Superbowl chili

According to an article I just read, the White House Superbowl party will include bratwurst, kielbasa, cheeseburgers, deep-dish pizza, buffalo wings, German potato salad, twice-baked potatoes, potato chips, pretzels, dip and a salad.

But no chili?  That’s a must-have, if you ask me.

I’ve used the same recipe for as long as I can remember – according to my mother, it was originally published in Consumer Reports as the homemade benchmark against which various canned chilis were being compared.  While that’s not exactly the first source I think of for recipes, this chili is easy and really good.

There aren’t too many ingredients – just onion, green pepper, and garlic, ground meat (I used turkey, but beef is also good), chili powder, and canned tomato and beans.  At the end, you add the secret ingredients – brown sugar and red wine vinegar.  These give it just the right amount of sweetness and acidity.

There’s something comforting about making chili, snug in my kitchen while it snows outside (again), with the game on in the background.  It’s quick enough to make that I had it simmering on the stove before the Superbowl filler material had even ended!

By the time the second quarter started, it was time to eat.  We topped our chili with grated cheddar, sour cream, and some diced onions – yum!  It has a bit of spice from the chili powder, but it’s not too hot – so if desired, add a dash of hot sauce (as D always does).  Perfect with a cold glass of beer.

While it’s great right out of the pot, this chili is even better after it sits in the fridge for a day or two, to blend the flavors.  (Fortunately, it makes a good amount of chili, so you’ll have leftovers!)

Chili

4 tbsp olive oil
1 cup coarsely chopped onion
1/4 cup diced green pepper
3 cloves garlic, minced or put through press
1 1/2 lb. lean ground beef or turkey
4 tbsp chili powder
1 tsp salt
4 cans of diced tomatoe
4 cans of dark red kidney beans, rinsed and drained
1 cup boiling water
1 tbsp red wine vinegar
1 tbsp brown sugar

Heat oil in Dutch oven or heavy saucepan.  Sauté onions, garlic, and pepper until onions become translucent.  Add ground meat and brown.

Add remaining ingredients except beans and water.  Cover and simmer for at least one hour.

Add the beans and boiling water, then add wine vinegar and brown sugar.  Continue simmering until chili is at desired consistency.

Serve with your choice of toppings, such as sour cream, grated cheddar, diced onion, or hot sauce.