Chili Recipes for your Super Bowl

It’s that time of year… chili cook-off season. Where the chefs of the house don their aprons and gather their crockpots with friends and family to be judged.  And what better time to share your masterpiece than during the Superbowl this Sunday?

According to the International Chili Society, there are strict rules and regulations if you want to be recognized as a chili champion. So if you’re like me and don’t care if the salsa is homemade, or that the cooking time is a minimum of three hours, then I might have just the recipe for you. It’s not your traditional chili… it calls for chicken breast and broth for the base ingredients.

Santa Fe Chicken Chili (recipe from Taste of Home)

  • 2 pounds boneless skinless chicken breasts, cut into 1/2 cubes
  • 4 medium sweet red peppers, chopped
  • 2 large onions, chopped
  • 4 garlic cloves, minced
  • 1/4 cup olive or vegetable oil
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 jar (12 ounces) salsa
  • 1 package (10 ounces) frozen corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
In a soup kettle or Dutch oven over medium heat, saute chicken, peppers, onions and garlic in oil until the chicken is no longer pink and vegetables are tender (about 5 minutes). Add chili pepper, cumin and cayenne pepper; cook and stir for 1 minute. Add the tomatoes and broth; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until the chicken is tender. Yield: 14-16 servings (4 quarts).

If you prefer beef based chili, then I highly recommend this recipe by Morton’s co-founder, Klaus Fritsch.

What will you be making this Sunday for the big game?

Photo credit: Taste of Home

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