Monday, February 6, 2012

It is just us? Or should Superbowl Sunday be renamed the Supperbowl? After all why should the boys on the field get all the credit? Brady and Manning only had to suit up for four, 20 minute quarters, whereas our kitchen appliances and chefs battled through eight hours of hard fought preparation and cooking, all in the name of game-day-deliciousness. 

If there were a trophy for the best game-day meals we're certain yesterday's spread would have been considered a champion. Our Yumologists managed to pack flavor, health and do-it-yourself fun into a Superbowl feast fit for a Giant!  Here are two of the winning chili recipes we're nominating for the Yumology Hall of Fame:


Carnitas and Tomatillo Chili

From the kitchen of one of our all time favorite Yumologists, Guy Fieri, comes this beauty of a bowl that you and your team mates will love sinkin' your teeth into.

4 lb cubed pork
1 lb roasted tomatillos
4 anaheim chiles
4 chopped yellow onions
2 minced jalapenos
4 tbsp minced garlic
1 tbsp cumin
1 tbsp oregano
1 tbsp black pepper
1 tbsp salt
1/2 cup white wine
1/2 cup white wine vinegar
1 cup chicken broth
3 tbsp olive oil

  • Add the olive oil to the bottom of a large pot or dutch oven and let it heat.
  • Add the onion, garlic, jalapenos and anaheim chiles to the pot and cook until onions are translucent and soft.
  • Remove the vegetable mix from the pot and add the pork.
  • Add the seasonings to the pork and coat each piece while it browns.
  • After the pork has browned reintriduced the vegetables to the pot and deglaze with the white wine, vinegar and chicken stock.
  • After the chile is hot add the tomatillos to the pot and let them dissolve.
  • Cook on low heat for 3-4 hours.


Beef & Orange Chili

A thick and hearty favorite gets a zesty kick when you add some citrus to this traditional meaty chile.

3 lb ground beef
3 minced garlic cloves
2 tins of black beans
1 tin of diced tomatoes
1 small tin of tomato paste
2 tbsp chile powder
1 tbsp cumin
1 tsp salt
1 tsp pepper
2 cups of orange juice (heavy pulp recommended)

  • Cook the meat in a skillet with the garlic until it is fully browned.
  • Drain the excess grease from the pan.
  • Add the tomatoes and tomato paste to the meat and stir until coated.
  • Add the spices to the meat mixture and mix well.
  • Transfer the mixture to a crock pot and add the orange juice and black beans.
  • Let cook in crock pot for 1 hour before serving.
  • If it tends to dry out add another cup of orange juice as needed.


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