It seems dear friends that Super Bowl Sunday has surpassed just about every major holiday as the FOOD event for most Americans. Whether at home or in a sports bar, food for many is more important than the game...people spend weeks planning menus, stocking up on junk food and junk beverages...slaying many a New Year's resolution in the onslaught of Doritos, Taquitos and Margaritos...um, I mean margaritas...
Being a self-proclaimed food snob and a die hard, New England Patriots fan, I have had MANY opportunities in recent years to tweak the football food fanfest...take that Eagle Fan Cousins...and so may I offer some healthier, more refined pub grub to enjoy whilst quaffing local micro-brews or one of my signature cocktails?
American-style chili is a tailgating staple and with a few substitutions, additions and modifications can be a healthy and tasty selection for game day. The original 5 bean chili from which I developed my own award winning recipe was created by a dear family friend, Kathy Christafides...I have take a really good, hearty, one pot meal and kicked it up a notch with some lower fat and higher fibre substitutions....and I have sneaked a few veggies in for flavor and good measure too!
Five Bean Chili con Carne serves 10-12
Ingredients:
2 pound chuck roast, trimmed and cubed into 1/2 inch pieces
1 pound ground pork
1 pound ground veal or chicken
1/4 cup flour
1/2tsp kosher salt
1/2 tsp black pepper
safflower or vegetable oil
1 large onion, chopped into small dice
2 jalapenos, minced; remove seeds and white ribs if less heat is desired
2 cups baby spinach, washed and chopped
1 medium zucchini, chopped into small dice
2 cups fresh or frozen corn kernels
2 15 1/2 ounce cans red kidney beans,drained and rinsed
1 15 1/2 ounce can black beans. drained and rinsed
1 15 1.2 ounce can cannelini beans, drained and rinsed
1 15 1/2 ounce can chick peas. drained and rinsed
1 15 1/2 ounce can pinto beans. drained and rinsed
1 28 ounce can diced fire roasted tomatoes
12 ounces light beer ( I use Sam Adams Light)
1/4 cup Hot Mexican Chili Powder
2 tsp cumin
1/2 tsp turmeric
1 tbsp minced garlic
1 tsp oregano
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 to 1/2 tsp cayenne pepper, to taste
1 cup vegetable broth or water
Method:
Place cubed beef chuck in a large zip top bag and toss in the flour, pepper and salt. Secure top and shake the beef until well coated with seasoned flour. Remove beef from bag, shaking any excess flour from the meat. Set aside.
In a large dutch oven or stock pot (10 qt or larger), heat 3 tbsp oil until shimmering. Add the flour coated beef, sauteing until golden brown on all sides. Remove from pot and set aside on a paper towel lined plate.
Add an additional tablespoon of oil to the pot and add the ground meat to the pot, breaking up the meat with a wooden spoon. Cook over medium high heat until no pink remains. Remove meat with a slotted spoon from pot to plate with cubed beef.
Add additional 1 tablespoon of oil (if needed) to the pot. Add onion to pan and cook until translucent. Reduce the heat to medium and add the garlic, zucchini, spinach, corn and jalapeno. Cook for 5-8 minutes, stirring occasionally or until the vegetables just start to brown.
Return the meat to the pan and stir to thoroughly incorporate.
Stir in all the dried spices and stirring over medium heat for 3 minutes. This will allow the dried spices to "bloom".
Add in the beer and can of tomatoes. Increase the heat to medium high and bring the mixture to a boil. Using a wooden spoon scraped the browned bits from the bottom of the pot. This is called "fond" and is full of rich flavor. Lifting this layer of flavor off the bottom of the pot will reduce the chances of developing a burnt taste.
Once boiling, reduce the heat to low, cover and simmer for 1 hour, stirring occasionally.
After one hour, stir in the beans and add up to 1 cup of vegetable broth or water, adjusting more or less to desired consistency. Continue to simmer for another 30-40 minutes or until the cubed beef is fork tender.
