The Best Super Bowl Sunday Chili & Chili Nachos!

Kevin, an Epicurean Eva friend, posted on our FaceBook page this morning asking me what I would be doing for Super Bowl Sunday and I commented that while I lack all comprehension of the game, I love the commercials, half-time and the game food.

Here is a favorite of mine, a vegetarian chili nachos. Served up with a cold beer, it is hard to beat come game time.

I have included my chili recipe, which is fantastic in a bowl topped off with sour cream and cilantro, but for Super Bowl, fry up some tortillas, load them with chili, cheese, and the rest of the fixings and share with friends.

The nacho portion of the recipe is very loose. I like to prepare individual servings but you could certainly pile the chips on the cookie sheet and layer the chili and cheeses on top. And for you diehard meat lovers, you can add 1/2 a pound cooked ground beef or turkey to the completed chili if you must (but seriously, it is amazing without it). It is hard to mess up nachos so go for it and have a happy Super Bowl Sunday!!!

Vegetarian Chili

2 tablespoons olive oil
1 clove garlic, minced
1 onion, chopped
1 red bell pepper, seeded and chopped
1/2 jalapeno pepper, seeded and minced
10 fresh mushrooms, halved and sliced
1 carrot, diced small
1 (14.5 ounce) can crushed fire roasted tomatoes
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 tablespoon chili powder
1 teaspoon smoky paprika
1 bay leaf
2 (27ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 teaspoon brown sugar
1/4 cup red wine
Salt to taste

Heat oil in a large saucepan over medium-high heat. Sautee the onion, red pepper, jalapeno, mushrooms and garlic for 10 minutes or until the onions are translucent. Add cumin and chili powder, carrots, tomatoes, black beans, bay leaf, paprika, brown sugar, wine, water and salt. Bring to a simmer and cook for 30 minutes. Season with salt to taste.

6 flour tortillas cut in quarters
1-2 cups Colby cheddar cheese, grated
1 small bunch cilantro, washed and chopped roughly
1 cup crumbled queso fresco (a crumbly Mexican cheese found in most grocery stores)
3 or 4 scallions, sliced
Canola oil for frying
Sour cream
Chipotle Tabasco

For the Chili Nachos-

In a medium saucepan, heat the canola oil until hot but not smoking. Using tongs, two or three at a time, slide the tortilla quarters into the hot oil, turning them as they brown. Remove tortillas once they are a light golden brown and drain on paper towels. Continue until you have fried up as many chips as you desire.

Preheat broiler on high.
Arrange tortilla chips on a baking sheet.
Lightly mash a cup or two of the chili with a fork, and then place a spoonful of the mashed chili on top of each chip. Sprinkle with the cheddar cheese and then top off with the queso fresco. Place pan under the broiler for a minute or so watching closely so they don’t burn. Remove from oven when cheese is melted and bubbling. Place nachos on plates and garnish with chopped cilantro, sour cream and scallions and serve with the Tabasco sauce.

Please share your thoughts. I look forward to hearing from you!

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