It’s Super Bowl time once again and also the perfect season to start my annual winter soup and chili series. And, what’s better to serve than a great pot of chili for the big game? I’m including recipes for three great chilis for a crowd – one basic, one spicy and one with deer. Happy eating!

Make Ahead  Halftime Chili

3 T. olive oil
1 1/2 C. chopped onion
8 large garlic cloves, chopped
2 lbs. ground chuck
1 envelope taco seasoning
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
1 15-oz can tomato sauce
3 C. chicken broth
1 6-oz can tomato paste
2 15 to 16-oz cans of kidney beans, drained

Heat oil in heavy saucepan over medium-high heat. Add onions and garlic. Saute about 5 minutes or until onions are translucent. Brown meat, breaking up with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir for 2 minutes. Mix in tomato sauce, chicken broth and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 90 minutes. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper. Cool. Important: for best flavor, refrigerate until cold then reheat on low when ready to serve.

Hot & Spicy Beer Chili

12-oz tomato paste
16-oz tomato sauce
3 24-oz cans red kidney beans, drained
6 T. garlic powder
3 T. onion powder
2 T. ground cumin
2 T. parsley
2 tsp. oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
1 T. chipotle powder
1 tsp. habenero chile powder
1 medium onion, chopped 4 whole red habeneros, deveined, deseeded and chopped
6 jalepenos, deveined, deseeded and chopped
2 new Mexican chiles, deveined, deseeded and chopped
1/2 lb. elbow macaroni
1 pound steak of choice
1 pound ground beef
1 pound ground pork
6 oz beer (1/2 can)

Saute’ the onion in a small amount of olive oil in a large pot until translucent. In a huge pot, bring to a simmer the tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, salt and pepper, chipotle powder, habenero powder, habeneros, jalapenos, New Mexican chiles, and dry pasta. While this is simmering, grill steak and brown beef and pork in a large skillet. Drain the meat, and season with salt and pepper. Cut steak into very small pieces and add steak, beef and pork to sauce along with beer. Cook for 30 minutes. Serve with grated cheese and chopped onions. Note: visit your local Latin grocery to find a greater variety of peppers.

Super Bowl Deer Chili

Olive oil
3 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1 lb. ground deer meat
2 lbs. ground beef
3 16-oz. cans tomato sauce
3 T. chili powder
salt and pepper to taste

Brown meats in a large pot, adding salt and pepper to taste. Drain and set aside. Saute’ onions and peppers in same pot (without wiping clean). You may use a little olive oil if the meats didn’t leave enough fat to cook the onions and peppers. Return meats to pot. Add tomato sauce and chili powder. Cook on medium heat for about an hour and a half. This recipe makes a very thick chili. If you like your chili a bit thinner, you may want to add more tomato sauce or some broth. This recipe also makes a lot of chili and freezes very well.