|I've been making this chili for years, and it's too good to save just for the Superbowl!|
We still have a few weeks before Superbowl Madness takes over the U.S. but I thought it would be fun to update the photos of this favorite Not Just for the Superbowl Chili as today's pick for the month of Daily Phase One Recipes. For years this was my signature chili recipe for Denny family Superbowl parties, and it got the name when we decided the chili was too good to save just for the Superbowl! (You can see all the Phase One recipes from the month by clicking Daily Phase One Recipes. Check after the recipe for Phase One Flashbacks from this day in 2012 and 2013.)
If you're not a native English speaker, you might wonder about the word *chili*. In the U.S. *chile* usually refers to the spicy vegetable peppers used to season foods, while the spelling *chili* means a slowly simmered dish made with meat, tomatoes, onions, spices and sometimes beans. My signature chili is heavy on the meat and light on the beans, and although there's a long list of ingredients, it's actually pretty easy to make. This chili features both mushrooms and black olives, for a slightly different take on chili, and i like it with a lot of finely chopped cilantro added at the end. (My family has some cilantro haters though, so the cilantro is definitely optional!) I made half the recipe to update these photos, but this freezes well, so make the whole batch if you have a pot that's big enough. And although Not Just for the Superbowl Chili may have more saturated fat than the South Beach Diet would prefer, for Superbowl food, this is pretty healthy. (Check South Beach Suggestions for a way to reduce the saturated fat.)
Soak dried red beans overnight and simmer on low until the beans are tender, or use canned red beans if you're short on time. Rinse canned beans well with cold water.
Brown the pork sausage and ground beef well, breaking apart with a turner as it cooks. (If you're making the full batch, I'd brown the meats separately.)
Add the browned meat to the soup pot along with the black (and red beans if you're using canned beans), beef broth, tomato sauce, water, and diced tomatoes and let the mixture start to simmer.
Then add the ground cumin, dried oregano, chile powder, Ancho chile powder, cayenne, dried parsley, and Epazote (if using) and cook about 1 minute. Add the onion-spice mixture to the chili.
If you started with dried beans, add the cooked red beans as soon as they're tender. Cut up the mushrooms and olives and add the chili. Let it simmer on low for a few hours.
At this point add a generous amount of chopped fresh cilantro (or sliced green onions would be good if you're not a cilantro fan.) Cook about 15 minutes more. Serve hot with chili toppings like cheese, sour cream, and avocado if desired.
And just for the fun of it, here's the original photo from 2006 when I first shared this recipe!
Not Just for the Superbowl Chili
(Recipe created by Kalyn and served at many Denny Family Superbowl parties through the years. This is half the recipe which makes 8-10 servings as part of a Superbowl buffet; see after the recipe for link to the original recipe, which is double these amounts.)
1 cups dried red beans, soaked 8 hours or more in cold water
(or substitute 2 cans -15 oz. each- red beans)
1 1/2 tsp. chicken soup base (for cooking beans)
1/2 tsp. garlic powder (for cooking beans)
1/2 tsp. onion powder (for cooking beans)
1/2 tsp. olive oil (for cooking beans)
1 can black beans (15 oz.), rinsed and drained
12 oz. low fat pork sausage
(I use Jimmy Dean variety labeled 50% less fat)
1 lb. lean ground beef
2 cans (14 oz.) beef broth or 4 cups homemade beef stock
1 can (14.5 oz.) tomato sauce
1/2 can water (rinse out tomato sauce can)
2 cans (14.5 oz.) diced tomatoes
2 tsp. olive oil (for sauteeing onion and spices)
1 med onion, diced small
1 T minced garlic
1 1/2 T ground cumin
1 1/2 T dried oregano
1 1/2 T ground chile powder
(or more, use New Mexico chile powder if you can find it)
1/2 T Ancho chile powder (optional but very good)
1/2 tsp. cayenne pepper (or more, to taste)
1 T dried parsley
2 tsp. Epazote (optional but recommended)
8 oz. white mushrooms, cut in quarters (or more)
1 can (6 oz.) black olives, drained and cut in half lengthwise
salt/pepper to taste
1/2 cup chopped cilantro (optional) plus additional cilantro or parsley to garnish (or use sliced green onion if desired if you're not a cilantro fan)
grated cheese, sour cream, or diced avocado for garnish (optional)
If you want to use dried red beans, soak overnight in cold water to cover by a few inches. The next day, drain the soaking water and put soaked red beans in saucepan with enough water to cover. Add chicken soup base, garlic powder, onion powder, and olive oil and bring beans to a gentle simmer. Cook about one hour, until barely tender. (The small amount of olive oil prevents the "foam" that comes when dried beans are cooking. You can omit if you prefer.)
While beans cook, in very large frying pan, brown pork sausage well, breaking up with turner as it cooks. Remove from pan, rinse if desired, and place in large soup pot. Next brown ground beef well, breaking up with turner, rinse if desired, and place in soup pot. (You can cook the pork sausage and ground beef together if you have a large frying pan.) Add beef broth, tomato sauce, water, diced tomatoes, and canned black beans and bring the soup pot ingredients to a gentle simmer. (If you're using canned red beans, you can add them now.)
Wipe out frying pan and add 2 tsp. olive oil. Add diced onions and saute 5 minutes, until slightly browned. Add garlic and cook 1-2 minutes, then add ground cumin, dried oregano, chile powder, Ancho chile powder (if using), cayenne, dried parsley, and Epazote (if using), and cook about 1 minute more. Add onion-spice mixture to chili, along with chopped mushrooms and sliced black olives.
When red beans are tender, drain and add to the chili with about a cup water. Let chili simmer on low several hours more. Add cilantro if desired last 15 minutes of cooking time. Taste for salt/pepper and serve hot, with cheese, sour cream, and avocado to garnish if desired.
South Beach Suggestions:
Chili like this one that's heavy on meat and other ingredients besides beans is a great food for any phase of the South Beach Diet. This version of chili probably has more saturated fat than South Beach recommends, but you can use a fine strainer and rinse the browned meat with the hottest water you can get from your tap, and a lot of the fat will be washed away.
Phase One Flashbacks:
January 16, 2012: Slow Cooker Balsamic and Onion Pot Roast
January 16, 2013: "Breaded" Pork Chops with Mustard Sauce
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Chili That's Not Just for Superbowl Sunday:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Black Bean and Beef Chili with Cilantro, Lime, and Avocado Salsa ~ Kalyn's Kitchen
Wendy's Chili Recipe ~ CopyKat Recipes
Turkey and White Bean Chili with Chocolate ~ Kalyn's Kitchen
35 Chili Recipes to Kick Start Fall ~ Aggie's Kitchen
Amy's Amazing White Chicken Chili ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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