Saturday, January 31, 2009

Super Bowl.. Chili

Do you realize that millions of people around the world will be tuning in for the 'Big Game' this weekend? And, there will be many holding the 'big party' as well. As a matter of fact this is the second largest snack day of the year. Second only to New Year. Super Bowl Sunday is the time to break out the snacks and enjoy the biggest football game of the year. Sure you can try to burn some of those extra calories cheering hard for your fave team, but that won't cut it if you plan to load your plate up with fried potato skins and cheesy processed dips, followed by what else? Oh yeah! Can after can of beer.

Imagine the U.S. Council for Calorie Control estimates that Americans will pack away 11 million pounds of artery filling potato chips before the clock runs out! Whoa!

Instead, why not try adding some of my Super Bowl chili to your snack menu! Whatever the game outcome--a great bowl of chili can keep you happy and healthier. It's easy to prepare, and always a crowd pleaser.

You might also look at Super Bowl Party Recipes for Cutting the Fat and Keeping the Flavors on the Councils site or hop on over to the newest Cooking Light where they have some 'super' light appetizers and snack recipes just itching for you to prepare.

So sit down, snack healthy and tune in to the most watched game of the year. Enjoy the day!:D

What are you waiting for? You have a crowd to feed! This recipe may be easily doubled. Enjoy!

Super Bowl... Chili

1/8 cup vegetable oil
2 large onions, chopped
4 large garlic cloves, smashed
2 green peppers
1 sweet red pepper
4 serrano (hot) peppers, diced fine (opt)
1 1/2 pounds lean ground beef
2 TBLS chili powder--more if desired (best to start small :)
1/2 tsp ground cumin
1/2 tsp oregano
sea salt & freshly ground black pepper
a few dropps of Tobasco
1 can (11 oz)low fat beef broth
2 1/2 cups chopped fresh tomatoes
3 plum tomatoes, chopped
3 cans kidney beans, rinsed well
Toppings: 1 cup shredded mozzarella cheese or low fat sour cream,

Heat oil in large pan. Add onion, garlic and peppers. Cook until vegetables are just becoming soft. Add ground beef, stirring to keep texture loose. Cook only until meat begins to lose it's pink color. Pour off all excess fat. Stir in chili powder, cooking over low heat 5 minutes. Add remaining ingredients, except mozzarella or sour cream, stirring to blend. Cover and simmer 2-3 hours. That's it! Top with generous amounts of grated mozzarella cheese or a dollop of sour cream and diced scallions. Fabulous with bread sticks, or nacho chips.


Karen said...

Looks really good! I just took out some frozen venison burger, maybe I'll make a small pot of chili with some of it. There was a *big* Mexican population where I lived in SoCal and they DO NOT put beans in their chili! We had a chili cookoff at the hospital that I worked at and the rules were NO CHILI! Ha. I like beans in my chili and always put them in.

YankeeSoaper said...

I've had venison chili too Karen, soo good! I get the same NO beans argument from my good friends in Texas. Ha! I like beans in my chili too! :D

Chef Chuck said...

Yea, that looks hardy and good!!
I am getting hungry and it is early in the morning!!

Jamie said...

This looks" Super" yummy! He he! But truly it does. Love this kind of food.

YankeeSoaper said...

Thanks Chuck & Jamie!