Bobs Super Bowl Chili Recipes

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BOB'S LITTLE KNOWN, LESS CARED ABOUT CHILI



Bob's Little Known, Less Cared About Chili image

Savory, smoky, easy-to-make chili. Sometimes I add a can of corn, too. Maybe have some sweet corn bread muffins with honey on the side. You could use black beans, pinto beans, pink beans, or small red beans in place of the kidney beans.

Provided by Bob

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 1h25m

Yield 6

Number Of Ingredients 12

½ pound thick-cut bacon, chopped
1 large yellow onion, chopped
1 ½ pounds ground beef
3 cloves garlic, chopped
1 tablespoon ground cumin
3 (15.5 ounce) cans kidney beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
2 cups water
¼ cup chili powder
1 teaspoon liquid smoke flavoring
salt and ground black pepper to taste
1 dash hot pepper sauce (such as Tabasco®), or to taste

Steps:

  • Cook bacon and onion together in a large pot over medium heat until the onion is translucent, about 5 minutes. Add ground beef, garlic and cumin to the pot; cook and stir until the beef is completely browned, 7 to 10 minutes.
  • Stir kidney beans, diced tomatoes, water, chili powder, liquid smoke, salt, black pepper, and hot pepper sauce into the beef mixture; bring to a simmer and cook until thick, about 1 hour. Skim excess grease if desired.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 44.7 g, Cholesterol 82.5 mg, Fat 21.2 g, Fiber 16.7 g, Protein 37.4 g, SaturatedFat 7.2 g, Sodium 1102.3 mg, Sugar 3.1 g

SUPER BOWL CHILI



Super Bowl Chili image

This is the recipe I make every year for the Super Bowl, for my boyfriend and two dozen or so of his closest beer-drinking, football-watching friends. The problem with trying to find a good chili recipe is that what makes a "good" chili is a personal opinion; my idea of a great chili may be very different from yours. My chili is heavy on the meat, garlic and spice; rather rich-tasting, hearty, thick, fiery, and smoky. If that sounds like something you'd enjoy, I'm also going to include plenty of advice on how to adjust it to meet your tastes. Enjoy. Notes: To cut down on fat, lean, turkey/chicken Italian sausage can be used, without affecting the flavour or texture of the final meal. Extra-lean beef can also be used.

Provided by ClarenceKitchenDiva

Categories     Beans

Time 2h

Yield 24 serving(s)

Number Of Ingredients 25

2 lbs dried red kidney beans, soaked overnight, rinsed, and cooked until tender
3 lbs Italian sausage (raw, *not* the smoked kind, hot or mild, to your taste)
3 lbs ground beef (as lean as you like it)
3 tablespoons extra virgin olive oil, if necessary
3 lbs onions, chopped
1/4 cup garlic, minced (or to taste)
1/4 cup chili powder (hot or mild as per your tastes)
1/4 cup cocoa
1 tablespoon cumin
7 ounces chipotle chiles in adobo (1 small can)
2 tablespoons blackstrap molasses
6 ounces tomato paste
3 (28 ounce) cans crushed tomatoes
2 cups good-quality beef stock, divided
salt, to taste
liquid smoke, to taste
2 lbs Velveeta cheese (do not use store brand as it does not work as well) (optional)
2 cups additional beef stock
1 cup potato flakes (mashed potato mix)
fresh minced cilantro
crumbled cooked bacon
sliced green onion
shredded cheddar cheese
tortilla chips
sour cream

Steps:

  • Warning: this makes a LOT of chili. I suggest using a 12-quart stock pot.
  • In stockpot over medium heat, brown sausage or beef, stirring and breaking it up as it browns. Depending on how lean your meat and sausage are, add olive oil if the meat begins to stick.
  • When meat is browned, add onions and garlic and cook until soft. Add chili powder, cocoa, and cumin. Stir well to incorporate and cook for an additional minute.
  • Transfer chipotles to blender or food processor and puree until smooth, adding some water if necessary.
  • (Warning: if you aren't familiar with chipotles and aren't a fan of very spicy food, they are VERY HOT. If you aren't sure how much of this you would like in your chili - reserve it for now, proceed with the rest of the recipe, and then incorporate the chipotles, one teaspoon at a time, until your desired hotness level is reached).
  • Add (chipotles if you are confident you want all of them in there), molasses, tomato paste, ONE can of crushed tomatoes, and ONE cup of the beef stock. Bring to boil, stirrng well to prevent from sticking to bottom of pot.
  • Taste your chili so far. Add salt and liquid smoke to taste - it's a big pot, so you may need to add what seems like a LOT of salt to get it to taste right. A little goes a long way with the liquid smoke.
  • Depending on how soupy or tomatoey you like your chili - you may or may not wish to add more stock or more tomatoes.
  • The Velveeta may seem like an odd ingredient to add to chili - but it adds a creaminess that makes it all come together. If you're not sure you'll enjoy it - remove about a cup of chili to a much smaller pot, add an ounce of Velveeta and cook, stirring, to melt. Taste it - and compare it to the big pot to see which you like better.
  • If you like it - cube the Velveeta and add, stirring well to melt and incorporate into the chili.
  • If you have left the chipotles aside until now, and want to add a bit of zing - add them, one teaspoon or so at a time, stirring well to incorporate after each addition.
  • If you overshoot and it's spicier than you wanted - the potato flakes can soak up a lot of the spice, and you can add them a little at a time.

