Super Bowl Supper
February 04 2011
I am not a football fan…never have been, never will be. So unlike most, this Sunday will just be a regular ole Sunday around our place. Don’t get me wrong, I love sports…but not football. So we’ll probably do something outside, assuming the weather cooperates. My daughter has wanted to go on a sleigh ride for a while now therefore we may end up going to a farm about an hour from our place.
Then in the afternoon, I’ll cook up a stew or chili or something else that will leave lots of leftovers that we can have for lunches or quick suppers.
So, if you’re like me and couldn’t care less about “the big game” and everyone else in your household is transfixed by the TV, this is your perfect opportunity to cook. Sure, you may need to make a snack for the boys at some point but you should have hours for yourself in the kitchen…this is a dream come true for me.
Here’s a not so standard chili recipe from our site for you to try. I’ve scaled for 16 portions so that you can make a big batch to use for lunches or quick suppers.
It’s vegetarian…but tell them there’s beer in it and they won’t even notice the lack of meat.
Red Bean and Beer Chili
Servings: x16
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Cuisine Type: North American
Freezable: Yes
Ingredients:
- 2 2/3 tbsp olive oil
- 4 cups onion, yellow, diced (~5 3/4)
- 16 cloves garlic, minced (~1/3 cup)
- 2 celery stalk, chopped (~2/3 cup)
- 4 chilies, green, finely chopped (~1/3 cup)
- 4 peppers, green, chopped (~3 1/4 cups)
- 4 pepper, red, chopped (~3 1/4 cups)
- 2 2/3 tbsp chili powder
- 1/4 cup cocoa powder
- 2 cinnamon, sticks
- 16 cups tomatoes, canned diced, no salt added, with juice
- 6 cups beans, red kidney canned without salt, drained, rinsed
- 4 zucchini, green, quartered, chopped (~6 1/3 cups)
- 4 cups beer, ale
- 2 tsp salt, sea
- 1 tsp pepper, black freshly ground
- 1/2 cup cilantro, fresh, chopped
Instructions:
Cooking
1. Heat the oil in a pot over medium high heat.
2. Add the onions, garlic, celery, green chili, green pepper and red pepper, and saute, stirring, until soft, about 5 minutes.
3. Stir in the chili powder, cocoa and cinnamon.
4. Add the tomatoes and their juice, beans, zucchini and beer.
5. Bring to a boil, reduce the heat to low and simmer for 20 minutes.
6. Remove the cinnamon stick, season and serve topped with cilantro.
