Super Bowl dishes for Sunday’s big game celebration
The Super Bowl is just a few days away and the excitement of family and friends gathering to share in this big sporting event is building. There are many side dishes to serve with today’s chili recipes, such as cornbread, chips, crackers and dips. That big bowl of chili is the main dish. Today’s recipes can be made with ground beef, ground turkey, sausage, venison or buffalo meat. Whatever you chose to prepare, enjoy the food and folks gathered no matter which team wins!
Vegetable chili in the pressure cooker
Marjorie’s vegetable chili is quick and easy to make. Brown 1 lb. of ground beef in a heavy pan. Add four stalks of chopped celery and four medium chopped onions with 1 pt. of tomatoes. Place in a pressure cooker and cook on medium heat for 75 minutes. Add one can of red chili beans and one envelope of dry chili seasoning. Taste for salt and cook another two to three minutes. Ann’s chili bean soup
Brown 1 lb. ground beef slowly in a heavy kettle. Add 1 cup chopped celery, 2/3 cup chopped onion, 1/4 cup chopped green pepper, 2-1/4 tsp. chili powder, 1-1/4 tsp. salt, two 1-lb. cans of red kidney beans and one 1-lb. can of tomatoes. Heat to boiling, turn down to low heat, cover and simmer on low for one hour.
Adam’s five alarm chili
Brown 1 lb. of ground beef and five to six Italian sausages. Place beef and sausages in a deep pot and add one chopped jalapeno, two chopped banana peppers, one chopped yellow bell pepper, one whole red onion, two packages of hot chili mix, one 16-oz. can of red kidney beans, undrained, two cans diced tomatoes and one 16-oz. can chunky pineapple. Bring to a boil. Simmer until desired consistency and vegetables are tender. When serving, top with sour cream and shredded cheddar cheese.
Spray large nonstick skillet with cooking spray over medium heat. Saute a 10-oz. package of ground turkey breast and one diced medium onion until browned. Transfer the turkey and onion mixture to a large soup pot. Add two 28-oz. cans of diced tomatoes, two diced medium zucchini, two medium diced yellow squash, one 15-oz. can of black beans, rinsed and drained, two 15-oz. cans beef broth, four diced celery stalks, two diced green peppers and one package dry chili seasoning. Bring to a boil, reduce to a simmer, cover and cook 40 to 50 minutes or until vegetables are tender.
In a large skillet, brown 2 lbs. of fresh ground beef. Drain off the fat. Put the beef in a 6-qt. pot with 1 qt. of tomato juice, one 15oz. can of tomato puree, one 15-oz. can of drained red kidney beans, one can drained pinto beans, one large diced onion, 1/2 cup diced chopped celery, 1/4 cup diced green pepper, 1/4 cup chili powder, 1 tsp. ground cumin, 1-1/2 tsp. garlic powder, 1 tsp. salt, 1/2 tsp. black pepper, 1/2 tsp. dried oregano and 1/8 tsp. cayenne pepper. Cover the pot and let the chili simmer for one hour, stirring every so often.