ArcaMax

Editor's Note: Kick off Super Bowl season with this Zola classic!

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....

Read the full column at PlanZDiet.com

Beefy Chili with Roasted Poblanos

Servings: Serves 4 – 6 in 1 1/2 cup servings. For tasting this will serve a lot more.

Ingredients:

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
Garnishes*

Instructions:

Preheat your oven to 400 degrees.

Place the poblano pepper strips on a lightly oiled cookie sheet. Roast in your oven at 400 degrees for about 15 minutes or until they just barely start to char along the edges. They will sort of curl on the sides. They don’t all have to curl. Just a few. Then take them out and set them aside.

While they are roasting you can make the rest of your dish.

In a medium soup pot add a whisper of olive oil spray and then add your ground sirloin. Begin sautéing on medium and break it up with a spatula or wooden spoon. Cook until about half done. Add the two types of onion. Cook a minute and then add garlic, chili powder, cumin, celery salt. Stir. Make sure the beef is cooked all the way through and then add the tomatoes (both cans) and the beef broth.

How much beef broth you add in the end depends on how soupy you want your chili. In this version, I like it soupier and with less tomato taste. You’ll need the full three cups to achieve that.

Cook until the liquid reduces slightly and flavors meld. This takes about 10 minutes. Then add the poblanos, heat and you’re ready to serve.

Garnishes: You can garnish your chili with lots of options: diced onion, diced red pepper, minced cilantro, cheese, sour cream, bits of green chilies (from a can is fine) or bits of tomato. Take it easy on hot sauce but you can add a bit if you want the chili hotter. This is not a SPICY chili. This is a flavor-filled chili. You can always add more heat but you can’t get it back out very easily!

Chicken Chili - Caribbean Style

Servings: Serves 4 - 6 in 1 1/2 cup portions.

Ingredients:

1-1/2 pounds of chicken breasts, no skin
1 onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
3 cloves of garlic, minced (jar garlic will work)
2 tsp of ground cumin
1 tsp of dried thyme
1 tsp of dried oregano
1 Tbl of ground allspice
½ tsp of ground cinnamon
½ tsp of ground nutmeg
½ tsp of cayenne (or to taste)
½ tsp of grated sea salt
2 limes, juiced
¼ tsp of ground cloves
1 4 oz can of diced green chilies
32 oz of organic chicken broth (or more, to taste)
Baby spinach, finely chopped

Instructions:

First up, poach your chicken. I do this by putting the chicken in a pan, cover it in water and then I bring it to a boil. Boil 15 minutes or until no pink remains. Then I take the breasts out to cool.

While the chicken is cooking and cooling you can make your soup. In a soup pan, add the onion and toss it around. Just loosen it up. Then add the bell peppers with about ¼ cup of the broth so nothing sticks to the pan. Add all of the spices and then the rest of the chicken broth and lime juice.

Add the chicken when you have it all torn apart. Let the whole mess cook for about 15 – 20 minutes to meld the flavors.

When you go to serve it add a small handful of baby spinach to each bowl and stir in. It will wilt immediately. It will add extra vitamins and color to the dish.

You can always add more heat to the chili with hot sauce or cayenne. As it is, this is a fairly spicy dish.

Enjoy!
Cheers,
Zola