Best 4 Chef Dads Super Bowl Chili Recipes

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In the realm of culinary delights, where flavors dance and aromas tantalize the senses, there exists a dish that reigns supreme during the grand spectacle of the Super Bowl - chili. This hearty and versatile dish, a symphony of spices, textures, and bold flavors, takes center stage as families and friends gather to celebrate the gridiron's greatest event. From the classic all-beef chili, a timeless favorite, to the adventurous vegetarian chili, a symphony of plant-based goodness, and the unique turkey chili, a lean and flavorful twist, this article presents a trio of extraordinary chili recipes that will undoubtedly elevate your Super Bowl party to legendary status. Whether you prefer the traditional, the innovative, or the healthy route, these recipes guarantee an explosion of taste that will leave your guests craving more.

Here are our top 4 tried and tested recipes!

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

CHEF DAD'S SUPER BOWL CHILI RECIPE - (4/5)



Chef Dad's Super Bowl Chili Recipe - (4/5) image

Provided by รก-48714

Number Of Ingredients 17

2 pounds Ground Beef, 85-90% lean
2 15 oz cans Pinto beans, drained
1 yellow onion, finely diced
3 Tablespoons diced garllic, appx 7-8 cloves
2 15 oz cans Tomato sauce
1 15 oz can tomatoes, diced or crushed
1 15 oz can beef broth
1/2 Cup Ketchup
1 Teaspoon Hot Sauce
1 Tablespoon Kosher salt
1 Tablespoon Chili powder
1 Teaspoon Ground Cumin
1 Teaspoon Black Pepper
1 Teaspoon Sugar
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 Bag Frito's Corn Chips, crushed

Steps:

  • 1) Combine spices (salt, chili powder, cumin, black pepper, sugar) in a small bowl and mix well. Set aside. 2) Heat large Dutch Oven (or large lidded pot) over medium heat. When hot, add ollive oil and butter, then onion and garlic. Saut'e with 1 teaspoon of your spice blend for 3-4 minutes. 3) Add ground beef plus one tablespoon of your spice blend until meat is fully cooked. Do not drain any juices off. 4) Add tomato sauce, crushed tomatois, beef broth, ketchup, hot sauce and drained beans. Add all of your remaining spice blend then stir well and bring up to a simmer. Once it starts simmering, reduce heat to low and simmer with the lid on for 30 minutes. Taste for seasoning adjustment. I usually add a bit more salt and pepper, but not too much. This recipe makes about 16 small or 8 large servings. Serve in bowl with hand crushed Frito's over the top. Cooks Note When it comes to choosing your canned tomato products, I like the taste of the organic brands much better. Don't try to make seasoning adjustments until after all ingredients have simmered and concentrated for the first 30 minutes. It takes them a white to come together. If making this the day before, let the chili cool down with the lid on for about 30-45 minutes before putting in your fridge. When ready, slowly reheat the chili over low heat then move into your crock pot on the low temp setting. Have some hot sauce, diced jalapeno, diced onion and shredded cheddar cheese available for your guests to serve themselves.

TYLER'S DAD'S ULTIMATE CHILI DOGS



Tyler's Dad's Ultimate Chili Dogs image

Tyler Florence on the Food Network is one of my favorite chefs. I really like that show "How to Boil Water", but this recipe came from Tyler's Ultimate Tailgating show on Super Bowl weekend courtesy of his dad. It looked absolutely divine and I LOVE LOVE LOVE chili dogs, chili fries, and chili and cheese wraps. The ingredients and prep are simple and I have all the ingredients on hand usually.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 beef hot dogs
4 hot dog buns
1/2 cup grated cheddar cheese
chili sauce
extra virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1 lb lean ground beef
2 1/2 cups ketchup
1 teaspoon chili powder
2 tablespoons prepared yellow mustard
kosher salt & freshly ground black pepper

Steps:

  • SAUCE:.
  • Heat olive oil in a skillet over medium heat.
  • When hot, add the onion and garlic and cook, stirring, until it is soft and translucent, about 5 minutes.
  • Add the ground beef, breaking it up with the back of a spoon, and cook until nicely browned, about 10 more minutes.
  • Stir in the ketchup, chili powder, and mustard and simmer for 15 minutes until thickened.
  • Season with salt and pepper.
  • While the chili is cooking, get the grill going.
  • Place a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal barbecue and get it very hot.
  • Take a few paper towels and fold them several times to make a thick square.
  • Blot a small amount of oil on the paper towel.
  • Then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface.
  • Bring a pot of water up to a simmer and parboil the dogs for about 5 minutes.
  • Take them out of the water, pat them dry, and grill them just long enough to mark them. (That'll give them a grilled flavor too.)
  • Brush the insides of the rolls with olive oil and lay them face down on the grill; cook until toasty.
  • To serve, put a dog in each roll and top with the chili and some Cheddar.

Nutrition Facts : Calories 691.5, Fat 32.1, SaturatedFat 13.4, Cholesterol 112.4, Sodium 2647.7, Carbohydrate 65.1, Fiber 2.2, Sugar 39.9, Protein 38.7

SUPER BOWL CHILI (ANYTIME)



Super Bowl Chili (Anytime) image

Chunky and full of texture, this chili isn't for the faint of heart. It has some kick behind it. I love the mixture of pork and ground beef - it adds something a little different. The robust flavor from the chili powder and cumin really makes this yummy. Cheese and sour cream mellow this a little and are the perfect topping.

Provided by Bennie Shaw

Categories     Beef Soups

Time 1h15m

Number Of Ingredients 14

1 lb lean ground beef
1 lb good sausage or lean ground pork
2 15 oz. cans hot chili beans, undrained
1 28 oz. can diced tomatoes, undrained
2 large onions chopped
1 bell pepper chopped
3 clove garlic minced (may use in jar)
3 Tbsp chili powder
2 Tbsp sugar
1 Tbsp red pepper, crushed
3 Tbsp wine vinegar
1 Tbsp cumin
grated cheddar cheese
sour cream

Steps:

  • 1. Brown beef and pork in a large pot.
  • 2. Drain and stir in undrained beans, tomatoes, onions, pepper, garlic, chili powder, sugar, red pepper, vinegar and cumin.
  • 3. Add some water if you like more juice in your chili. (The only liquid is in beans and tomatoes).
  • 4. Cover and simmer for about 1 hour. Stir frequently to keep from sticking and burning. When ready to serve top with cheese and sour cream.
  • 5. The red pepper flakes and chili powder makes it spicy. Use less if you want. We like it just the way it is. This gets better the longer is lasts. HAPPY FALL

Tips:

  • Use fresh, flavorful ingredients: The quality of your ingredients will directly impact the taste of your chili. Choose ripe tomatoes, fresh bell peppers, and flavorful ground beef or turkey.
  • Brown the meat well: Browning the meat adds depth of flavor and helps to remove excess grease.
  • Don't overcrowd the pot: If you overcrowd the pot, the meat won't brown properly and the chili will be watery.
  • Simmer for at least 30 minutes: Simmering allows the flavors to meld and develop.
  • Season to taste: Taste the chili as it simmers and adjust the seasonings as needed.
  • Serve with your favorite toppings: Shredded cheese, sour cream, avocado, and chopped cilantro are all great options.

Conclusion:

Chef Dad's Super Bowl Chili is a hearty, flavorful dish that's perfect for a party. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a delicious and satisfying chili recipe, give this one a try. You won't be disappointed!

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