I'll admit it - the Super Bowl for me is more about the food and the commercials than the game. And, I'm thinking of bringing chili to a party I'll be going to, so today I dug out a favorite old recipe. I haven't made it in years and wanted to try it again. Chili is pretty serious Super Bowl food . . .
This recipe barely resembles the original and has been played with so many times over the years that I finally just rewrote it with all of the ingredients I used today. It turned out awesome (husband loved it) and it is now going to be my "go to" chili recipe. The original was called Chili Con Carne Con Frijoles and it was from a Mexican food "pamphlet" that I picked up somewhere in the 70s. I'm renaming my new creation "Mimi's Chili."
2lbs lean ground beef
1 chopped onion
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons seasoned salt (I use Morton’s Nature's Seasoning)
1 teaspoon dried oregano
pinch ground pepper
2 tablespoons “double concentrated” tomato paste (I keep a tube in the fridge)
2 – 7 oz cans Herdez Salsa Verde
2 – 11.5 fl.oz cans Snap-E-Tom Tomato & Chile Cocktail
2 – 15.25 oz cans S&W kidney beans, drained
1 – 14.5 oz Muir Glen Organic Diced Tomatoes w/ fire roasted green chilies
(chop them even more in a food processor)
Cook ground beef in a large skillet. Remove with a slotted spoon to a large soup pot. In the same skillet, add the chopped onion and garlic to the drippings (if there is too much liquid, drain some of it before adding the the onions) and cook until very soft. Transfer onion and garlic to the pot with the beef.
Add the spices and tomato paste and stir. Add the remaining ingredients, stir, and simmer uncovered on low for at least an hour to allow the flavors to develop. Stir occasionally. I like to serve the chili on rice with a choice of toppings: sour cream, green onions, grated cheese, avocado cubes, and Cholula Hot Sauce.