Taste seasoning and adjust. If you would like hotter chili, consider adding more cayenne pepper or some fresh Serrano chilies.
I like to set up a "fixin's bar" so folks can top their chili as they like.
Accompaniments: Tortilla or Corn chips, shredded Cheddar or Monterrey Jack cheese, sour cream, sliced black olives, chopped onion, pickled jalapeno slices, chopped scallions, diced avocado, cornbread and or serve in bread bowls.
Tailgating Tip: Purchase the large sized lunch bags of corn chips or tortilla chips. Carefully open the bag, making sure not to rip down the sides...add a scoop of chili to the bag and gently crunch the chips into the added chili...dive in with a spoon and enjoy!
Bread bowls
1 bag of Frozen bread dough (usually 5 loaves) makes up to 15 bread bowls
Olive Oil Spray
Follow the package directions for thawing.
Method:
Cut each loaf into thirds and form each third into a ball. Place the bread balls smooth side up on a parchment lined baking sheet (6 to a sheet). Spray the tops of the bread with oil and cover loosely with plastic wrap. Allow to rise for 30-45 minutes in a warm area.
Preheat the oven to 400*. Place a 2 quart casserole dish half filled with boiling water in the oven as it is preheating.
Remove the pan of water from the oven once it hits temperature and place the bread balls in the lower third of the oven. Bake for 25-30 minutes or until the bread is golden brown. Cool on a wire rack so the bottoms do not become soggy. Repeat procedure with remain loaves for desired number of bread bowls.
Once cooled, using a serrate knife, slice off the top 1/3 of the bread ball. Using your fingers, pull out the bread from the center of each loaf, hollowing it out thus forming your bowl. Use the bread bowls for chili, chowder, stew or other hearty soups.
Save the bread from the innards, and serve with an spinach-artichoke dip or store in a freezer bag, and freeze for future use as fresh bread crumbs.
Recommended beverages:
Bloody Maria
Ingredients per serving
1 bottle Corona beer
3 ounces spicy vegetable juice
1 1/2 ounces peppered vodka
1 ounce lime juice
1 tsp worcestershire sauce
1/4 tsp cumin
1/4 tsp celery salt
Garnish: lime wedge, seasoned salt
Method:
In a shallow dish, thoroughly combine 1 tbsp coarse sea salt, 1 tsp black pepper, 1 tsp celery salt, 1/2 tsp cumin, 1/4 tsp cayenne pepper.
Wet the rim of a beer glass with lime juice.
Dip the wet rim of the glass in the seasoned salt mixture. Set aside
In a cocktail shaker, combine the vodka, vegetable juice, lime juice, worcestershire sauce and seasonings. Add 1 cup ice and shake until chilled and combined.
Pour strained mixture into prepared glass. Slowly pour the beer into the glass. Squeeze a wedge of fresh lime on top of beer foam. Drop wedge in glass. Enjoy.
For more heat, add a few dashes of Tobasco sauce when pouring in the beer.
Pineapple-Mango Margarita makes 4 drinks
Mango margarita base
12 ounces mango chunks
4 ounces fresh pineapple chunks
1/2 cup water or pineapple juice
1/4 cup sugar
pinch of sea salt
In a blender mix these ingredients and blend until smooth. Taste and add more sugar if needed Pour mixture through a strainer into a 2 cup measure.
For the drink:
3 cups ice
Mango base
6 ounces tequila
2 ounces triple sec
1 ounce fresh lime juice
Limes, mint, cubed pineapple and mango as garnish.
Rinse blender. Add mango base, tequila, triple sec and lime juice to blender. Add ice. Blend until smooth.
Pour into margarita glass dipped in pineapple juice and rimmed with equal parts salt and sugar.
Garnish with mint and 2 chuncks each pineapple and mango on a skewer.
Wine recommendation:
2010 Cline Sonoma Zinfandel; open about 1 hour before serving.
Bon Appetit! Go NE Patriots!!
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