For me, the Super Bowl is all about the food. We had my parents and sister over to watch the game, and Joe and I made our favorite chili and cornbread. Our version is adapted from Emeril's Chili recipe, and over the years we've increased the amounts of a few things, and added some cool ingredients, like unsweetened chocolate and beer.
Also worth noting; this chili is even better the next day, so for this occasion we actually made it the day before and just reheated it on the stove while we baked the cornbread.
Inspired by Emeril Lagasse
2 tablespoons vegetable oil
1 medium onion, chopped
Salt, to taste
Cayenne pepper, to taste
2 pounds stew meat, cut into 3/4 to 1 inch pieces (we like chuck shoulder, or precut stew meat works too. The precut meat should still be cut into smaller pieces)
1 tablespoon chili powder
1 tablespoon ground cumin
Crushed red pepper flakes
2 teaspoons dried oregano
1 anaheim pepper, diced (seeded to reduce heat, if desired)
1 jalepeno pepper, diced (seeded to reduce heat, if desired, and for the love of god, use gloves when handling this!)
2 tablespoons (about 6 cloves) garlic, chopped
1 bottle of beer (this time we used a lager, but pale ale is good as well)
1 ounce unsweetened chocolate (either a brick or powder will work)
1 -28 ounce can crushed tomatoes
1/4 cup tomato paste
2 cups beef stock or broth
2 -14 ounce cans of beans (such as dark red kidney beans)
2 tablespoons masa flour
4 tablespoons water
Tortilla chips, grated Monterey Jack cheese, sliced green onions, and sour cream (optional, for garnish)
In a large pot, heat the oil. Add the onions and cook until they look transparent and wilted. Season with salt and cayenne pepper. Add the meat, chili powder, cumin, crushed red pepper, oregano, and the peppers.
Cook the meat for about 5-6 minutes, basically until it's browned all over. Pour in half the beer and stir. Add the chocolate, garlic, tomato paste, beef stock, and beans, and the crushed tomatoes. Bring the mixture to a boil, then reduce to a simmer.
This next part is essential: stand over the pot of chili and inhale deeply, taking in the marvelous aroma. Drink the rest of the beer while the chili simmers for an hour, stirring occasionally.
Mix the masa flour and water together in a small bowl. Slowly stir the masa goop into the chili and mix well. Add more if you want it thicker. Let the chili simmer for about 30 minutes more. Season again with salt and cayenne to taste.
Place some of the chips in the bottom of each bowl, then spoon chili on top of it. Add the grated cheese, green onions, and a dollop of sour cream if you'd like, then add a few more chips around the bowl to make it look totally sweet.