Super Bowl: Super Recipes for Super Hearty Food

Just like everything else, Super Bowl parties are going to be scaled down this year. Like down to the people living under your roof. That gives you the chance to make comforting food without having to slave over hot wings and ten other finger foods for a big crowd. It can be as simple as a big pot of something delicious, like chili or adobo. One-pot meals make clean-up easy while still pleasing your hungry guys. You can round it out with rolls or cornbread, maybe chips and dip and cookies.

Here are some of my family recipes I have been making for years:

Vegan Chili

1 red onion

1 green bell pepper

1 red or yellow bell pepper

3 cloves garlic

1 (15-oz) can diced tomatoes

1 tall can kidney beans, drained

1 (15-oz) can black beans, drained

1 (15-oz) can garbanzo beans, drained

1 (15-oz) can chili beans, not drained

1 (15-oz) can corn, drained

1 envelope Schilling Chili Mix

2 Tbsp Gebhardt’s chili powder

Cayenne to taste

Optional: Add whatever you like: Lentils, zucchini, serve over macaroni or rice

Roughly chop onion and peppers into chunks. Mince garlic. Saute vegetables in a little oil until the onions are clear.

Add vegetables to a large soup pot. Add tomatoes, beans and spices. Go easy on the cayenne. You can add it a little at a time until the heat is right for you. Stir well.

Cook over a medium heat, stirring often. Thin with tomato sauce or vegetable broth if it’s too thick. If you add lentils you will need more liquid.

PORK AND TOMATILLO CHILI FROM RUTH REICHL

1 pound tomatillos

1 cup orange juice

1 bottle dark beer

1 head garlic, peeled

3 pounds boneless pork shoulder, cubed

2 large onions, sliced

2 pounds Roma tomatoes

1 bunch cilantro

3 jalapenos, diced

4 (16-oz) cans black beans, drained

1 teaspoon crushed red pepper

Salt and pepper to taste

Cooked rice, avocado, limes and sour cream for serving

Peel, rinse and quarter tomatillos. Combine with orange juice and beer in a large pot. Cook for about 20 minutes on medium heat.

Heat a little oil in a large skillet. Add garlic cloves and about half the pork, or whatever will fit. Brown, then remove garlic and drain oil before adding pork to the pot. Cook remaining pork and add to pot.

Saute onions in the pan and add to the pot.

While the pot is simmering, chop the tomatoes and cilantro and add them to the pot. Finely dice jalapenos and add to the pot along with black beans, crushed red pepper and salt and pepper a to taste

Serve over rice. Garnish with avocado and sour cream. Squeeze a little lime on top.

MOM’S ITALIAN SAUSAGE AND BEANS

2 pounds mild Italian sausage

1 pound hot Italian sausage

2 chicken breasts

2 chicken thighs

2 onions, sliced into thin strips

1 green pepper and 1 red pepper, sliced into thin strips

6 cloves garlic, minced

1 (16-oz) can tomato sauce

1 (14.5-oz) can chopped tomatoes

3 cups orange juice

Salt to taste (around 1 teaspoon)

1/2 teaspoon pepper

2 (15-oz) cans garbanzo beans, drained

4 (24-ounce) cans kidney beans, drained

Cut sausage into 1-inch chunks. Brown in oil in a large pot. Add onion, peppers and garlic. Saute until onion is translucent.

Add chicken, beans and all other ingredients to the pot. Stir. Simmer, stirring occasionally for at least and hour.

Alternate method: Just throw everything into a crockpot.

CHICKEN ADOBO

1 whole chicken, cut up

2/3 cup white vinegar

1/4 cup soy sauce

2 Tbsp cooking oil

Salt

3 cloves garlic, minced

2 bay leaves

1/4 tsp pepper or peppercorns

1 Tbsp sugar

1/2 cup water

Cooked rice

Combine chicken, white vinegar and soy sauce in a large pot, casserole dish or ziplock bag. Let chicken marinate overnight. If you are reading this the day you want to eat, just marinate it for as long as you can. When you take out the chicken, reserve that marinade.

Heat oil in a large, heavy soup pot or Dutch oven over medium heat. Blot chicken dry with paper towels and lightly salt. Working in batches, add chicken to pot in a single layer and brown. Set aside.

Add garlic, bay leaves, and pepper/corns to the same pot and cook, stirring constantly for about 30 seconds. Add sugar and water and deglaze the pan. Add reserved soy sauce and vinegar marinade, return chicken pieces to pot, and bring to a boil. Simmer, covered, for 1 hour and 15 minutes.

Serve over rice.