Unless the Saints are playing (has only happened once), Super Bowl usually means chili. This, like risotto, means I keep out of the way as Hubby makes it. He comes from a different view than I do, however, his chili is delicious so I have no issue with yielding the stove. He starts with big chunks of beef – the cut depends on what is available. He cubes it, then there are the two-three types of dried chilies he will use. Lots of onions and canned fire-roasted tomatoes. I am also okay with beans in chili which makes it simpler. He puts two different types, often black and red (canned). Seasoning is a combination, also might be two types of chili powder; maybe extra cumin, and he is a big believer in Carroll Shelby’s mix. This includes using at least one packet of the masa in the latter part of cooking. Actual cook time is 2.5-3 hours minimum and of course it can simmer much longer if needed for timing purposes. We had fresh cilantro this time, but that doesn’t go in until about the last ten minutes. My only contribution to the process is check it for heat. He likes his hotter, but we have hot sauce for that purpose. He usually gets it correct for what I like although occasionally it will be at the upper level. Last night’s was perfect on the first tasting.
I did pick up a box of cornbread mix at the store yesterday. That’s his preferred accompaniment and corn chips will do if we’ve forgotten the cornbread. No other adds except he will sometimes use shredded cheddar. As you can imagine, cook time is one thing; prep time is definitely more.
