Superbowl Countdown

My husband is a sports fanatic and a huge Giants fan, so we are no doubt looking forward to this Sunday and Super Bowl XLII. Hopefully Eli and team will pull through for a victory!

Aside from the usual Super Bowl snacks, I decided I should try to cook up some other classic fare. I promised my husband I would make some chili -- something I have never done actually. I came across this recipe online for Turkey Chili, but he was disappointed it wasn't beef. I'll probably end up doing it with beef instead just because it seems so simple (I imagine it would work either way?). I also found this chili recipe from Tyler Florence, who is usually good for staple recipes.

Let me know if you have any good recipes!

30-Minute Turkey Chili (from Food Network Kitchens):

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 tablespoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.

Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil.

Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice.


Tyler's Texas Chili

• 3 dried ancho peppers, stemmed and seeded
• 2 tablespoons dried oregano
• 2 tablespoons sweet paprika
• 2 tablespoons whole coriander
• 1 tablespoon cumin seed
• 1 tablespoon chili powder
• 3 tablespoons extra-virgin olive oil
• 2 onions, chopped
• 3 pounds beef chuck, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 6 cloves garlic, chopped
• 1 canned chipotle chile, chopped
• 1/2 jalapeno pepper, chopped
• 2 (28-ounce) cans whole tomatoes, hand crushed
• 1 cinnamon stick
• 1 teaspoon sugar
• 2 tablespoons masa harina
• 1/2 tablet Mexican chocolate (about 1 1/2 ounces)
• Grated queso fresco, for garnish
• Cilantro leaves, for garnish
• Lime wedges, for garnish

In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.

Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid.

Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish.