This year my Super Bowl party entree is titled “Carolina Chili.” Chili is one of those things that always goes over well. Obviously there’s a million different ways to make chili. Who I am cooking for usually dictates what kind of chili I make. If I am making for my Mom and Dad I have to keep the spice down. If it’s just Tom and I, I like to turn the heat up. When cooking for the masses, such as Super Bowl Sunday, I like to make my chili simple. In general good chili doesn’t need too many bells and whistle. I like making the ingredients stand out rather than mask them. This is why I believe venison chili always makes the best chili. It brings a depth of flavor to the pot that beef simply cannot.
With simple chili as a base each guest can customize their own Super bowl of chili. I put out different toppings like slices jalapeno, avocado, chives, sour cream and smoked cheddar cheese. It’s also a great dish to pair with homemade cornbread or ladle over a baked sweet potato.
I have tested my fair share of chili recipes, but I always find myself going back to my original. When I say my original, I really mean my dad’s recipe, but with a few adjustments I’ve made over the years. Thank goodness he doesn’t read my blog, or I might have to start giving him royalties… unless he is reading them. “Hi dad, thanks for the recipe, love you.” Just kidding, he wouldn’t care either way, the fact is that it’s a great recipe and great recipes are worth sharing.
Stop back tomorrow to see what dessert I’ll be serving my super bowl guests. It’s sure to be a sweet victory. (Hooray for football puns!) Also check out the Buffalo Chickpea Dip I made for a game day appetizer. I hope everyone enjoys the big game. I’m personally extra excited about Lady Gaga singing the national anthem. What are your favorite parts about the Superbowl?
- 2 medium Onions- chopped
- 2 medium Yellow, orange or red bell pepper- chopped
- 3 cloves Minced garlic
- 3lbs Ground Venison
- 1 28oz can Whole tomatoes, undrained, roughly chopped
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 2 tablesppon Chili powder
- 2 tablespoons Tomato paste
- 2 cups Venison broth
- 1 15 oz can Kidney beans drained & rinsed
- 1 15 oz can Black beans drained & rinsed
- 1 15 oz can White kidney beans drained & rinsed
- salt & pepper to taste
- 2 teaspoons (optional) Crushed red pepper flakes
- In a dutch oven saute the onions and bell pepper over medium heat until tender. Stir in the minced garlic add cook for 30secs or until fragrant.
- Add the meat and cook until no longer pink, stirring occasionally.
- Once the meat is cook through add all the ingredients except the beans to the dutch oven. Heat until boiling then reduce to a simmer and cover. Cook for about 1 hour, stirring occasionally.
- Add the beans and continue to cook uncovered for another 30mins. Garnish with toppings of your liking. I use jalapenos, Tofutti* and avocado.
*Dairy free sour cream