BRONCO BOB'S CHILI



Bronco Bob's Chili image

Provided by Food Network

Categories     main-dish

Time 2h57m

Yield about 2 quarts

Number Of Ingredients 16

1 cup chopped onion
1 canned green hatch chile, chopped
1 tablespoon minced garlic
1/2 cup tomato sauce (recommended: El Pato brand)
1 tablespoon tomato paste
Two 14-ounce cans chicken broth, divided
8 tablespoons California chili powder, divided (recommended: Sespe Creek Chili Potters)
2 teaspoons salt
1 1/2 teaspoons adobo seasoning blend, divided (recommended: Accent)
1 teaspoon hot pepper sauce
2 1/2 pounds beef tri tip, cubed
4 ounces pork sausage
2 tablespoons mild New Mexico chili powder (recommended: Sespe Creek Chili Potters)
3 tablespoons cumin, divided
1 tablespoon hot New Mexico chili powder (recommended: Sespe Creek Chili Potters)
2 teaspoons lime juice

Steps:

  • In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
  • In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.

DAD'S SUPER-BOWL CHILI



Dad's Super-bowl Chili image

This is my Dad's Chili recipe. I had to practically torture it out of him when he heard I was wanting to post it to share on Recipezaar! I explained to him that it will get reviews and he told me to say that if you did't like it, you must have somehow screwed it up ;) I hope you enjoy it as much as we always do.

Provided by InMemoryofBrats

Categories     Low Cholesterol

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 11

3 lbs lean ground beef
6 large onions
6 bell peppers (red and green)
3 (28 ounce) cans whole tomatoes (drained and broken up)
3 (15 ounce) cans kidney beans (drained and rinsed)
1 (28 ounce) can tomato sauce
3 teaspoons salt
3 bay leaves
2 1/2 ounces chili powder
1 teaspoon cayenne pepper (or to taste *HOT*)
1 (10 ounce) jar of pitted Spanish olives (drained)

Steps:

  • Brown beef in large skillet then drain fat.
  • Chop peppers and onions into"thumb size" chunks.
  • Combine all ingredients into 10 Quart pot.
  • Bring to boil.
  • Reduce heat, cover and simmer for 1 hour stirring often.
  • If you like your chili thinner than this, add beer to thin, not water.
  • (When serving, we like to garnish with sharp cheddar or sour cream and crackers or cornbread.).

SUPER BOWL CHILI (ANYTIME)



Super Bowl Chili (Anytime) image

Chunky and full of texture, this chili isn't for the faint of heart. It has some kick behind it. I love the mixture of pork and ground beef - it adds something a little different. The robust flavor from the chili powder and cumin really makes this yummy. Cheese and sour cream mellow this a little and are the perfect topping.

Provided by Bennie Shaw

Categories     Beef Soups

Time 1h15m

Number Of Ingredients 14

1 lb lean ground beef
1 lb good sausage or lean ground pork
2 15 oz. cans hot chili beans, undrained
1 28 oz. can diced tomatoes, undrained
2 large onions chopped
1 bell pepper chopped
3 clove garlic minced (may use in jar)
3 Tbsp chili powder
2 Tbsp sugar
1 Tbsp red pepper, crushed
3 Tbsp wine vinegar
1 Tbsp cumin
grated cheddar cheese
sour cream

Steps:

  • 1. Brown beef and pork in a large pot.
  • 2. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
  • 3. Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes).
  • 4. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream.
  • 5. The red pepper flakes and chili powder makes it spicy. Use less if you want. We like it just the way it is. This gets better the longer is lasts. HAPPY FALL

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