green chili and other snacks
Do you remember that old Alka-Seltzer commercial? The one with the guy sitting on the edge of the bed, shaking his head and saying, “I-can’t-believe-I-ate-the-whole-thing?” That was me at about 10 o’clock last night. Like most folks, we watched the game and ate entirely too much! And because I’m still recovering from the over-indulgence and didn’t feel like cooking again today, I thought I’d give you a peek at our Super Bowl spread.
A few weeks ago, I mentioned that for the Super Bowl we plan a menu around the two teams that make it to the final game. In this case, Denver and Seattle. We had been looking for regional specialties from those areas. After some debate, here’s what the family agreed to:
- Authentic spicy green chili with jack cheese, shredded lettuce and tomato (recipe courtesy of my dear friend, Nola, a Denver native)
- Bison sliders (topped with the green chili)
- Spicy guacamole and chips – I would have shown a picture of this but it was eaten too quickly to get a shot!
- Denver IPA (India Pale Ale)
- Herb-marinated and apple wood smoked chicken wings with a spicy dipping sauce ( long story short – Emily wanted chicken wings, so we scoured the web looking for a Seattle version — and found one mentioned on Epicurious.com’s City Guide under the “Best Wings in America“. There wasn’t a recipe, but there was a list of ingredients and a brief explanation of how chef, Tom Douglas of the Palace Kitchen prepared the dish. We guess-timated the amounts and directions and came up with a really unexpected yet delicious dish. These mahogany wings marinated in an herbed soy sauce for 24 hours and then spent time in the smoker with aromatic apple wood chips – trust me, they were tender, juicy and flavorful! The picture doesn’t do it justice.
- Washington State wine and IPAs
For dessert – I decided that coffee would be the Seattle-inspired ingredient and went from there.
- Chocolate-espresso pots-de-creme (not traditional game fare, but I had a craving!) I actually found this recipe on Bake or Break, it was easy to follow and turned out beautifully! (Emily was doing a happy dance when she saw what I was making.)
- Nanaimo bars – this version, which I found on Food 52, was made with chocolate, coconut, graham crackers and macadamia nuts. I didn’t have Kona coffee, so I mixed instant espresso powder with my morning coffee and added it to the ganache
I still have a buzz from all the coffee and chocolate.
A spicy, rich chili - perfect for a cold day
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 pound pork shoulder cubed
- 3 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 1/2 cup cilantro chopped
- 2 teaspoons tabasco or more to taste
- 1 teaspoon dried oregano
- 2 teaspoons granulated garlic
- 1 teaspoon powdered onion
- 2 teaspoons ground cumin
- 1/4 cup fresh parsley chopped
- 1/2 teaspoon black pepper
- 1 tablespoon corn meal
- 3 cups chicken stock
- 1 mexican beer
- 2 pounds Anaheim peppers peeled and seeded, diced
- 1 tomato diced
- 1 can black beans rinsed and drained
- 1/4 head iceberg lettuce shredded
- 1 tomato diced
- 1 cup monterey jack cheese shredded
- 4 ounces sour cream
Heat the oil over medium-high heat in a large dutch oven. Add the beef and pork and cook until browned. Transfer the meat to a bowl and set aside.
In the dutch oven, melt the butter and add onion and garlic, cooking until vegetables are softened and fragrant.
Add cilantro, tabasco, oregano, granulated garlic, onion powder, cumin parsley and pepper. Mix together and cook over low heat for a few minutes.
Transfer meat back to the pot.
Add chicken stock, beer, peppers and tomatoes.
Bring to a simmer and cook for 45 minutes to an hour.
Add the corn meal and stir. Mixture will thicken slightly.
Nola says put the black beans in the bottom of the bowl, then ladle the chili over it and dress it with cheese lettuce and tomato. Serve with warmed flour tortillas or crispy tortilla chips.