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.

The great Reuben debate..

Okay, I was feeling very lazy yesterday after shoveling all this snow, so decided on just a soup and sandwich supper. I wanted to have the kitchen cleared in time to catch Top Chef! But yes, I was tuckered.

An ongoing back and forth goes on here everytime I make my version of a hot Reuben sandwich. Dear hubby prefers the traditional version, corned beef, swiss, sauerkraut, mustard etc on rye. He prefers ungrilled, myself.. grilled. But I don't care for sauerkraut, nor did I have any rye bread on hand..so when he asked 'what's for dinner', I answered.. Rachel's and veggie soup. I always get a rise out of him when I come up with these new sandwich brainstorms!Where I came up with the name Rachel I'm still wondering about! :D

I was really pleased with the results, had an easy cleanup, and got to watch my fave show in time! And.. hubby had two of them, so they couldn't have been too bad. So my question is.. how do you make your reuben sandwiches? Here's my newest version.



I heated some nice lean pastrami, topped with swiss cheese, cole slaw, Russian salad dressing and a dollop of hot mustard. I grilled them in some dark pumperknickle..and a side of a few kosher dill pickles for good measure. I'm calling it a "Rachel'. Yum!