This chili recipe is great for your superbowl Sunday, because you can make it early in the day and let it simmer in the crock pot. Then, it’s ready whenever your superbowl crowd gets hungry for meal, or it’s there whenever for snacking. My kids weren’t huge chili fans until I tweaked a recipe to get this one. Now they ask for it all the time. Touchdown!
You can eat it straight out of a bowl, or you can use any of these ideas for a little variety.
1. Make a taco salad a la Wendy’s. Fresh iceberg lettuce, tomatoes, cheese, tortillas chips, and sour cream with a cup of chili (drained of most of the liquid) over the top is delicious. You can add a little salsa for extra zip.
2. Pour some over a baked potato and top with cheese and sour cream.
3. Make nachos by spreading tortilla chips on a baking sheet and spreading a cup of chili (drained of most of the liquid) over the top. Sprinkle on cheese and broil until the cheese is melted. Serve with guacamole, sour cream or salsa.
4. My kids’ favorite is to serve the chili over rice (they like Japanese sticky rice), topped with a little cheese.
Superbowl Chili
2 pounds lean ground beef or ground turkey
2 cans drained kidney beans
1 (29 ounce) can tomato sauce
1 (46 ounce) can tomato juice
1 onion, diced
3 Tbls. chili powder
1 1/2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne pepper (optional)
Brown the ground beef and drain grease. Put all the ingredients in a crock pot and simmer on low heat for at least 2 hours, up to 8 hours. Add a little more chili powder or cayenne if you want to make it spicier.
Store leftovers in the refrigerator in an airtight container or freeze leftovers in quart-size freezer bags with zip seals.