Clean Out the Pantry Super Bowl Chili
Dad (Murray McConnell) and I cooked one day this week – that’s him in the picture. He’s famous for his chocolate pies but on this day he was in charge of the dishes…that smashed his dream of someday owning a restaurant!
We made a a chicken dish, potato/leek soup and a big pot of chili. Before we went shopping for ingredients we checked the pantry and found cans of tomatoes and beans (assorted) so we decided we would just throw it all it, along with some purchased ground beef & sausage. It was very tasty and there’s lots in the freezer now. This is how we did it.
- 5-6 pounds of ground meat (can be a combination of ground beef, sausage, turkey, you choose). We used about 4 pounds of ground beef and a little over 1 pounds of sweet sausage.)
- 2 medium-large onions, diced
- 4-5 garlic cloves, minced
- 2 28-ounce cans of whole peeled tomatoes (I break the whole tomatoes into smaller pieces – you can crush with your hands, chop or put in processor)
- 1 28-ounce can crushed tomatoes
- 1 28-ounce diced tomatoes
- 2-1/2 ounces chili powder
- 1/2 cup dijon mustard
- 3 tablespoons each of dried thyme and basil
- 2 15-ounce cans of black beans
- 1 15-ounce can pinto beans
- 1 19-ounce can white beans
- juice of 2 lemons
- salt & pepper to taste
- In a large stockpot,on medium high heat, brown the meats in a little olive oil (1-2 tablespoons)
- Add the diced onions to the meat and stir, cook until onions are soft.
- In the meantime, measure the spices and dijon mustard. When the onions are soft, add this mixture to the pot and stir (it will smell good).
- Add minced garlic, stir
- Add the tomatoes. (I drain the juice from the whole tomatoes into the mixture and then break up the big pieces of tomatoes so they aren’t so big – you can break them with your hands, put them on a board and chop them or stick them in a food processor and pulse a couple of times although this is too messy for me and I don’t want to clean the processor for that small chore).
- Drain all the beans in a colander and rinse, add to mixture, stir well.
- Bring to a simmer, cover pot, and let cook for about 20 minutes.
- Add juice from 2 lemons (this is optional), stir, cover pot and cook for additional 10 minutes.
- Add salt & pepper to taste (it doesn’t take a lot) and adjust seasoning to taste, ie., more chili, hot sauce, etc.
- It’s Ready -and it makes enough for a pretty big crowd or it freezes well.
Menu Suggestion: Serve over brown rice with hearty whole grain bread and a big salad with lots of peppers, avocado, fresh cilantro, lime/chili vinaigrette.
Don’t feel to constrained by this recipe, use some of the stuff in your pantry.