Super Bowl recipe: Packers vs. Steelers chili
If you live in the Midwest or New England now is the time to start thinking about picking up your Super Bowl XLV party supplies since the blizzard of the century is preparing to shock and awe residents in those regions.
As you know, the Green Bay Packers and Pittsburgh Steelers will be squaring off on the gridiron this Sunday in a defensive match-up that promises lots of chaos of another kind (watch CSMonitor.com/USA/Sports for more on that later this week).
Chili – and its chaos of flavors and ingredients – is a perfect metaphor for this game: It ain't pretty but it packs a punch. Give it an extra kick with Heinz chili sauce (Heinz is headquartered in Pittsburgh) and top it off with Wisconsin cheddar cheese. There you have it. A culinary mash-up going on right in your own bowl. May the best flavor win.
And once you get home from the grocery store, test your Super Bowl knowledge with these Steelers and Packers quizzes and let the blizzard rage without you.
(See next page for recipe)
Super Bowl chili
Serves 6
1 tablespoon olive oil
1-2 onions, chopped
1-2 cloves garlic, chopped
1 carrot, cut into coins
1 green pepper, chopped
1 can of corn, undrained
1 can of kidney beans, undrained
1/4 cup cilantro, chopped
2 15-ounce cans of tomatoes (crushed or peeled)
6 ounces Heinz chili sauce
2-4 tablespoons of chili powder
Tabasco sauce, to taste
Meat (if you want it)
1/4 lb. ground hamburger
1/2 teaspoon salt
For the garnish:
2 cups grated sharp Wisconsin Cheddar cheese
Sour cream, to taste
Parsley, to taste
4 tablespoons green onions, diced
In a pot, heat up the olive oil over medium heat. Add the onions and garlic and stir until they are soft, about 3 minutes. Add carrot coins, pepper chunks, corn, kidney beans, tomatoes, and cilantro. Stir. Add chili powder, to taste. In a separate pan, brown meat and add salt. Drain and add to pot. Simmer for 45 minutes or so, stirring occasionally. Add Tabasco sauce, to taste. Serve hot with shredded sharp cheddar, sour cream, parsley, sprinkle each with green onions.
Kendra Nordin blogs at Kitchen Report.
To see the original post, click here.
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