Just because it’s the Super Bowl doesn’t mean you have to resort to KFC or Pizza Hut. Not that there’s anything wrong with that (I still have a very special relationship with The Hut). But why don’t you let 2010 be the year you surprise your guests with some awesome homemade food! Here are two simple recipes that are sure to be a hit at any Super Bowl party. Make the guacamole if you’re low on time and are looking for something to bring to the party. Tackle the chili if you have a few hours to spare and are having the Super Bowl party at your place. That way you can start the chili in the morning, let it simmer for a while, and by game time you will be good to go!
• 4 ripe avocados halved, pitted and peeled – save pits
• 1 red onion finely diced
• 2-3 cloves of garlic minced
• Fresh lime juice to taste
• ½ cup cilantro chopped
• Cherry tomatoes halved
• 1 tsp red chili flakes
• Salt and pepper to taste
• 1 jalapeno chopped (optional)
1. Combine first 5 ingredients in a large bowl and mash with a fork until avocado is broken down but still slightly chunky.
2. Add rest of ingredients, combine well and taste for seasoning. Taste continuously until you are happy with the marriage of flavors.
3. Add the saved avocado pits to your guacamole. This make look funny, but they will keep the avocado from turning brown. Serve immediately.
Todd’s Runnin’ and Gunnin’ Turkey Chili
Runner-Up at my company’s Chili Cook-Off, this recipe has been shared with friends, family, and co-workers alike and become their chili recipe of choice. Why didn’t it take home first place, you ask? The results were rigged. The proof is in the chili.
Just remember that the full flavor won’t be realized until everything starts breaking down. So be sure to have your spices nearby to get that perfect flavor. Enjoy.
• 2 Garlic Cloves, minced
• 1 White Onion, peeled, diced
• 3 Bell Peppers, various colors, diced
• 2 Jalapeno Peppers, diced
• 1 – 2 Cans Diced Tomatoes
• 1 Small Can Tomato Paste
• 1 Can Kidney Beans
• 1 Can Chili Beans
• 1 Pound Ground Turkey
• 1 Tablespoon Olive Oil
• Cayenne Pepper
• Chili Powder
• Hot Sauce
• Sour cream, cilantro, cheese, avocado or scallions for garnish
1. In “High” crock-pot, add: 1 can of diced tomatoes, 1/2 can of tomato paste, diced bell and jalapeno peppers, 1/2 of total diced onion, 1/2 of minced garlic cloves.
2. Drain Kidney Bean juice from can and dispose. Add 1/2 of Kidney Beans to crock-pot. With leftover half, smash inside the can with a fork, then add smashed beans.
3. For Chili Beans add juice and 1/2 of can’s contents to crock-pot. Smash similar to Kidney Beans and add to crock-pot. Fill Chili Bean can with water and add to crock-pot.
4. Place oil in medium nonstick pan, add second half of onions to the oil. Sauté onions until translucent. Add remaining garlic to oil.
5. Briefly sauté garlic prior to adding the turkey. Season with salt and pepper. Cook Turkey until just not pink.
6. Transfer Turkey, onions, and garlic to crock-pot. Stir chili and add salt, pepper, teaspoon of cayenne, tablespoon chili powder, cumin, and several splashes of Hot Sauce (you will want to add more during the process, be conservative at first.
7. Cover and let simmer for an hour. Taste and adjust seasoning. Cook for additional two hours on low heat.
8. Garnish with any or all: sour cream, minced scallions, chopped cilantro, avocado or shredded cheese.
Chili Recipe courtesy of Todd Johnston