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Super Bowl Chili

This chili is very tasty and amazing. You can make this a couple days in advance and then reheat the day of serving. It is thick, so you can add water, chicken broth, or beer to reach your desired consistency. When re-heating, make sure you do so low and slow with enough liquid so you don't burn the chili on the bottom of the pot. Freeze any leftovers for another time.

(Yield- about 16)


  • 2 (14.5 ounce) cans stewed tomatoes

  • 2 (6 ounce) cans tomato paste

  • 4 carrots, sliced (bite-sized)

  • 2 onions, chopped

  • 4 stalks celery, chopped

  • 1/2 cup white wine (or beer or chicken broth)

  • 2 pinches crushed red pepper flakes

  • 1 cup chopped red bell pepper

  • 2/3 cup bottled steak sauce

  • 10 slices bacon

  • 3 pounds ground beef (or turkey)

  • 2 (1.25 ounce) packages chili seasoning mix

  • 2 teaspoons ground cumin

  • 2 (15 ounce) cans kidney beans, drained and rinsed

  • 1 small bunch chopped fresh cilantro (about 1/2 cup)

  • 1 small bunch chopped fresh parsley (about 1/2 cup)


  1. In a large pot over medium-low heat, combine tomatoes, tomato paste, carrots, onions, celery, wine, pepper flakes, bell peppers and steak sauce.

  2. While tomato mixture is simmering, in a large skillet over medium heat, cook bacon until crisp. Remove to paper towels. Cook meat in bacon drippings until brown; drain. Stir chili seasoning into ground beef.

  3. Stir seasoned meat, cumin and bacon into tomato mixture. Continue to simmer until vegetables are tender and flavors are well blended.

  4. Stir in beans, cilantro and parsley. Heat through and check for seasoning; add more to your taste. Serve and enjoy!

*Serve with all the fun chili fixings, sour cream, shredded cheddar cheese, Fritos, hot sauce, etc.


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