Big game, Super Bowl food

Not viewing at least a little of the Super Bowl, which will be on this Sunday, is like saying you hate fireworks on the Fourth of July. It’s not a football game, it’s a national eating holiday. Sort of like Thanksgiving, but without the family drama.

There are a couple of philosophies you can have about feeding the mob. One, provide a continuous stream of munchies. Two, offer some snacks early, then bring out the big food at halftime. There’s no need to look for more wardrobe malfunctions, so you might as well be eating. And the Hub and I can’t imitate the Black Eyes Peas. We did, I feel, a credible version of The Who last year, although I almost threw out my shoulder doing the Townsend Guitar Swing.

Chili is classic Super Bowl big food, and sometime you have to go with tradition. Here’s a recipe from my cookbook “Fan Fare: A Playbook of Great Recipes for Tailgating or Watching the Game at Home.” It was inspired by the flavors of Mexican mole sauce. Add cornbread to the bowls for something different.

Marvelous Mole Chili

5 dried ancho chilies

4 dried pasilla chilies

5 dreed guajillo or New Mexico chilies

2 to 3 tablespoons vegetable oil

3 pounds beef chuck roast, cut into 1-inch cubes

1 cup chopped onion

1 tablespoon chopped garlic

1 (8-ounce) can tomato sauce

2 quarts chicken broth

1 bay leaf

1/2 teaspoon ground cinnamon

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper

Salt to taste

Place the chilies in a bowl, pour in enough boiling water to cover them and let soak for 30 minutes. Use a sauce to weigh down the chilies if they float to the surface. Meanwhile, heat a tablespoon of the oil in a large saucepan or Dutch oven over medium heat. Lightly brown the beef but do not overcook it. Remove the beef from the pan and drain out any liquid from the pan.

Heat 2 tablespoons of the oil in the same pan and cook the onion and garlic until soft but not browned. Remove the pan from the heat.

When 30 minutes are up, drain the chilies, remove stems and seeds by holding under running water, and pat dry. Puree the chilies to a smooth paste in a food processor.

Put the pan back over high heat, add tomato sauce and chicken broth, and bring ot a boil. then stir in the beef, chile paste, bay leaf and cinnamon. Reduce the heat to simmer and cook uncovered, for 1 hour. Then add the oregano, cumin and cayenne. Let simmer uncovered, for 1 hour. Add a little water or broth if the chili becomes dry or overly thick. Taste, then add salt.

Makes 6 servings.


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