I know this is posted a bit late but I've been sick... This is a recap of the Family Super Bowl Chili Challenge. Sparky made a Hawaiian Chili. I was not present during the construction of his chili. However I did have to deal with the resulting destruction of my kitchen. When I asked how he managed to get tomato sauce on the microwave, cabinet doors and the entire stove top, his response was, "It was an intense creative experience." His chili was made with pork sausage, tomatoes, tomato paste, onion, crushed pineapple, pineapple-peach salsa, chipotle BBQ sauce, chili powder, yellow peppers, and a couple spoonfuls of the deadly Mrs. Renfro's Salsa Verde. It was a little sweet and a lot spicy. The photo below doesn't capture the eye watering quality of the heat coming off this pot of chili.

I made the Black Bean and Sweet Potato Chili. I took some liberties with the recipe and combined several versions to come up with this winner (in my opinion).
Ingredients:
3 medium sweet potatoes - peeled and diced
1 can tomato paste
1 can petite diced tomatoes
1/4 sweet onion diced
1/2 can water

As you can see the next step is to simmer the sweet potatoes until tender. This took about 20 minutes after the pot came to a boil. After the potatoes were fork tender it was time to get serious. I added the following to the pot:
Ingredients:
1 can Hormel Chili no beans
1 can black beans (low sodium)
1 teaspoon Chili powder
1/2 teaspoon ground Cumin
1/4 teaspoon baking cocoa
1 tablespoon lime juice
2 teaspoons Amish Taco Mix

I let this simmer for about an hour to allow the flavors to mix. I then had Sparky taste it. I served him a couple spoonfuls in a cup. Frankly I couldn't taste anything because of the stinking head cold. I asked him for his opinion and cautioned him not to sabotage my efforts. He said that it was rather "bland" and maybe had too much tomato. That is what he said. But what he did was scrape out the cup and lick the spoon and ask for a little more because I had mentioned "complex flavors" and he wanted to re-evaluate the taste.
We packed everything up and headed to the Chili Challenge/Super Bowl Party. The competition was fierce - in the kitchen at least. As the Falcons were spanking the Patriots in the first half, we were sampling the various chili soups lined up on the kitchen counter.
This first photo is of the Red Chicken Chili provided by Sparky's unmarried sibling. Her contribution had excellent flavor and a big "burn" that only hit you after the fact. It was tempered by the sour cream with chopped cilantro she served on the side. This got my 2nd place vote.

This photo shows Sparky's sister hosting the party's entry, a Stop Light Chili. So named for the Red and Green peppers and the yellow corn. I tasted a small amount and quietly scraped the remainder from my bowl into the garbage disposal. It had way too many peppers. I was afraid that the single spoonful was going to result in an evening of burping peppers. It turns out I was right in thinking so.

Sparky's youngest sister made her version of White Chicken Chili. Although the photo doesn't do it justice, it had lots of chunks of chicken and a ton of white beans. The only spices were red pepper flakes and a single jalapeno pepper diced finely. It definitely had some "kick" but wasn't so spicy that you needed a beverage after a few bites. Although I gave it a third place vote due to the watery texture (it needed some thickening agent, possibly some instant potatoes) it turned out to be the winner!

As the evening wore on and the Falcons wore out I realized that the indigestion I was feeling was more related to the chili than the come from behind win by the Patriots. Arriving home we had to rearrange the refrigerator to accommodate 3 pots of chili. Sparky's job was to portion it out into single servings and freeze it for later consumption. We've had our fill of chili for the time being!
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