Each week I chat with Annie Mitchell on the Sonrise Morning Show, Sacred Heart Radio, about Bible foods & herbs. Today we talked about beef. Did you know that cows and oxen were used for plowing fields and were considered too valuable by most people, except the wealthy, to be used for meat on an every day basis?
Beef was served on special occasions, and that’s why I’m sharing this recipe for chili. It’s all about Super Bowl!
Good luck with your team winning!!!
I love the fact that except for the cocoa and pepper, all of the ingredients were the same ingredients that people ate during Bible days!
One of our listeners told me about this adaptation from a Betty Crocker recipe. “Not too spicy but lots of flavor”, she said. I think this is a perfect Super Bowl chili!
As far as chili powder goes, I love Buena Vida, which I grew up with. It’s in a red, white & green pouch.
- 1 generous pound ground chuck or sirloin
- 1 generous cup chopped onion
- 2-3 teaspoons minced garlic
- Chili powder to taste: start with 1 tablespoon
- 1 teaspoon ground cumin or more to taste
- 1 teaspoon oregano
- 1 teaspoon unsweetened cocoa (opt)
- Hot pepper sauce to taste or just use black pepper
- 1 can, 14.5 oz., diced tomatoes
- 1 can red kidney beans, undrained
- Salt to taste
- Cook beef, onion and garlic over medium-high heat about 8 minutes, stirring occasionally, until beef is brown.
- Stir in remaining ingredients except beans. Heat to boiling. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
- Add beans, heat again to boiling, and lower to a simmer about 15 minutes or so, until desired thickness.
Garnishes: Shredded cheddar, green onions, salsa, sour cream mixed with cilantro, cilantro, whatever!
Tip from Rita’s kitchen:
Like all chili, this tastes best when made ahead and reheated. So make it a day or so before the big game. Reheat on stove or in crockpot.
Note: Photo is Betty Crocker’s chili