Chili Recipes for the Super Bowl

What could be better than sitting down with a hot, steaming bowl of chili to nosh on as you cheer for your favorite Super Bowl team?

30 Minute Chili

• 1 pound ground chuck or lean ground beef
• 1 large onion, chopped
• 1 can kidney beans (12 oz)
• 1 can tomato soup -- undiluted
• 1 teaspoon Kosher salt
• 1 Tbsp. chili powder (or to taste)
• Hot pepper sauce -- to taste

Brown the meat in a little butter and cook until the meat is brown - about 10 minutes. Add all other ingredients and let simmer for 30 minutes. Your choice of hot sauce may be added to taste.

Caldillo (New Mexican Green Chili Stew)

• 2 pounds lean beef round
• 3 medium potatoes, diced
• 1 large garlic clove, minced
• 6 green chilies
• 2 Tbsp. vegetable or olive oil
• 1/2 cup onion, sliced
• 2 teaspoons Kosher salt

Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

California Chili

• 3 pounds boneless skinless chicken pieces, browned
• 3 Tbsp. extra virgin olive oil
• 4 garlic cloves, sliced
• 3 onions, peeled and chopped
• 1 teaspoon cumin seeds, whole
• 2 jalapeno peppers, seeded and chopped
• 2 cups chili sauce, prepared
• 4 tomatoes, chopped
• 2 green bell peppers, seeded and chopped
• 1 Tbsp. Worcestershire sauce
• 1 cup red wine
• Kosher salt

Brown the chicken. Heat a large frying pan and add the oil. Sauté the garlic, onions, cumin seeds and jalapeno peppers until the onions are clear but not browned. Add all to a heavy pot and bring to a simmer. Cover and simmer for about an hour.

Arizona Desert Chili

• 2 Tbsp. vegetable oil
• 3 garlic cloves, chopped
• 2 onions, chopped
• 1 green bell pepper, chopped
• 3 pounds lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon ground oregano
• 3 Tbsp. chili powder
• 10 ripe tomatoes, peeled and chopped
• 2 jalapeno peppers, optional
• 1 can beer

Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sauté until soft, about 5-7 minutes. Add beef and lightly brown. Drain off some of the fat if a lot has accumulated. Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.

Serving Ideas : Serve with cornbread or cheese biscuits.

Note: This chili can be mild or very hot depending upon the use of jalapeno peppers. Some chili lovers say you should never put beans in chili so this recipe omits them.

So, after checking out all these recipes for chili, your hardest decision just may be, "beans or no beans!"