Get warm with NY Super Bowl chili

Sunday, February 2, 2014 is the first Super Bowl football game to be held outdoors in a cold-weather city — and it’s going to be chilly.  Kickoff temperatures could be in the 30s.

The Denver Broncos and Seattle Seahawks will play in the MetLife Stadium with a stage set with cold breath vapor, bright red faces, shivering cheerleaders and fans fighting off frostbite — great special effects for the audiences in their toasty home.

Folks removed from the harsh elements can get in the spirit of the game with New York Beef Brisket Chili. It’s packed with spices and chunks of beef that will warm your belly while you cheer your team to victory.

——————————————————————————–

Total Time: 3 hr 45 min
Prep: 30 min
Cook: 3 hr 15 min
Yield: 6 to 8 servings
Level: Easy

Ingredients
5 pounds beef brisket, cut in 1-inch cubes
1/4 cup olive oil
2 cups chopped yellow onions
6 large garlic cloves, minced
2 tablespoons chili powder
1 tablespoon red pepper flakes, crushed
1 tablespoon cayenne pepper, or to taste
2 tablespoons ground cumin
2 green peppers, seeded and diced
1 bay leaf
6 cups tomatoes, chopped with their liquid
Salt and freshly ground black pepper
1/2 cup strong coffee
2 (15-ounce) cans kidney beans
2 tablespoons chopped basil leaves
Serve with:
Sour cream
Grated Cheddar
Diced tomato
Tortilla chips
Guacamole

Directions:

Pat the brisket cubes dry with paper towels. Heat the oil in a very large heavy-bottomed pot and quickly brown the meat, in batches, on all sides. Transfer the brisket to a separate bowl and set aside. Saute the onion and garlic in the same oil over medium heat until limp, but not brown, about 8 to 10 minutes. Add the chili powder, pepper flakes, cayenne pepper and cumin and saute for 1 minute. Add the green peppers, bay leaf, tomatoes with their juice, the reserved meat, 1 tablespoon of salt and 1 teaspoon pepper and bring to a boil. Reduce the heat, cover the pot with a tight-fitting lid and simmer for 2 1/2 hours, stirring occasionally. Taste and season with salt, to taste. Add the coffee, cover the pot and simmer for 1 more hour.

Add the kidney beans and basil, and warm through. Transfer the chili to a large serving bowl and serve with sour cream, grated Cheddar, diced tomato, tortilla chips and guacamole.

Devon Fredericks Award Winning Chili

About SFMC News

Premier commercial and residential community association management company in the Washington DC Metro Area for over 16 years.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s