A Super Bowl for Your Super Bowl Party

In getting ready for a small Super Bowl gathering we're having tomorrow, I've racked my brains trying to think of quintessential Pittsburgh or Arizona foods to serve and haven't come up with much. So it's back to fall-back mode.

I always think a pot of chili simmering on the stove or in a slow cooker is a perfect football-watching main course. People can serve themselves whenever they want and you can make the chili a day or two before. (It only gets better that way.)

While there are many variations, for the most part, it all comes down to meat browned and then simmered with vegetables in a spicy tomato sauce. This recipe sets itself apart simply in its beauty. Green and orange bell peppers contrast with diced tomatoes and both kidney and black beans. And, as an interesting serving twist, Southern Living (the source for the original recipe) suggests serving the chili in individual mini (1 1/4 ounce) bags of Fritos.

Note: I adjusted the recipe to match up with sizes of cans that I could find at the grocery. Like most chilis, this one can handle improvisation, so go for it.

Super Bowl Chili
Adapted from Southern Living.
Serves 12-15.

1 pound ground beef
1 pound ground pork
1 large white onions, coarsely chopped
1 large green bell pepper, seeded and chopped coarsely
1 large orange (or yellow) bell pepper, seeded and chopped coarsely
2 garlic cloves, minced
2 (10 ounce) cans diced tomatoes with green chiles
1 can (10 ounce) beer
1 (15 ounce) can tomato sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1 (16 ounce) can kidney beans, rinsed and drained
1 (16 ounce) can black beans, rinsed and drained
Garnishes: finely chopped onion, shredded cheese, sour cream

Cook ground beef and next five ingredients in a Dutch oven over medium heat for ten minutes or until meat crumbles and is no longer pink. Stir in tomatoes, beer, tomato sauce and spices (reserve beans) and bring to a boil. Reduce heat to low and simmer for 1 hour and 45 minutes, stirring every twenty minutes or so. Add kidney beans and black beans and cook for an additional 15 minutes.

(Can be refrigerated overnight to let flavors meld even further before serving. The chili can also be frozen for up to 3 months.)