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    Home > Blog Index

    Published: Jan 22, 2020 · Modified: Oct 17, 2022 by Helen S Fletcher · This post may contain affiliate links · Leave a Comment

    A Make Ahead Chili Party for the Super Bowl

    Bowls of Black Bean Chili, White Chicken Chili, Killer Chili with bread

    Chili is as American as food gets.  Everyone seems to have their favorite recipe.  Below are three of my favorites.  We sold these at the take out and each had their fans.

    This is a perfect Super Bowl Party because you can actually enjoy the game yourself since most of this can be prepared in advance – like made and stored in the freezer for four to six weeks or the refrigerator for days.

    The best thing about all of these chilies is they don't take a lot of cooking but are full of flavor.  Speaking of flavor, while the recipe is called chile, it is cumin that makes it taste like chili.  So if the chili doesn't taste enough like chili, add more cumin and or salt but slowly.

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    The Killer Chili which includes beef was a combination of recipes that I originally came up with for a long-ago Super Bowl.  We served it over one pound baked potatoes.  The dark beer is an important ingredient.  For this batch, I used the leftover Guinness Stout, which I froze, from the Gingerbread with Orange Sauce but any dark ale or beer can be used.

    For the lighter palate, White Chicken Chili is just the thing. It can be as light or as heavy as you want, depending upon the toppings.  To make this super-fast, use a rotisserie chicken.

    The final offering is a vegetarian Black Bean Chili.  It's really hard to tell it is meatless.  It is low fat, high protein, perfect for non-meat eaters.

    Be sure to offer plenty of toppings and bread.  Then finish with cookies and brownies.

     KILLER CHILI

    2 tablespoons vegetable oil
    8 ounces yellow onions, coarsely chopped
    1 pound ground chuck
    1 teaspoon black pepper
    6 ounces tomato paste
    2 teaspoons minced garlic
    3 tablespoons cumin
    3 tablespoons chili powder (used medium)
    1 teaspoon salt
    1 tablespoon dried oregano
    1 tablespoon dried basil
    1 - 14 ounce can tomato sauce
    1 pound petite diced tomatoes and juice
    1- 12 ounces dark beer
    1 cup water
    4 ounce can chopped green chilies
    1 – 16 ounce can chili hot beans, with liquid

    Heat oil and cook onions over low heat until tender and translucent.  Do not brown.   Cook ground chuck completely in as many pans as necessary until well browned.  Drain off as much fat as possible by placing in colanders.

    Transfer the onions and the cooked beef into a large stockpot. Add the remaining ingredients, except the beans.  Bring to a boil and simmer for 30 minutes.   Stir often to prevent burning.

    Add the beans and simmer for another 15 minutes. Correct the seasonings to your taste.

    WHITE CHICKEN CHILI

    1 medium onion, chopped
    1 tablespoon oil
    2 cloves garlic, minced
    1 teaspoon ground cumin
    ⅛ teaspoon cayenne pepper
    ½ teaspoon oregano
    4 ounces (225 grams) green chilis
    2 cups chicken stock
    1 to 2 cans white beans, drained and rinsed
    1 pound cooked chicken, cut into 1 inch dice (454 grams)
    ½ teaspoon salt

    Heat oil; add onions and saute until translucent.  Stir in garlic, chilies, cumin, cayenne pepper, and oregano.  Saute for 2 to 3 minutes.  Add stock, beans and chicken and salt.  Bring to a simmer and simmer for 15 minutes.

    Correct the seasonings to your taste.

    About 4 ½ to 5 cups

    BLACK BEAN CHILI

    1 medium onion, peeled and diced
    1 large green pepper, diced
    3 large cloves garlic, finely minced
    1 heaping tablespoon jalapeno’s, finely minced (these may be bottled)
    -if fresh, remove the seeds
    1 pound can of diced tomatoes
    2 – 1 pound cans of black beans, rinsed well
    1 – 1 pound can tomato puree
    1 tablespoon mild pure chili powder
    1 ½ teaspoon cumin
    2 tablespoons fresh cilantro, finely chopped
    1 teaspoon salt

    In a little oil, sauté onions, green pepper, garlic, and jalapenos until soft.  Add remaining ingredients.  Bring to a boil; reduce heat and simmer about 20 minutes.

    Correct the seasonings to your taste.

    TOPPINGS

    This is a list to get you started.  Pick and choose as you please or add your favorites.

    Shredded cheese – cheddar, queso fresco and, pepper jack are good here
    Sour cream
    Fritoes™ or crushed tortilla chips
    Green onions, sliced
    Diced red onions
    Diced tomatoes
    Chopped cilantro
    Sliced jalapenos
    Chopped avocado
    Lime wedges
    Hot Sauce

    NOT TOPPINGS BUT A GOOD IDEA

    Baked Potatoes – cut open and pour the chili over
    Classic Corn Bread Muffins
    Yeasted Corn Bread
    Flour Tortillas
    Cookies
    Brownies

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    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

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