Sunday, October 21, 2012

This week's NFL Chili Cookoff is between the New York Giants Manhattan Clam Chowder Chili and the Washington Redskins Succotash Chili. May the best bowl win!

New York Giants Manhattan Clam Chowder Chili

4 bacon slices chopped
2 onions chopped
2 celery stalks chopped
3 cloves of garlic, minced
1 bay leaf
1/2 tsp dried thyme
2 14 oz cans of crushed tomatoes
1 8 oz bottle of clam juice
1 oz jar of tomato sauce
2 large russet potatoes peeled and diced
3 6.5 oz cans of chopped clams
1 cup of red wine

  • Cook the bacon in a large frying pan for 10 minutes.
  • Add the onion, celery, garlic and cook until the onions are translucent.
  • Add the tomatoes, clam, sauce, tomato sauce, bay leaf and thyme.
  • Add the potatoes and cook on low heat until the potatoes are tender.
  • Add the clams and wine and cook covered for 10 minutes.
  • Remove and serve over buttered bread chunks.

Washington Redskins Succotash Chili

2 tins of cream of corn soup
2 cups of water
2 cups of fresh or frozen corn
2 tins of diced tomatoes
1 cup of lima beans
1 cup diced red onion
2 tbsp minced garlic
2 tbsp olive oil
1/2 cup of chopped cilantro

  • Heat the cream of corn soup as directed on the tin. Mix one tin of milk rather than water.
  • Add the corn, tomatoes and lima beans to the soup and let simmer until corn is tender.
  • In a small skillet heat 2 tbsp olive oil and add the diced onion and garlic to the oil and cook until onions are translucent and soft.
  • Add the onions, oil and garlic to the soup.
  • Toss in some fresh cilantro right before the chili is ready to serve.

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