Super Bowl Chili
My Super Bowl Chili is the result of researching ingredient lists from top rated chilis on the web. It’s a combination of my Meme’s chili and a few added ingredients. The end result was fantastic! In fact, my son said it was the best chili I ever made. The big game’s this Sunday so why not cook up a batch and serve with your favorite toppings. Enjoy!
- 5 lbs ground chuck, browned
- 5 medium onions, chopped
- 4-15 oz. cns. petite diced tomatoes
- 2-28 oz. cns. tomato sauce
- 1/4 c. minced garlic
- 4-6 c. water
- 1/3 c. (or to taste for salt factor) “Better Than Bouillon” Beef Base
- About 1/2 cup. mild chili powder (It’s important to add your chili powder gradually and taste. You want enough to get that good chili flavor without getting your chili too spicy. You can always put out a bottle of hot sauce for guests who prefer spicy but you can’t take the spice away for sensitive palates.)
- 1 T cumin to taste
- 1 T oregano
- 1 T brown sugar
- 1 T Worstershire sauce
- 2 cns pinto or Great Northern beans, drained and rinsed (optional)
chopped green onions
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Brown ground chuck on stove top or use my oven method for browning. Combine all chili ingredients in a stock pot. Cover, heat, and simmer for several hours. Serve with your favorite toppings.
NOTE: This recipe makes a lot of chili and unless you’re feeding a large crowd, you should have plenty to freeze. This way you have chili to pull out for quick meals such as Navajo Tacos or Mexican Stack-ups. A word of caution–make sure you cool your soups properly. Click here to see how to cool and refrigerate/freeze soups safely.