The Chili Championships
Beefy Chili with Roasted Poblanos and Chicken Chili -- Caribbean Style
One of my favorite Super Bowl parties was one I called the Chili Championship
Here’s how it works:
You set up a chili buffet with all the fixins. This works really well because people can get up from the TV viewing area and do self-service on the chili. At my previous Super Bowl parties, I served appetizers during the first half of the game and then served an entrée during half-time, with dessert at the end. That had me in a time crunch during the game. I didn’t get to watch football and I missed the Super Bowl commercials. With a chili buffet, I have a lot less work to do. Plus, everyone loves chili.
Chili tastes better the day after you make it, so you can prepare it ahead of time and reheat on game day. When you set up the buffet, the chili can be kept warm in crock pots, on the stove on a low simmer, or even in pans kept on warm in the oven. They’ll all work. Now, for the real bonus: Get others to bring chili....
Beefy Chili with Roasted Poblanos
Servings: Serves 4 – 6 in 1 1/2 cup servings. For tasting this will serve a lot more.
2 lb of ground sirloin
2 large poblano peppers, seeded and cut into narrow strips
1 cup of red onions, diced
1 cup of Vidalia onions, diced
2 Tbl of minced garlic (jar garlic will work)
½ tsp of ground cinnamon
2 Tbl of chili powder (you choose your favorite — from mild to monster)
1 tsp of cumin
½ tsp of celery salt
28 oz can of crushed tomatoes
15 oz can of diced tomatoes
3 cups or more of organic beef broth