There’s a big game on the horizon, and the thing on many foodie’s minds is not the points spread, but the table spread. For a game day, there’s nothing we love more than chili. Those of you who have gotten to know what Organizing Dinner is about can probably guess our number one reason why: it’s flexible! Our favorite 3 chili recipes include these ingredients, separately, as their base: hot italian sausage, chicken, and sweet potatoes. Talk about variety! In addition to that, we’ve recently had chili made with ground beef and cocoa powder, and chili made with steak and garbanzo beans that were both delicious. In our opinion, as long as you put out an abundant choice of toppings, the sky is the limit for ingredient combinations that go into the chili. And if you know us really well, you can probably guess our number two reason why we love chili: it can be made ahead of time! Almost all chili holds up great in the freezer, or even the refrigerator for up to two days. (The Wisconsin Cheddar Cheese Chili below is one that is best served immediately, as opposed to frozen, but if you want to make ahead and freeze, substitute one package of Velveeta for the cheddar sauce.)
Here are two chili recipes that pit Pitt against Green Bay, just like the big game. The first is a Philly Cheese Steak-inspired chili, and the second pays tribute to the dairy/beef state of Wisconsin, Wisconsin Cheddar Cheese Chili. Choose the recipe that best represents your team, or make both for a Steelers Vs. Packers spread. Also, visit our website for our favorite vegetarian chili recipe made with sweet potatoes and kidney beans.
Pittsburgh Steelers Super Bowl Chili
aka Philly Cheesesteak Chili
Heat oil in large heavy pot over medium high heat. Combine salt, pepper and flour with a fork. Toss sirloin cubes with flour to coat. Brown meat in pot on all sides and remove meat to a plate. If necessary add more oil to pan and add onions. Cook onions over medium heat until they begin to soften. Stir in garlic, green, red and jalapeno peppers and cook for 3 to 5 minutes. Add chili powder, cumin, oregano and mushrooms. Continue stirring for one minute. Return browned meat to pan and pour in beer and beef broth. Bring to a boil and then reduce heat to a simmer. Stir in tomatoes, and cook for 45 minutes or until meat is tender. Serve with a squeeze of Cheese Whiz, and saltine crackers, or toppings of your choice.
Green Bay Packer Chili
aka Wisconsin Cheddar Cheese Chili
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 2 14-ounce cans Diced Tomatoes, undrained
- 2 small cans chopped green chilies
- 1 cup beef broth
- 1/2 teaspoon black pepper
- 2 tablespoons chili powder
- 1/2 teaspoon ground cumin
- 2 tablespoons butter
- 2 tablespoons flour
- 3 cups cheddar cheese
- 3/4 cup milk
- 1 teaspoon paprika
In a large saucepan, cook the beef, onions and garlic until meat is no longer pink. Stir in the tomatoes, chilies, broth, pepper, chili powder and cumin and bring to a boil. Reduce heat, and simmer, uncovered, for 20 minutes. Meanwhile, in a separate, small pan on stove melt butter and flour over medium heat, stirring frequently, to make a paste. Stir in milk aggressively until blended. Stir in cheese until melted. Add cheese sauce to chili, and stir to blend. Serve immediately over noodles (optional) and/or with toppings of your choice such as diced red onion, crumbled tortilla chips and jalapeno slices.