Its Super bowl Sunday! WooHoo!!! This post should be called the Boy with the Green Soup Pot because Jason is taking over this week:) His friends are coming over to watch the big game and he wanted to make his famous chili for the occasion. I could not be happier, he doesn't cook for me very often and I love watching him work in the kitchen.
So which team are you rooting for?? Me? I don't really have a preference; I will be waiting for the commercials and halftime of course! I like football; it’s just that I am not really interested in either team this year. I guess if I HAD to choose, I would choose the Giants only because I would like to see Eli Manning win another Super Bowl. I don't think he gets the attention he deserves. I feel like he will always be standing in the shadow of his big brother, Peyton. So yeah.... GO Giants!
OK...on to the chili... this recipe makes a BIG batch so invite over your favorite peeps to share. I should also point out that this is a hearty, thick chili and has quite a bit of spice. If you are sensitive to spicy food, I would recommend leaving out the hot packet of chili spice.... if you like your chili a little on the soupy side, I would recommend adding in extra tomato sauce.
I hope I didn't make you cry at home because this chili looks so good. Go make it!!! It's so worth it, I promise :)
On a scale of 1 to 10 I would rate this a 10. Not just because my husband made it! Truly, this chili is exactly what you want to eat on a cold day or watching football. We traditionally like to enjoy it on a crisp Halloween evening. It sticks to your ribs and the delicious flavor keeps you coming back for more even when you are full! It is definitely a crown-pleaser!
May your soup pot always be full!
Amanda
SUPER CHILI
by Jason Pronko
Ingredients
- 2 lbs ground beef
- 1 lb fajita steak
- 29 oz can tomato sauce
- 27 oz can kidney beans
- 26 1/2 oz can black beans
- 12 oz can chili beans
- 2 - 11 oz cans golden corn
- 2 - 10 oz cans Rotel chili fixins
- 1 large onion, chopped
- 1/2 - 1 cup Captian Morgan Spiced Rum
- 1 envelope McCormick Chili Mix (regular)
- 1 envelope McCormick Chili Mix (hot)
Directions
- Drain all cans of beans and corn; pour into large soup pot. Mix in chopped onion.
- Add tomato sauce and both cans Rotel to the pot stir to combine and cook on medium heat.
- In a large frying pan, brown the ground beef and add to the soup pot.
- Cut the fajita meat into bite sized pieces, cook in the frying pan and add to the soup pot.
- Add in chili packets and rum. Stir to combine and cook over low heat for a few hours stirring occasionally. We typically cook for 3-5 hours
- Serve with cornbread, sour cream, cheddar cheese & bacon
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