Super Bowl Chili Recipes
GAME DAY CHILI RECIPES FROM AROUND THE NATION
It’s finally here. New England’s chance at retribution in Super Bowl LI… and your last chance to cook the best chili of the season.
Chili – preferably grass-fed beef chili – is a no-brainer for any Super Bowl party: it’s warm, hearty, and easily made in large batches for a crowd.
We know that “chili” means different things depending on who you ask. As you’ll see below, regional chili recipes can get downright dangerous.
Today, we bring you chili recipes and traditions from around the country (alongside some subtle football digs). Do you dare go outside your chili comfort zone for Game Day greatness? Find the perfect recipe to thrill the crowd on Sunday. Remember, with great risk…
Texas Chili con Carne
AKA “Bowl of Red”
The only thing Texan JJ Watt won’t endorse? Chili with beans.
True Texas Chili con Carne – or to some purists, the only real chili – never contains beans. In fact, it doesn’t even contain tomatoes.
Beef. Lots of chili peppers. Spices. That’s it.
Texans appear more open-minded with accompaniments; grated cheese, cilantro, jalapeños, and avocado do not seem to invoke their wrath.
Sounds easy, but the simplest dishes often require the greatest care. Tender beef, deep flavors, and plenty of low, slow cook time are the ticket here. Pay homage to this year’s Super Bowl host and reap the rewards.
Appreciated by: traditionalists; those who “go big or go home”; superstitious sports fans.
Cook it: The Food Lab’s Real Texas Chili Con Carne Recipe
Southwestern Chile Verde
AKA “Green Chili”
Can’t poke fun at a non-existent football team. Native Hatch peppers are New Mexico’s Number 12.
The star of this chili (or “chile” here) is the New Mexico Hatch pepper, world-renowned for its unique balance of spice and flavor. True Hatch peppers are only grown in the Hatch valley (population ~2,000), an small area that produces millions of pounds a year. “Hatch type” varieties are found in neighboring states, like Arizona or Colorado.
Chile Verde calls for meat braised in a relatively simple mix of Hatch chiles, onions, garlic, and few other additions (e.g. cumin or cilantro). Hatch chiles are now so popular you can find them online, but there are workarounds if you don’t have them on hand.
Traditional Chili Verde uses pork, but there are numerous variations that call for beef.
Appreciated by: those striving for authenticity; southwestern regional elitists; Brooklyn hipsters.
Cook it: Foodie Crush’s Slow Cooker Hatch Green Chile Verde with Beef
AKA “The One Ranked Below Being Hit by a Car”
Is this bizarre take on chili related to Marvin Lewis’s inexplicable tenure as the Bengals coach? Hard Knocks indeed for Cincy.
Now it gets interesting. Described by outsiders as “abominable garbage-gravy,” Cincinnati Chili has nevertheless inspired over 200 chili parlors in the Cincinnati area.
Starting with a chili base of ground beef, Mediterranean spices, stock, and tomato paste, “two way” Cincy Chili is served over spaghetti (yes, you read that right). “Three way” means adding cheese; “four way” includes either onions OR beans; and the grand master “five way” Cincinnati Chili includes onions AND beans. Maalox not included.
On its list of Great American Foods, Deadspin ranked Cincinnati Chili behind “not having any authentic local culture to speak of,” “boiled dinner,” and “being hit by a car.” Can you redeem this chili so beloved by locals?
Appreciated by: risk-takers; individualists; masochists; people who think it’s hilarious to order a “three-way.”
Cook it: Cincinnati Chili via The Kitchn
AKA “Hot Dogs Smothered in Chili”
Regional consolation for the Lions. But not really.
Coney Island is the birthplace of the hot dog, but Detroit is responsible for its beef chili-laden cousin. According to Detroit chili cultists, a Detroit Coney has subtle but significant variations from a standard chili dog.
The Coney dog starts with a grilled, natural casing hot dog – both important details to getting the right snap. It’s served on a steamed bun and topped with a distinctive, bean-free chili sauce alongside a chopped raw onion and a squirt of yellow mustard. The sauce is based in ground beef and almost soupy, resembling gravy more than traditional chili.
Over 500 diners in the Detroit area compete for the title of best Coney dog. Getting it right isn’t easy. Only the brave will attempt this recipe for a Super Bowl Party; the successful may go down in Game Day history.
Appreciated by: those who enjoy the finer things in life. No sarcasm. We support you, Detroit.
Cook it: Malcom Bidell’s Detroit-Style Coney Dog Recipe
Other Delights in the World of Chili
This is just a taste of our country’s creative takes on chili recipes. Frito Pie, chili burgers, chili fries, the list goes on. Nothing wrong with offending a Texan by including beans in a delicious, traditional chili (the rest of the country doesn’t mind, sooo….). Get creative. Get bold. Get cooking.
Grass-Fed Beef Chili for the Win
We could talk chili all day, but we have our own Super Bowl dishes to prep here in Boston. We’re not telling which is our lucky recipe, but you can bet it’ll include the best, organic, grass-fed beef available: our very own Verde Farms.
Have a delicious celebration. And we have to say it once – go Pats!