Super Bowl Chili

I love football! The super bowl is always a fun excuse to get people together. As the group of people coming gets larger and larger, food starts to become an issue. How am I going to feed so many people? Also, how can I ensure that I won’t miss part of the game because I need to cook or prepare the food?

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The perfect solution to this is chili! It’s filling and tastes even better when it’s cooked the day before. Sitting in the fridge overnight allows more time for all the flavors to meld together and then all I have to do is reheat and it is amazing! Plus it’s February so it is COLD out! The spice in chili helps to warm you on a cold day. Plus since I cook it in the crockpot and mine has a “keep warm” setting, it will be kept at the perfect eating temperature throughout the entire game. This way people can serve themselves whenever they are hungry and aren’t forced to eat when the food is hot.

I’ve been slowly tweaking my chili recipe for a few years now. If I see something in another recipe that looks good, I add it to mine. Quantities and proportions changed what felt like a million times. This has resulted in this ever-changing, ever-improving chili that I’m sharing with you all now! Luckily you don’t have to try all the failures and “not-so-great” batches that came before this, you get to skip right to the delicious, filling, chili that I make now!

First, I dice up my veggies and cook them in a large skillet with some taco seasoning until they soften. The taco seasoning does a lot for the overall flavor of the chili. Once they are cooked I’ll add them to my crock pot.

Then, I brown the meat. I like using half ground beef and half sausage, seasoned with some more taco seasoning. Since I can’t always find sausage without the casing, I’ll just remove it if necessary. If you want to make it a little healthier, substitute ground turkey for ground beef and use a chicken sausage. Once browned, I’ll add the meat to the veggies in the crock pot.

Next, I’ll mix all my other ingredients: diced tomatoes, corn, beans, spices, etc. into the crock pot. Finally, I turn the crock pot on low and cook for 4-5 hours.

Cooking chili is so easy, I can’t believe it can be so good! You can either enjoy it right away or let it sit in the fridge overnight and reheat in the crockpot the next day. I like to serve my chili over rice and topped with shredded cheddar and diced jalapenos (if you can handle the spice)!

I hope you enjoy this as much as I do! It makes so much it’s bound to feed everyone at your super bowl party. All you have to do is crack open a beer, sit back and watch the game! Sounds like a perfect day to me.

Chili is also just a good meal anytime during the winter, not just on game day. If you want to make this as a freezer meal, simply add all the ingredients to a gallon sized freezer bag (or 2 if it doesn’t all fit). Then, lay it flat and freeze. Defrost overnight and cook in the crock pot for at least 8 hours.