I love this time of year. Yes, because of snow and being able to enjoy a ski run or two, but also because the Super Bowl is right around the corner – and it’s time to get cooking!
I try to get my menu planned ahead of time so I can enjoy the game and not have to worry about being stuck in the kitchen. One of my favorite go-to menu items is chili; in fact, I usually make an entire chili bar, complete with slow-cooked red chili that can be eaten Frito-pie style, on hot dogs or over nachos – it’s amazing how many things can be created with just one big pot of chili. Set everything up (including sides of cheese, sour cream, jalapenos and all of your other favorites) buffet style, with plenty of plates and utensils. For some great ideas on how to create your own chili/nacho/hot dog bar, visit this Pinterest board. And for a super game day recipe, here’s my family’s favorite…
Yield, makes 10 servings
1 lb Ground Beef
1 lb Steak, Chopped
1 Onion, Chopped
2-4 Cloves of Garlic, Minced
2 Cans of Kidney Beans with Liquid
1 Can of Black Beans with Liquid
1 Can of Pinto Beans with Liquid
2 Cans of Diced Tomatoes with Liquid
2 Cups of Beef Stock
1 tbls Chili Powder
1 tbls Dried Oregano
½ tbls Cumin
1 tsp Salt
1 tsp Cocoa
½ tsp Red Pepper Flakes
- Place ground beef, steak, onion and garlic in skillet over medium heat. Cook until meat is evenly brown. Drain grease, and pour into Crockpot.
- As the beef, onions and garlic are cooking, you can go ahead and put the remaining ingredients in the Crockpot. Stir ingredients together.
- When all of the ingredients are in the Crockpot, put the lid on and cook on low for at least 8 hours.
Since you’re slow-cooking this, it doesn’t really matter on the cut of meat you use, but when I’m cooking the entire recipe on the stove-top, I try to get a nice cut of meat so that the meat is tender when served. Also, I recommend preparing this recipe the day before the Super Bowl and cooking it overnight; that way, it’ll be done in time for the game and you can just set the Crockpot to “keep warm.”