SUPER BOWL: THAT IS WHAT'S FOR DINNER

Where were you when the first Super Bowl was played in 1967?

Were you just a twinkle in your mother's eye? Or were you a snotty nosed kid in grade school?

When Super Bowl I was being played, I was working with my brother in our dad's supermarket. It was Sunday. The kids always had to work while mom and dad enjoyed a day off.

Back then, no one thought the Super Bowl would last more than a year or two. True story. Little did we know.

On the day of the first Super Bowl little brother had a roaring cold. In an effort to feel better, he spent most of the day sucking on one or more bottles of Nyquil. Come the end of the fourth quarter of Super Bowl little brother was completely ripped on the cold medication. 20% alcohol? He couldn't feel a thing and could have cared less about his chest cold.

Better than Nyquil for killing a cold would have been Bob's Chili . . . my very own. But in 1967 it hadn't been invented yet.

Everyone has a favorite recipe for chili. I'd like to think this is one of the better ones.

If I ever open up Bob's Chili Bowl and Hooter Dancing Saloon, my chili would be first on the menu.

Try it out and serve it during tomorrow's Super Bowl. Serve Bob's Chili as described here or over mashed potatoes or rice. Bob's Chili is also good when used as a sauce for spaghetti. Or smear it all over a hand towel and put it on your chest before you go to bed. I am not sure what that will accomplish but it should be good for something. Let me know if you give it a try.


BOB’S CHILI
(Since 1985)


1 pound lean ground beef

½ pound ground chorizo sausage or link chorizo sausage with casings removed

1 pound lean bone pork shoulder or butt cut into ½ inch cubes or smaller (or any other cut that is lean)

2 medium size firm ripe tomatoes (1 15 oz can) cored and coarsely chopped

1 can (15 oz) tomato sauce

1 can (16 oz) kidney beans

1 can (7 oz) diced green chilies

2 medium sized onions – white or yellow – chopped

2 cloves garlic, minced or pressed

½ cup dry white wine

2 beef bouillon cubes

1 tablespoon chili powder

1 teaspoon cumin seed

Salt and pepper to taste

1 medium sized red onion – chopped

2 cups shredded cheddar cheese

In a 5 to 6 quart pan over medium heat crumble ground beef and chorizo with a spoon. Stir often until meats are well browned.

With a slotted spoon lift out meats (or strain the meat through a very fine strainer) and set aside. Discard all but 1 tablespoon of the drippings then add pork to pan and cook until browned on all sides.

Return beef and chorizo mixture to pan then stir in onions, garlic, tomatoes, tomato sauce, kidney beans and their liquid, chilies, bouillon cubes, white wine, chili powder and cumin.

Bring to a boil over medium high heat, cover and simmer until pork is very tender when pierced or about 1 ½ to 2 hours.

Stir when needed to prevent scorching. Skim and discard fat. Season to taste with salt and pepper, then ladle into bowls.

If desired, add red onion and cheese to individual portions. Makes about 6 to 8 servings.

Freezes well for up to 3 months.