Super Bowl 2013 Stew

Everyone is getting excited about the Super Bowl and all those pick up foods that are really not so healthy. I think a better idea would be to have a hearty stew or chili. Every part of the country tends to have their take on chilies and stews.

Texas has a famous big bowl of red which uses beef chuck, and spices of cumin and oregano. They cook it slow and low just like their barbecue. Ohio has a chili but it is different because it is served over spaghetti. The Greek immigrant restaurateurs who invented the dish in the 1920s seasoned it with the same spices they used in moussaka, including cinnamon and allspice. No one knows how the chili ended up over the pasta.

New Mexico has a green chili stew made of pork and green chili peppers. The peppers are the local secret: Green chili stew purists insist on using Hatch chilies grown in Hatch, New Mexico, which are known for their distinctive flavor and moderate heat. Since we cannot find these you can substitute Anaheim chili peppers which are usually in the stores. That chili reminded me of the posole that I wrote about last summer that we had in New Mexico.  That version had beans in it as well.

I made a big batch of Green Chili Stew and it lasted for several days. It would be a great dish for the Super Bowl. I also think the Cincinnati chili would be another choice for feeding a crowd. Try these and see how easy Super Bowl entertaining can be. May the best team win!

 

Taken from the February, 2013 issue of ‘The Food Network Magazine’

Green Chili Stew

Serves 8

2 tablespoons vegetable oil

3 pounds boneless pork shoulder, diced

Kosher salt

1 large white onion, diced

1 ½ cups diced Hatch or Anaheim chili peppers

1 small green bell pepper, diced

1 small red bell pepper, diced

4 cloves garlic, minced

4 cups low-sodium chicken broth

1 pound Yukon gold potatoes, peeled and diced

2 15-ounce cans white hominy, drained and rinsed

1 large bunch cilantro, leaves chopped

2 tablespoons cornstarch

Flour tortillas, warmed for serving

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sprinkle the pork with 1 teaspoon salt. Working in batches, cook the pork, stirring, until browned, about 5 minutes. Transfer to a plate and discard the fat from the pot.

Heat the remaining 1 tablespoon vegetable oil in the pot. Add the onion, peppers, bell peppers and garlic and cook, stirring occasionally, until softened, about 7 minutes. Return the pork to the pot along with the chicken broth, cover and bring to a boil. Stir the stew and reduce the heat to medium-low; simmer, covered, until the pork is tender, about 30 minutes.

Increase the heat to medium-high and bring the stew to a low boil. Add the potatoes, hominy and enough water to cover the pork and potatoes. Add half of the cilantro and 1 teaspoon salt and cook, uncovered, stirring occasionally, until the potatoes are tender and the stew is slightly thickened, about 30 minutes.

Whisk the cornstarch with ¼ cup water in a small bowl until smooth. Stir into the stew along with the remaining cilantro and continue cooking, stirring occasionally, until the liquid thickens, about 5 minutes Serve with flour tortillas.

 

Cincinnati Chili

Serves 8

4 tablespoons extra-virgin olive oil

2 sweet onions, finely chopped plus more for topping

2 pounds ground beef chuck

Kosher salt and freshly ground black pepper

4 cloves garlic, minced

1 15-ounce can tomato sauce

2 medium tomatoes, diced

¼ cup apple cider vinegar

¼ cup chili powder

2 tablespoons paprika

1 tablespoon ground cinnamon

2 teaspoons ground cumin

½ teaspoon ground allspice

¼ teaspoon ground cloves

¼ teaspoon cayenne pepper

1 pound spaghetti, cooked

Pinto beans and grated cheddar cheese, for topping

Oyster crackers, for serving (optional)

Heat the olive oil in a large, heavy pot over medium-high heat. Add the onions and cook, stirring, until translucent, about 5 minutes. Transfer to a plate. Add the ground beef to the pot, sprinkle with ½ teaspoon each salt and black pepper and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Remove from the heat and return the cooked onions to the pot; stir in the garlic.

Combine the tomato sauce, tomatoes, vinegar, chili powder, paprika, cinnamon, cumin, allspice, cloves and cayenne in a bowl; add to the pot along with 1 cup water and stir to combine. Bring to a simmer over medium-low heat and cook until the chili is slightly thickened, about 1 hour, 30 minutes.

Serve the chili over the spaghetti; top with chopped onion, pinto beans and grated cheddar and serve with oyster crackers on the side.