So much football, so little time to get food ready for Super Bowl 53! Hungry fans clamor for snacks as they cheer favorite pro teams during playoff weekends. They crave a satisfying supper at half-time, and chili tops the list as a fan favorite. Here are two variations of chili from Food&Wine that will warm up crowds watching the games at your house. Winter Vegetable Chili is deliciously smoky and spicy and thick with kidney beans and hominy. Game-Day Pork and Black Bean Chili can be accompanied by shredded cheddar cheese, sour cream, avocado slices, lime wedges and tortilla chips. Yummm! No wonder excitement builds leading up to the Feb. 3 Super Bowl at Atlanta’s Mercedes-Benz Stadium.
Winter Vegetable Chili
Active Time: 25 Minutes; Total Time: 45 Minutes: Serves: 4
- 1/4 cup vegetable oil
- 1 onion, chopped
- 2 medium garlic cloves, very finely chopped
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1/2 pound carrots, cut into 1/2-inch pieces
- 1 tablespoon chile powder
- 1 tablespoon ground cumin
- One 14-ounce can peeled Italian tomatoes
- 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce
- 1 1/2 cups water
- 1 cup canned hominy, drained
- 1 cup canned red kidney beans, drained
- Brown rice, chopped red onions, cilantro, sour cream and tortilla chips or bread toasts, for serving
How to Make It
In a medium, heavy enameled cast-iron casserole or Dutch oven, heat the oil. Add the onion and garlic and cook over high heat, stirring, until slightly softened, about 3 minutes. Add the bell pepper, parsnips and carrots and cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Stir in the chile powder and cumin and season with salt. Cook for 1 minute.
In a blender, puree the tomatoes and their juices with the chipotle, adobo sauce and water until very smooth. Add the mixture to the casserole along with the hominy and beans and bring to a boil. Cover partially and simmer the chili over moderate heat until the vegetables are tender, about 20 minutes. Season with salt. Serve with rice, red onions, cilantro, sour cream and chips.
Make Ahead: The chili can be refrigerated for up to 2 days.
A smoky Syrah or dark ale; or something sweet, like sangria, which helps tame the heat from the chile in the dish.
Game-Day Pork and Black Bean Chili
Active Time: 1 Hour; Total Time: 3 Hours 30 Minutes; Serves: 8 to 10
- 2 tablespoons vegetable oil
- 2 slices of bacon, chopped
- 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
- Kosher salt and freshly ground pepper
- 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
- 1 large onion, cut into 1/3-inch dice
- 4 chipotle chiles in adobo sauce, minced (1/4 cup)
- 8 garlic cloves, minced
- 1/3 cup ancho chile powder
- 3 tablespoons cumin
- 1 tablespoon dried oregano
- 1/4 cup minced cilantro, plus more for serving
- One 28-ounce can whole tomatoes
- 1 pound dried black beans, soaked overnight and drained
- 5 cups chicken stock or low-sodium broth
- 3 cups dark beer, such as Samuel Smith Nut Brown Ale
- 3 tablespoons corn flour
- 3 tablespoons water
How to Make It
In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.
Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes.
Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.
Cover and simmer over moderately low heat until the beans are just tender, about 1 1/2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.
In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and pepper, garnish with cilantro and serve.
Make Ahead: The chili can be refrigerated for up to 3 days.
Shredded cheddar cheese, sour cream, avocado slices, lime wedges, minced chiles, corn chips and tortilla chips.
Dark beer, such as Samuel Smith Nut Brown Ale
Read More: Food and Wine Super Bowl Recipes