Okay, the Big game is coming up and we mean big with a capital “B”. Millions of Americans will be glued to their TV and we all know that watching sporting events makes you very, very hungry. It’s something about seeing people burning calories that makes you want to ingest as many as humanly possible. (This is currently a theory and hasn’t been scientifically proven…yet.)
So the question is what’s to eat? First things first. You do not – I repeat not – want to be stuck in the kitchen because dollars to donuts you’ll miss the key touchdown/pass/fumble – you get the idea. So do it all ahead. And remember, it’s all about the 3 D’s: Drinks, Dips and Dinner.
Dips and Drinks are easy. We make killer Bloody Mary’s (with or without alcohol) and always – and I mean always – serve Arriba Verde Dip. First the Bloody Mary’s – they’re spicy but not over the top. Garnish with celery, wedges of lime and lemon or slices of red and yellow pepper. If you want to add some more heat, wet the rim of the glass and dust it with some chile powder. Easy peasy.
The Arriba Verde Dip is simple too – mix it with mayo, sour cream or plain yogurt if you prefer. Garnish with sliced spring onions, slivered radish, cilantro or serve it naked. A big honking bowl of tortilla chips and you’re all set.
Now for dinner. Make our Big Game Chili and – here’s the trick – make it the day before. It actually tastes better and all you have to do is heat it up. Serve it with lots of sides so people can dress their chili the way they like it. We’ve got loads of suggestions at the bottom of the recipe.
So eat up!
Big Game Chili
4 to 6 portions
4 Tbsp Vegetable oil
I Onion, diced
2 lbs. Braising beef, cut into 1” chunks
1 packet Los Chileros Santa Fe Chile Seasoning
1 tsp Oregano
2 tsp ground Cumin
2 cups crushed Tomatoes
2 cups Beef stock (or water)
¼ cup Tomato Paste
1 Tbsp. Brown sugar
2-14.5 oz cans of Beans (pinto, kidney, etc.), drained and rinsed
Salt to season
Heat 2 tablespoons of oil in a casserole or deep frying pan. Sauté the onion until soft and golden. Remove the onion and pour in the remaining oil. Brown the beef in batches. Add back in the onions and stir in the spices and cook over low heat for a few minutes. Add the remaining ingredients except for the beans and simmer over low heat for about 1 ½ hours until the meat is tender. In the last half hour of cooking, add in the beans and check the seasonings.
Serve with bowls of condiments such as:
Sliced spring onions
Chopped red and yellow peppers