Super Bowl Chili

February 4, 2012…. Jason and I had only just re-met on the 2^nd, and hung out for the first time on the 3^rd.  When he was on his way to my house to watch the super bowl with my friends and family to say he was nervous would be an understatement.  Jason was so nervous that he went out of his way by at least 20 minutes to get to my house. When he arrived he really enjoyed chili made by Jim, and a plentiful supply of dips and snacks made by me.

The Super Bowl is an anniversary of sorts for us. This year, exactly one year after that nerve-racking night for Jason, we spent the Super Bowl together as our first night alone in our first apartment. That’s a lot of firsts.

I had to commemorate the occasion by making some chili, and it also seemed fitting being in Arizona with a wealth of peppers and Mexican fare around us. I know the two really have nothing to do with chili, but it made sense to me!

This is my first ever chili recipe and I am certain it will change through the years.

Super Bowl 2013 Chili

4 (12oz) cans Diced Tomatoes

1 can Pinto Beans drained

1 can Black Beans drained

1 Red Bell pepper diced

1 Green pepper diced

1 Medium onion diced

1 Tbsp oil

1lb (ish) tri-tip cubed

1lb Ground chorizo (We used pork, you can you beef or chicken if you prefer)

1 chipotle peppers w/adobo sauce

1 cup tomato sauce

½ can of light beer (We used Miller High Life Light, we’re classy like that)

To taste: Salt, pepper, crushed red pepper, cumin, cinnamon, basil, oregano, chili powder

In a large stock pot (I used my Le Creuset, my baby!) heat oil until shimmering. Add tri-tip, season with salt, pepper, chili powder, and cumin. Brown on all sides until good color forms on pan (about 5-7 minutes.) Remove steak.

Add chorizo and cook 5-7 minutes until very fragrant and mostly cooked. Remove and place in separate bowl, set aside.

Add onion and peppers to pan (add more oil if necessary) Season with salt, pepper, and crushed red pepper and sauté until softened and slightly caramelized (about 5 minutes)

Add beer to pot to deglaze the pan, using a wooden spoon to scrape up all the browned goodness at the bottom of the pan. Pour in tomato sauce, beans, beef and chorizo. Heat until simmering adding basil, oregano, cumin, and cinnamon (Sorry I don’t measure but if I had to guess I’d say a tablespoon each of basil oregano and cumin and only a teaspoon of cinnamon but play with the seasonings to your liking!)

Continue simmering for about 2 hours until meat is cooked and tender and all flavors have combined, the longer you cook it the better!!

We served it with Jiffy cornbread muffins, sour cream, cheddar cheese, guacamole, and more beer!!