5-Alarm Chili for a Hot Meal on Super Bowl Sunday

It's time to start thinking about what you'll serve your guests on Super Bowl Sunday. For a hot time they'll never forget, this spicy chili recipe hits the spot.

Ingredients (Serves 8)
4 pounds of Chuck Roast
2 cans of beer
4 tbsp Chili Powder
2 large white onions
8 cloves of garlic
1 tbsp cumin
1 tsp salt
5 medium Jalapeno peppers
1 tbsp black or red pepper
2 small cans Tomato paste
Tabasco
2 tbsp vegetable oil

Instructions
The night before, cut the roast into fork-size chunks (about ½ inch on each size), and marinate them overnight in the beer. The next morning, your meat will be ready for some serious chili cooking.

Remove the meat from the marinade and brown it in a large skillet with one tbsp of cooking oil on high heat until it is light brown all over. Put the browned meat in a large, heavy-duty sauce pan and set it aside. Chop the peppers, onions and garlic and lightly sauté them in the same skillet you used to brown the meat, using the remaining oil.

Put the sautéed vegetables, along with the spices and tomato paste into the sauce pan, add about a cup of water and mix everything thoroughly. Put the pan on medium heat and stir occasionally. If it looks too thick, add more water, about ¼ cup at a time. If too thin, add more tomato paste. Let the mixture cook on medium heat for about 1 hour, until it is a nice bubbling mass. Just before you remove it from the stove, add about ¼ bottle of Tabasco and stir it in.

If you want five-and-a-half alarm chili, substitute Habanero peppers for the Jalapenos, but beware, these peppers are HOT!

Serving Suggestions
For a down home Texas style chili supper, serve with cornbread and beer (apple cider for the teetotalers). A great cornbread with chili is a regular cornbread recipe, with sweet corn, onion and a small quantity of peppers added to the batter just before cooking. Serve in bowls with the bread on the side, and keep the fire extinguisher handy.

For a southern alternative, serve the chili over rice.

WARNING: This is not a dish for people who are allergic to or sensitive to hot peppers!