Amanda

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