Super Bowl Sunday

Last year we had a huge Super Bowl bash, but this year we decided to keep it simple with just a few guests. Here are the chili and coleslaw recipes that I made – both of which are REALLY good!!!

Game-Day Chili
Southern Living

2 pounds ground chuck
1 medium onion, chopped
3 to 4 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
3 (8-ounce) cans tomato sauce
1 (12-ounce) bottle dark beer (I use Guinness)
1 (14 1/2-ounce) can beef broth
1 (6-ounce) can tomato paste
1 (4.5-ounce) can chopped green chiles
2 tablespoons chili powder
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
1 to 2 teaspoons ground red pepper
1 teaspoon paprika
1 teaspoon hot sauce
Garnish: pickled jalapeño pepper slices

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.
Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.

13 cups

My Favorite Coleslaw
Cook with Jamie: My Guide to Making You a Better Cook, Jamie Oliver

1/2 white cabbage, core removed, outer leaves discarded, cut into quarters and thinly sliced
1 small red onion, peeled and thinly sliced
3 carrots, peeled and cut into matchstick-sized pieces
2 red apples, washed, cored and cut into matchstick-sized pieces
1 small bunch fresh flat-leaf parsley, leaves picked and roughly chopped
Juice of 1-2 lemons
A couple dollops of mayonnaise
1 heaping teaspoon English mustard (Coleman’s)
Sea salt and freshly ground black pepper

Combine ingredients in a large bowl and toss well.

6 servings

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