Full disclosure – I have no idea who is in the Super Bowl this year. I rarely ever know who’s playing. I don’t quite understand football. I mean, I get it, I understand the rules and all. But huge men running at each other, the purpose to either knock another down, not get knocked down, or catch a ball without getting piled upon? Maybe it’s the fact that I’m 5′ 2″. I can hardly see on top of my fridge. When I’m around big men I suddenly feel like my neck is really thin. Just saying.
But, I LOVE the Super Bowl! Why? Because it’s the one day a year I make Super Bowl Chili. Literally, I don’t let myself make it any other time. It’s a recipe I’ve adapted from a friend, and it’s delicious. Warm, filling, gluten-free and vegetarian-optional.
I don’t have a picture of it, but you know what chili looks like, right?
- 1/2 cup olive oil
- 2 lbs. sirloin steak, cubed (to make vegetarian, cube 4 packages of tempeh and follow directions as if cooking steak)
- 6 cloves of garlic, chopped
- 2 green zucchini, chopped
- 1 red bell pepper, chopped
- 1 orange or yellow bell pepper, chopped
- 1 large can Italian stewed tomatoes
- 1 lb plum tomatoes, chopped
- 1 Tbsp each cumin, basil, paprika, chili powder and oregano
- 2 tsp black pepper
- 2 tsp cinnamon
- 1/2 cup fresh dill, chopped
- 1/2 cup fresh parsley, chopped
- 2 tsps salt
- 1 tsp fennel seeds
- 1 jalapeno, seeded and chopped
- 1 can dark kidney beans
- 1 can dried chickpeas
- 1 can white beans
- 2 Tbsp lemon juice
- Chopped scallions, greens and whites
- hard bread of choice
- shredded Manchego cheese
- Heat the olive oil in a large (preferably cast iron) pot, add onions and garlic, cook for 4 minutes
- Add steak and saute till browned on all sides
- Add zucchini, peppers, tomatoes, all fresh and dried seasonings. Cook for at least 30 minutes.
- Add beans and lemon juice. Cook for another 30 minutes.
- Keep on low until ready to serve.
- Serve with chopped scallions, shredded cheese, hard bread or sour cream if desired.