Super Bowl®, Super Chili Article -
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Super Bowl®, Super Chili

As turkey is to Thanksgiving, so chili has become to the Super Bowl.

The hearty stew is a classic casual party dish for good reason. For the cook, it's easy, do-ahead and cheap. For guests, it's appealing, fun and friendly.

There are lots of chili recipes. So why try mine? For one thing, it calls for common grocery store ingredients (no visits to ethnic markets and mail-order companies). Plus, this eyebrow-raising chili will prompt guests to ask for the recipe.

Here are five key steps to success:

  • Use the right meat. Start with chuck roast (for rich, beefy heft) and country-style pork ribs (for mild, sweet contrast), and sear the meats well. Nicely browned meat is crucial to flavor. Forget ground beef; it stews to gray hues. Searing individual beef cubes is messy and tedious, especially for a Super Bowl-size batch. So I sear whole roasts--it's easy but still imparts plenty of flavor--and pull the meat into bite-size shreds. Compared with meat cubes, shreds are soft and tender; compared with ground meat, shreds have better "chew" and flavor. 
  • Cook meat quickly with high heat. Instead of slow-cooking, I "pressure-cook" the seared beef and pork in a foil-sealed, lidded pot in a 450-degree oven. This high-heat method cuts cooking time nearly in half. 
  • Slow-toast spices. Many serious chili recipes call for toasting and then grinding whole spices, a step many cooks aren't willing or able to perform. I easily punch up flavors by slowly toasting powdered spices in a dry skillet over low heat before adding them to the chili. 
  • Use a roaster on the stovetop. I set a heavy-duty roasting pan over two burners, using the large cooking surface to sear the meat in two batches rather than four. Later, the roaster helps the onions saute and the chili stew up more quickly. 
  • Flavor at the end. Finish the chili with minced garlic and bittersweet chocolate. I've found that if you saute garlic with the onions at the beginning, the garlic's flavor is barely detectable. Added at the end, however, the garlic is pleasantly potent. Ditto the chocolate. Added early, chocolate takes the chili in a mole direction. Added at the end, it miraculously pulls the chili together.

    Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.

Oct. 18, 2009 9:19 am
i will give to a try some day when i get the stuff to make the chili. i really love chili very much. chili is really good for you and you should give it a try some day everyone
Nov. 7, 2009 11:15 am
Good for a crowd.
Nov. 27, 2009 5:17 pm
I just wanted to let you know, that last month the Western Hills United Methodist Women sponored a Chili Supper and Chili Cook-off and I entered it using the Super Bowl Super Chili recipe. I won the first prize blue ribbon. I was very suprised and pleased. Needless to say the chili was a success, as it was all eaten. Great recipe! God Bless, Barbara
Feb. 4, 2010 8:55 pm
I never thought of the chocolate as a mole...GREAT idea!! I would say it's probably one of the most substantial ingredients in making this particular recipe. Excellent!!
Feb. 6, 2010 9:59 am
Can't find list of spices to be toasted.
Oct. 9, 2010 8:34 pm
This is a very good recipe. I have used chocolate in my chili for years as it adds a hearty flavor to beef recipes. I soak my red beans, black beans and pinto beans over-night and cook them in one pot, with roasted seasonings, until they are tender. Then I continue making the chili as usual, but adding the chocolate the last ten minutes of cooking time. I try to not use canned beans as they are a little acidic tasting.
Oct. 9, 2010 8:38 pm
I use a coffee grinder to grind the roasted spices and I use roasted garlic cloves that have been marinate in sweet Marsala for 30 minutes.
Nov. 4, 2010 8:23 pm
viewing all of these wonderful comment's about this chilim seem so appetizing and pleasing,I'm going to tryn it immediately.
Nan P 
Jan. 14, 2011 3:48 am
Where is the list of the ingredients and amounts? Or do you use your own recipe with the meat modifications described?
Feb. 3, 2011 10:44 am
making chili for the super bowl for the first time... ill let you all know how it comes out!!!yum!!
Feb. 5, 2011 5:27 am
Recipe is under "Chili with pulled beef and pork for a crowd"
Nov. 9, 2011 11:12 am
Where's the ingredients??
Feb. 6, 2012 4:06 pm
Where can I find this Super Bowl chili recipe? Thank you.
Dec. 12, 2013 12:55 pm
I have made this chili with the steak only about 5 or 6 times now. Took second place at the office chili cook off, I think only because it was gone fast and not everyone could try it. Steak is awesome in chili. Today I'm making it again, this time with the pork ribs. Should be good!
Dec. 12, 2013 1:02 pm
For the ingredients and total recipe, go here:
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