THE POWER PLAYER
Hearty, spicy beef chili goes the distance on game day and beyond. Use our next-day ideas and spoon it over polenta, stuff it into bell peppers, or layer it into skillet-baked nachos, and make your crowd go wild.
Skillet Chili Nachos
Preheat oven to 425°, with a rack in upper third. Spread 5 cups tortilla chips in a 12-inch heavybottomed skillet (preferably cast iron). Top with 1 cup Easy Beef Chili, then half of a 15-ounce can of drained and rinsed black beans, then 1 cup shredded cheddar cheese. Layer with 5 more cups chips, 1 cup chili, remaining beans, and 1 cup cheese. Bake until cheese is melted and bubbly, 5 to 7 minutes. Top with thinly sliced radishes, jalapeños, and cilantro leaves; serve with sour cream, salsa, and sliced avocado.
ACTIVE TIME: 10 MIN. | TOTAL TIME: 20 MIN. SERVES: 4
Chili With Polenta and Vegetables
In a pot, bring 2 ½ cups whole milk and 2 ½ cups water to a simmer; season lightly with salt. Whisking constantly, add ⅔ cup quick-cooking polenta in a thin st ream. Reduce heat to low; cook, whisking occasionally, until polenta is tender and creamy, about 5 minutes. Remove from heat; stir in 4 tablespoons unsalted butter. Season with salt and pepper; cover to keep warm. In a large skillet over medium-high, heat ⅓ cup extra-virgin olive oil and 1 smashed garlic clove until fragrant, 1 to 2 minutes. Remove and discard garlic; add 1 pound cremini mushrooms, quartered or halved, and cook, st irring, until browned, 10 to 12 minutes. Add 10 cups chopped fresh spinach (from 2 bunches, tough stems removed); season with salt and pepper and cook until just wilted, 1 to 2 minutes. Add 1 tablespoon sherry vinegar; cook 30 seconds. Season with salt and pepper. Reheat 2 cups Easy Beef Chili. Serve with spinach mixture over polenta.
ACTIVE TIME: 25 MIN. | TOTAL TIME: 40 MIN. SERVES: 4
Preheat oven to 400°. Place 4 medium bell peppers direct ly over a gas flame (or under the broiler); cook, turning occasionally, until charred, about 8 minutes. Transfer to a bowl, cover with plast ic wrap, and let steam about 15 minutes. Rub off charred skins. Cut ½ inch off top of each pepper; remove ribs and seeds. In a bowl, st ir together 2 cups Easy Beef Chili, 1 ½ cups cooked white rice, and 1 large egg, lightly beaten. In a separate bowl, st ir together 1 cup tomato sauce (from an 8-ounce can), ½ cup low-sodium chicken broth, and 1 tablesp oon hari ssa paste; pour into an 8-inch baking dish. Nest le peppers in dish; divide chili mixture among cavities. Drizzle with extra-virgin olive oil. Cover with parchment-lined foil; bake until sauce bubbles, 40 to 45 minutes. Toss 1 cup loosely packed flat-leaf parsley leaves with 1 teaspoon each oil and fresh lemon juice. Sprinkle some leaves on peppers; serve the rest as a salad.
ACTIVE TIME: 30 MIN. | TOTAL TIME: 1 HR. 20 MIN. SERVES: 4