Yes, football is back. It’s really been too long. In honor of this auspicious occasion (and in appreciation to NFL officials for scheduling Cleveland in Mike Tomlin’s coaching debut) I’m making Man Food. But it’s not just Man Food, I’m providing a public service here. You see, all prep work is done before the game or during commercial breaks. I told you I’ve got your back. If you start about an hour before the game you should have the chili simmering nicely just in time for kickoff. At least that’s how long it took me.
Many people make beef chili, many people make bean chili. I always put both in. And we also always have it with rice. This is due to Karen’s Trinidad upbringing. They have rice and beans. All the time. And I must admit it’s very good that way. I just won’t win any awards for this because all competition chili is either one or the other.
Chili is actually pretty easy. You start by chopping up some veggies and sweating the aromatics (as Alton Brown likes to say).
Then you dump everything else in, bring to a simmer, and then go watch the game.
Wait! I almost forgot. You know, I was on my way to the couch when I remembered the beef. I had my Bettis jersey on and everything. Don’t forget the beef. Note: Do not sear the meat before you put it in. I did this once. Can you say shoe leather? This was our steak, and yes I chopped it into little bits.
If you want rice, you can start that at about the time the Brows fans start chanting “Brady Quinn! Brady Quinn!” At the two minute warning go chop the cilantro (my secret ingredient. Shhhh!) and stir that in.
You’ll know it’s done when:
At halftime everything is ready, go enjoy.
WARNING: This chili is extremely filling and possibly nap inducing. Beware eating this dish during an exciting game; you may fall asleep during the crucial last few minutes. Perhaps you should only make this when your team is playing the Cleveland Browns.
Mark’s Halftime Chili
1 sirloin steak, 1 1/2 pounds, cut into cubes
2 small onions (or 1 medium), diced
1/2 medium green bell pepper, coarsely chopped
1/2 medium red bell pepper, coarsely chopped
3 cloves garlic, minced
2 (15 oz) cans diced tomatoes, undrained
1 (15 oz) can red kidney beans, rinsed and drained
2 jalepeno peppers, diced fine
2 serrano peppers, diced fine
1 tablespoon chilli powder
1 1/2 teaspoon cumin
chopped cilantro, to taste
1/2 teaspoon kosher salt
Heat some olive oil in a dutch oven. Add the onion, bell peppers, garlic, and kosher salt. Sweat. (And you will. It’s 90 degrees and you’re making chili.) Once they have given up their moisture, add everything else but the cilantro. Cover and simmer until halftime. At the two minute warning chop the cilantro and add it to the pot. At this time you can also put on the rice if you are so inclined.