We made a batch of chili for the game (recipe at the end) but we added a twist to it. We have discovered that we like to use chunkier meat for the chili than just ground beef. Last time we made it we chopped up some stew type meat for it and it was wonderful. This time we found some carne picada at Walmart and decided to go with that. Great decision as it really gave it a heartier taste and texture.
I am a little torn as to who to pick. Its difficult to pick Green Bay as they were the team that knocked out both the Falcons and the Bears. Plus being born in Chicago it is not in my DNA to root for the Packers. On the other hand the Steelers knocked the Oilers out of the playoffs enough times to make me sick. I also have a very difficult time rooting for a QB who has a reprehensible issue of keeping his pants on around young ladies.
All of that being said, I don’t really care who wins, I would just like to see a good game.
Green Bay 21Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Pittsburgh 17
In slow cooker (crock pots are for girls) add the following:
Large can of tomato sauce
2 cans of diced tomatoes
2 cans of chili beans
1 drained can of light red kidney beans
1 can of drained dark red kidney beans
I used to use 2 cans each of the kidney beans but as we have added more and more meat, all the beans won’t fit. I think today I actually used 2 cans of the light reds.
1 can of Texas chili starter
Chop one or two cloves of garlic and put 3/4 of it in slow cooker and rest in frying pan.
Brown your meat with the onion and garlic while adding chili powder, cumin and onion powder.
Add it to slow cooker after browning and draining it.
Season chili in slow cooker with cumin and chili powder.
Cook on high for 4+ hours.
We usually serve on corn chips with cheese in it but today is Super Bowl so we decided to spice it up. That and the fact I forgot to buy corn chips so we are having it on jalapeno corn bread.
I am also planning on making some Buffalo hot wings and legs.