Sunny's Game Day Chili

Name: Sunny's Game Day Chili
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: American
Ingredients: 10 servings Freshly ground black pepper; 879 grams cannellini beans, rinsed and drained; 473 milliliters chicken stock; 1 Tbsp chili powder; 454 grams uncooked or fresh Mexican chorizo (about 4 links); 1 stick (3-inch) cinnamon; 20 blue corn tortillas; 227 grams Possible garnishes: 1 sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped; 1 teaspoon dried thyme; 2 teaspoons fine-ground cornmeal; 2 cloves garlic, sliced; 2 teaspoons gravy flavoring (recommended: Gravy Master or Kitchen Bouquet); 1 Tbsp ground cumin; 907 grams ground turkey; 1 Tbsp hot sauce (recomended: Franks Red Hot); 1 teaspoon Hungarian or hot paprika; 1 jalapeno, seeded and chopped; 1 large onion, chopped; 1 Tbsp dried oregano; 1 teaspoon red pepper flakes; 4 Roma tomatoes, seeded and chopped; 10 servings Salt; 2 Tbsps tomato paste; 2 Tbsps vegetable oil; 10 servings Vegetable oil, for frying

Sunny's Game Day Chili is a gluten free recipe with 10 servings. This recipe covers 25% of your daily requirements of vitamins and minerals. This main course has 473 calories, 33g of protein, and 17g of fat per serving. From preparation to the plate, this recipe takes around 2 hours. It is perfect for The Super Bowl. This recipe is typical of American cuisine. Head to the store and pick up ground cumin, corn tortillas, onion, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Watch how to make this recipe.

In a large stock pot on medium-high heat add the vegetable oil, onion and jalapeno.

Ingredients you will need

Vegetable Oil

Jalapeno Pepper

Onion

Stock

Equipment you will use

Pot

Sprinkle with salt and saute until both are slightly tender.

Ingredients you will need

Salt

Remove the casing from the chorizo and add it to the pot. Using a wooden spoon or a potato masher, break up the links until they resemble ground meat.

Ingredients you will need

Ground Beef

Chorizo

Potato

Equipment you will use

Potato Masher

Wooden Spoon

Pot

Saute until the orange-colored oil is released and the chorizo begins to slightly crisp about 10 minutes.

Ingredients you will need

Chorizo

Orange

Cooking Oil

Add the garlic, cumin, oregano, chili powder, thyme, paprika, red pepper flakes, tomatoes, and tomato paste. Stir all ingredients well and cook until the tomato skins begin to peel back and everything is a dark reddish-brown color, about 10 minutes.

Ingredients you will need

Red Pepper Flakes

Chili Powder

Tomato Paste

Tomato

Oregano

Paprika

Garlic

Cumin

Thyme

Add the turkey and gravy flavoring, then using a spoon or masher, break the ground turkey apart stirring frequently while cooking. Cook until the turkey is heated through, then add chicken stock, hot sauce, cinnamon stick, and salt and pepper, to taste. Stir in the cornmeal, lower to a simmer and cover. Cook for about 1 hour, stirring occasionally to release the chili from the bottom of the pot.

Ingredients you will need

Salt And Pepper

Cinnamon Stick

Chicken Stock

Ground Turkey

Hot Sauce

Cornmeal

Whole Turkey

Chili Pepper

Gravy

Equipment you will use

Pot

Remove cinnamon stick when it begins to un-curl itself and soak up a bit of moisture becoming dense and hydrated, around 40 minutes into the simmer.

Ingredients you will need

Cinnamon Stick

Meanwhile, in a heavy pot or deep-fryer heat enough oil to fill the pot at least 3-inches deep to 350 degrees F. Stack the tortillas, a few at a time, and cut into 4 strips. When the oil reaches temperature, add 5 to 6 strips at a time and fry in batches until a tap from a spoon sounds hollow and bubbles begin to form on the strips, about 1 minute for each batch.

Ingredients you will need

Tortilla

Cooking Oil

Equipment you will use

Pot

Remove to a paper towel-lined plate and sprinkle each batch immediately with salt. About 30 minutes before serving add the cannellini beans to the chili and stir to heat through.

Ingredients you will need

Cannellini Beans

Chili Pepper

Salt

Equipment you will use

Paper Towels

Transfer the chili to a large serving bowl and serve with the tortilla chips and garnishes set up like a bar.

Ingredients you will need

Tortilla Chips

Chili Pepper

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

10servings

Freshly ground black pepper 879grams

cannellini beans, rinsed and drained 473milliliters

chicken stock 1Tbsp

chili powder 454grams

uncooked or fresh Mexican chorizo (about 4 links)1stick

(3-inch) cinnamon 20

blue corn tortillas 227grams

Possible garnishes: 1 sour cream, 2 cups grated Cheddar, 2 cups grated pepper jack cheese, 1 large onion, diced, 4 scallions, chopped, 5 Roma tomatoes, diced, 1 bunch cilantro, leaves chopped 1teaspoon

dried thyme 2teaspoons

fine-ground cornmeal 2cloves

garlic, sliced 2teaspoons

gravy flavoring (recommended: Gravy Master or Kitchen Bouquet)1Tbsp

ground cumin 907grams

ground turkey 1Tbsp

hot sauce (recomended: Frank's Red Hot)1teaspoon

Hungarian or hot paprika 1

jalapeno, seeded and chopped 1large

onion, chopped 1Tbsp

dried oregano 1teaspoon

red pepper flakes 4

Roma tomatoes, seeded and chopped 10servings

Salt 2Tbsps

tomato paste 2Tbsps

vegetable oil 10servings

Vegetable oil, for frying

Recommended wine: Cava, Grenache, Shiraz

Chili can be paired with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Papet del Mas Cava Brut with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.

Papet del Mas Cava Brut

Pleasant fruit aromas and a bright, clear color. The taste sensation in the mouth is very pleasant, light and well balanced, fresh and very cheerful feeling, good persistence, with fruit and flower notes. The aftertaste invites you to continue savoring the wine.