Jan 29, 2014 6:00 PM by Jennifer English

Let's Make a Meal: Super Bowl Chili

Somewhere along the line, the game of football became as much about food as sport. From the pre-season tailgate to the Super Bowl, no other major team sport is as inextricably linked to cooking and eating together, to sharing. By the time we get to Super Bowl Sunday, regardless if our home team is playing or not, we gather as a nation for the last great culinary sports hurrah of the year. (Or the first depending on how you look at it).

Traditions vary. Some clans celebrate with a classic menu or theme that changes little from year to year. I call this a Classic Super Bowl party. Some parties revolve around a menu of offerings reflective of the 2 teams & cities involved. This is called a Match-Up Super Bowl Party. Pundits search for a link to create a theme such as this year's first legalized pot connection between Seattle & Denver. I have one dear friend who makes Ramos Gin Fizz drinks by the pitcher once a year on Super Bowl Sunday. I loved getting an invite to those parties.

Personally, I have a patchwork of Super Bowl Sunday traditions to choose from this year and I am going to go with a tried and true Super Bowl Essential. Chili. A Big pot of chili can be made in advance, it has super flavor, big, bold, and delicious. It is economical and hearty. But in my world, I am going to make a pot of very special chili, that was the late great Elizabeth Taylor's favorite. I am making Chasen's Chili this year and sharing the recipe with you.
I will serve this with along with a chili and chips garnish bar complete with sour cream, guacamole, tortillas and chips, salsa and ice cold beer. I am also going to start the evening with a pitcher of Ramos Gin Fizz cocktails, but you can feel free to offer pitchers of freshly squeezed Margaritas instead.

Chili Ingredients:

1/2 pound dry pinto beans
1 (28-ounce) can diced tomatoes in juice
1 large green bell pepper, chopped
2 tablespoons vegetable oil
3 cups onions, coarsely chopped
2 cloves garlic, crushed
1/2 cup parsley, chopped
1/2 cup butter
2 pounds grass fed beef chuck, coarsely chopped
1 pound pork shoulder, coarsely chopped
1/3 cup Gebhardt's brand chili powder
1 tablespoon salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons ground cumin


1. Rinse the beans, picking out the debris. Place beans in a Dutch oven with water to cover. Boil for 2 minutes. Remove from heat. Cover and let stand one hour. Drain off liquid.
2. Rinse beans again. Add enough fresh water to cover beans. Bring mixture to a boil. Reduce heat and simmer, covered for one hour or until tender.
3. Stir in tomatoes and their juice. Simmer 5 minutes. In a large skillet sauté bell pepper in oil for 5 minutes. Add onion and cook until tender, stirring frequently. Stir in the garlic and parsley. Add mixture to bean mixture. Using the same skillet melt the butter and sauté beef and pork chuck until browned. Drain. Add to bean mixture along with the chili powder, salt, pepper, and cumin.
4. Bring mixture to a boil. Reduce heat. Simmer, covered for one hour. Uncover and cook 30 minutes more or to desired consistency. Chili shouldn't be too thick-it should be somewhat liquid but not runny like soup. Skim off excess fat and serve.Makes 10 cups or 6 main dish servings.

Ramos Gin Fizz


1 1/2 oz. gin
1 Tbsp. simple syrup (1:1)
1/2 oz. fresh lemon juice
1/2 oz. fresh lime juice
1 fresh egg white (pasteurized if you like)
1 oz. heavy cream
3 drops orange flower water
1 oz. club soda, chilled
Tools: shaker, strainer
Glass: highball


Combine first seven ingredients in a shaker without ice and shake vigorously to combine. Add ice to the shaker and shake again for at least a couple of minutes (more if you have it in you). Strain into a glass, top with club soda, and stir.


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