My husband is always requesting chili on rainy Sunday afternoons and in California we’ve had a lot of rainy days this winter! As a result I’ve made many pots of chili–some good, some not so good…however last weekend my husband told me I’d hit the chili jackpot. One bite of this recipe and he exclaimed, “Write this one down! Did you write this recipe down??? Write it down!” (I’ve been known to create some yummy dishes in the past with no ability to recreate them because….wait for it…I DIDN’T WRITE THEM DOWN. So, my husband’s concern is legitimate.
With all the upcoming Super Bowl parties this month you may find a use for this recipe in your own home. Let me offer one suggestion regarding the canned ingredients (tomato and beans). Try to buy Eden Organic canned goods because the cans are not lined with Bisphenol-A (BPA). As a general rule I try to keep endocrine disruptors out of my food so I only buy Eden Organic canned goods (most canning companies line cans with BPA as part of their processing).
BPA is a sneaky little chemical, isn’t it?
Super Bowl Chili (serves 4) Printer-friendly HERE.
2 tablespoons olive oil
1 medium size onion, finely chopped
3 cloves of garlic, chopped
1 pound grass-fed, organic beef
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon molasses
1 teaspoon organic peanut butter
2 teaspoons oregano
1 can black beans (pinto is fine, too), undrained
1/2 cup (or more to taste) organic frozen corn
1 15-oz can crushed tomatoes
1 teaspoon salt, or more to taste
chicken or veggie broth for extra liquid if needed
Saute onion and garlic in oil until tender, about 5 minutes. Add ground beef and cook until brown. Add black beans (with juice), corn, tomatoes, peanut butter, molasses, salt and spices. Simmer for 30-40 minutes to let the flavors blend. Add more liquid if needed. Taste chili and adapt to your preferences (more liquid, a little more molasses, more salt)…you be the judge.
Top with cheddar cheese and enjoy!
Photo: The Bitten Word