The Superbowl Spread

Long time no blog! I’ve been in New Orleans for the past two weeks and have a few things to share with you about the delicious eats and all of the activities that went on. But first! The Superbowl!

I was slightly upset that I was leaving New Orleans, literally a DAY before the superbowl…but the crowds were unbelievable on a normal weekend. I didn’t want to know what would happen when Mardi Gras and the Superbowl collided. Madness!

Last night for the Superbowl, Brent and I stayed in with my parents and enjoyed an exciting game. When I got up in the morning, I threw together a chili that I think may have been one of the best. It was packed with tons of veggies and had a bit of spice to it. I loved how fresh it tasted…and how light it was. **You could EASILY make this a vegetarian chili by simply omitting the ground beef. There is so much veggies in this chili that you wouldn’t be missing too much 🙂

Spicy Veggie Chili

 

 

Ingredients:

2 lbs Ground Beef 2 Large Onions, Chopped
2 Green Peppers, Chopped 2 Red Peppers, Chopped
6 Medium Carrots, Diced 6 Cloves of Garlic, Diced
4 Tablespoons Chili Powder 1 1/2 Tablespoon Cumin
1 Tablespoon Dried Oregano 4 Tablespoons Cocoa Powder
2 28-oz Cans Gournd Peeled Tomatoes
1 15oz Can Black Beans 1 15oz Can Red Beans
Shredded Cheese to Top

Directions:

1. Dice, Chop and prepare all of your veggies. Including the garlic.

Chili Prep

 

2. Heat up a skillet and cook the ground beef until done. Be sure not to dry it out. Then, in a LARGE crockpot, add in all of your ingredients (minus the cheddar cheese) and stir well.

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Cook on low heat for 6-7 hours. You want the onions and the veggies to cook through and the flavors to all marry. It was really fresh tasting, and don’t be afraid to adjust the seasonings to your liking. Just bare in mind that the cumin is a bit more potent than you may think 🙂 This will feed 10 people easily.

On the side of the chili, I made some home-made corn bread. I was really kind of pumped to give this a go because I hadn’t even made cornbread from scratch before. The cornbread turned out really moist…even though I left it in the oven for a little too long. WHOOPS. It’s a bit darker in color than it should be but still tasted amazing.

Cornbread

 

Ingredients:

1 Cup Flour 1 Cup Yellow Cornmeal
1 Tablespoon Baking Powder 1/2 Teaspoon Salt
2 Eggs 1 Cup NonFat Milk
1/4 Cup Melted Butter 1/4 Cup Honey
1/4 Cup Sugar

Directions:

1. Mix flour, cornmeal, baking powder and salt together with a fork until it is light and evenly mixed.

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2. In a second bowl, whisk the eggs, honey, sugar, milk and melted butter. Make sure to combine it really well.

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3. When the oven is completely heated to 400 degrees, mix the wet ingredients with the dry and immediately transfer to a 9×9 greased baking pan and put it into the oven. **Once you mix the wet ingredients with the dry, you must transfer it quickly. Do NOT over mix the batter. It should be lumpy.

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Bake it for 25 minutes, or until a toothpick comes out of the center clean. Make sure you keep an eye on it or else it will come out a bit dark 🙂

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It was delicious and extremely moist. I will definitely be making this guy again.

I have one last thing that I whipped up for the Superbowl, but because this is getting to be a bit lengthy, I will save it for another post. It was a Buffalo Chicken dip that got great reviews. Brent inhaled it. Not that he doesn’t already love everything that is buffalo chicken.

Today is my first day back and I’ve got a few phone calls to start making, routing to do and some packages to go through. I think have about 15 individual boxes that are waiting for me in the garage. FUUUN!

Happy Monday!!

 

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One thought on “The Superbowl Spread

  1. Pingback: Buffalo Chicken Dip | Sizzle Eats

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