SCORE with chili on gameday
It works, especially for a crowd of hearty eaters.
Cooking for a crowd makes me happy. Especially that eager bunch of hearty eaters who gather for the big game. I bring outmy big pots, simmer something satisfying, then offer a few meaty appetizers and salty snacks. Everyone wins.
Chili alwaysworks. A bonus: It tastes better reheated. The recipe here lets the cook simmer a cubed beef chuck and chili powder base up to several days in advance. Beans and other add-ins get added to the roster when guests arrive.
I always like to tweakmy bowl of red with a surprise. This year, I’m adding bratwurst tomy go-to hearty beef chili. The
textural contrast between the sausage and tender cubes of beef proves pleasing. Plus, I never met a chili lover who didn’t love brats and vice versa.
Fresh bratwurst, grilled over hardwood, tastes great sliced and added to the kettle of chili shortly before serving. To save time, I use fully cooked bratwurst.
As for the bean/no-bean controversy among chili heads, I opt for them. They add lean protein and great texture and cost little. I prefer to cook dried beans in simmering water so I can ensure a toothsome, not mushy, texture. If using canned beans, simply drain, rinse and add to the chili just before serving.
For a vegetarian chili, swap out eggplant cubes for the beef chuck and use vegetable broth. To serve, omit the sausage and replace it with a variety of cooked beans.
While the game heats up and the chili reheats, I plan to pass a hearty appetizer: Thick slices of toast topped with a zesty horseradish butter and a pile of peppery pastrami. Then to accompany the chili, a big bowl of romaine and arugula with a homemade anchovy-laced dressing.
For dessert, I always offer chocolate brownies after chili. Pick your favorite recipe, or visit the bakery. Call them the cook’s HailMary pass— a winningway to end any game day.