We made this for Super Bowl Sunday last year. It was awesome. I didn’t have a dog in that fight, so we didn’t miss not tuning in and the game turned out to be just an excuse to fix some great game-day food. Though we still will be spending our day doing other things to the neglect of SB XLV, this year is a different story. I’ll simply suggest that you should go with some good Wisconsin Cheddar when making your ingredient selection for this Lombardelicious game-day dish. Don’t call me to tell me how much you enjoyed the dish or the game until Monday morning!
Ingredients
½ lb. dry pinto beans
½ lb. dry small red beans
3-4 dried California chiles
8-10 dried small red peppers such as Chile Japones or Chile de Arbol peppers
2 Tbsp. beef base
8 c. water
¾ lb. ground beef or turkey
1 tsp. canola oil (if using turkey)
1 medium yellow onion – finely diced
¼ c. masa de harina (corn flour)
½ c. water
1 8 oz. jar of medium salsa
1 6 oz. can tomato paste
¼ c. barbecue sauce
3 Tbsp. prepared chili powder
1 Tbsp. minced garlic
1 Tbsp. Kosher salt
½ Tbsp. smoked paprika
½ Tbsp. fresh ground black pepper
½ tsp. ground cinnamon
8 oz. cheddar or pepper-jack cheese
Sour cream
The Method
Place water, beef base, dried beans and chilies in pressure cooker and cook according to your devices instructions for dry beans.
Add onions and ground beef or turkey to frying pan over medium heat and cook until meat is lightly browned. If using ground beef, remove excess fat. Remove from heat and set aside.
Mix masa powder with ½ c. water prior to adding to cooker.
After beans and chiles have finished cooking, add in meat, onions, masa mixture, salsa, tomato paste, barbecue sauce, chili powder, garlic, salt, paprika pepper and cinnamon to cooker. Allow all ingredients to simmer together for an additional ½ hour, stirring occasionally. Serve and top with cheese and sour cream. Try not to eat too much.
Food for Thought
While this chili would not likely win any awards at the state fair or any chili cook-offs in the South due to the presence of the beans, which some chili purists feel don't belong in a serious chili, I was raised in a home where good beans were appreciated as a unique ingredient and not simply looked upon as a filler. And while it took me a while to acquire the taste for them, I definitely appreciate them now. As for the cinnamon, this is one ingredient you must not mistreat, either by omission or by using too liberally. But in the right amount, it adds something truly special to the gustatory landscape.
Recommended Sides: Cornbread or Tortilla Chips.
Ingredients
½ lb. dry pinto beans
½ lb. dry small red beans
3-4 dried California chiles
8-10 dried small red peppers such as Chile Japones or Chile de Arbol peppers
2 Tbsp. beef base
8 c. water
¾ lb. ground beef or turkey
1 tsp. canola oil (if using turkey)
1 medium yellow onion – finely diced
¼ c. masa de harina (corn flour)
½ c. water
1 8 oz. jar of medium salsa
1 6 oz. can tomato paste
¼ c. barbecue sauce
3 Tbsp. prepared chili powder
1 Tbsp. minced garlic
1 Tbsp. Kosher salt
½ Tbsp. smoked paprika
½ Tbsp. fresh ground black pepper
½ tsp. ground cinnamon
8 oz. cheddar or pepper-jack cheese
Sour cream
The Method
Place water, beef base, dried beans and chilies in pressure cooker and cook according to your devices instructions for dry beans.
Add onions and ground beef or turkey to frying pan over medium heat and cook until meat is lightly browned. If using ground beef, remove excess fat. Remove from heat and set aside.
Mix masa powder with ½ c. water prior to adding to cooker.
After beans and chiles have finished cooking, add in meat, onions, masa mixture, salsa, tomato paste, barbecue sauce, chili powder, garlic, salt, paprika pepper and cinnamon to cooker. Allow all ingredients to simmer together for an additional ½ hour, stirring occasionally. Serve and top with cheese and sour cream. Try not to eat too much.
Food for Thought
While this chili would not likely win any awards at the state fair or any chili cook-offs in the South due to the presence of the beans, which some chili purists feel don't belong in a serious chili, I was raised in a home where good beans were appreciated as a unique ingredient and not simply looked upon as a filler. And while it took me a while to acquire the taste for them, I definitely appreciate them now. As for the cinnamon, this is one ingredient you must not mistreat, either by omission or by using too liberally. But in the right amount, it adds something truly special to the gustatory landscape.
Recommended Sides: Cornbread or Tortilla Chips.
Your comment about the dog in the fight would have been funnier had the Eagles made it to the Superbowl. Right state, wrong team. :)
ReplyDelete