Super Bowl Chili
This flavorful chili recipe from “Mad Hungry” by Lucinda Scala Quinn will appeal to any crowd. Serve it in a bowl, sprinkled over nachos or slathered over some corn bread.
5 dried red chilies (Mexican ancho, New Mexican Hatch or Anaheim)
1 tablespoon olive oil
1 cup chopped onion
3 garlic cloves, minced
2 pounds ground beef
1 tablespoon coarse salt
1 teaspoon ground cumin
¼ teaspoon crushed red pepper akes, or pinch of cayenne pepper
½ teaspoon dried oregano
1 bay leaf
¼ cup pickled jalapenos, chopped (optional)
1 28-ounce can tomatoes, broken up, with juice
12 ounces beer
1 15-ounce can beans (pinto, kidney, black or a combination), drained
1 In a dry large skillet over high heat, lightly toast both sides of the chilies for a few minutes. After roasting, remove from pan to slice open, then remove and discard the stem and seeds. Cover the chilies in boiling water and let soften for five minutes. In a blender or food processor, puree the chilies with enough soaking liquid to form a thick paste.
2 Heat the skillet again over medium-high heat, and then add the olive oil. Saute the onion and garlic until translucent, about three minutes. Increase the heat and add the beef and 2 teaspoons of the salt. Brown the beef, stirring occasionally to pick up browned bits on the bottom of the pan as the moisture evaporates, about 15 minutes. If the meat is excessively fatty (your judgment call), spoon off some of the fat, but leave some for avor.
3 Stir in the cumin and cook for 30 seconds. Add the chili paste, red pepper akes, oregano, bay leaf, jalapenos and the remaining teaspoon of salt. Stir well.
4 Add the tomatoes and beer and simmer for 30 minutes. Add the beans and cook for an additional 20 minutes. Add water if needed for desired consistency. Serve with preferred condiments.
Easy buffalo wings
In this oven-baked version of the classic, fried finger-food, a short marinade combined with broiling crisps up the skin and leaves the meat juicy. A last-minute dip in hot sauce guarantees that spicy flavor.
What to buy: The spiciness of these wings will depend on your choice of hot sauce. We prefer the mild to medium from brands like Frank’s RedHot or Crystal, but use something hotter if you like.
1½ cups (12 ounces) mild to medium hot sauce
½ cup buttermilk
½ teaspoon garlic powder
3 pounds chicken wings, separated into two pieces, and wing tips discarded
4 tablespoons unsalted butter (½ stick) melted,
blue cheese dressing and celery sticks
1 Place 1 cup of the hot sauce, the buttermilk and the garlic powder in a large, resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air; then turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least two hours or up to 12 hours.
2 Heat the broiler to high, and arrange a rack in the middle of the oven. Cover a baking sheet with foil and place a wire rack on it.
3 Remove the wings from the marinade, letting any excess drip off and arrange in a single layer on the rack. (If possible, don’t allow the wings to touch.) Discard the marinade and broil the wings until the meat starts to pull away from the bones and the skin is deep golden-brown, bubbling and crisped, about 12 minutes. Remove from the oven, and turn the wings over using tongs. Return wings to the oven and continue broiling until the skin is deep golden-brown, bubbling and crisped on the second side, about 12 minutes more.
4 Meanwhile, combine remaining ½ cup hot sauce and melted butter in a large bowl and set aside. Add cooked wings, and toss to coat. Serve immediately with blue cheese dressing and celery, if using.
Want more delicious recipes like this? Catch “Mad Hungry with Lucinda Scala Quinn” on Hallmark Channel weekdays at 11 a.m.