Su­per Bowl dishes for Sun­day’s big game cel­e­bra­tion

Times-Record - - NEWS - By MARIE SAV­AGE Food Colum­nist

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.

Mir­a­cle chili

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.

Wendy’s chili

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.