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?

Go team.

Ingredients

• 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

Directions

• 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.