For 13 years running, Dr. Jordan Metzl has gathered friends and family on Super Bowl Sunday for parallel competition: a chili cook off. On this, the second biggest eating day of the year in America, the good doctor figured he’d add some structure to this annual eat-fest. And it’s a serious smack down, with a bit of a circus-like atmosphere — those who enter are tasked as much with embellishing their pot of goodness with marketing efforts, that has included the added allure of adorable babies, puppies, entire families dressed in disco garb (Dad as Cher in drag), slick video commercials, Tabasco samples, touts from Sports Illustrated cover girls, and in my case this year, a social media #hashtag.
The past two years, my short rib mole chili — not really a chili, per se, but rather a very rich beef stew — took away 2nd place/honorable mention honors, twice. I decided to switch things up a bit with a tried and true chili recipe that I’ve tweaked over the years and adapted from the Silver Palate’s Good Times Cookbook’s chicken chili recipe. My SOCHIli Gold Medal Chili was the crowd pleaser last night and took home the big trophy. Good things need to be shared!
The magic: uniform chopping, patience, a very, very big cast iron dutch oven, using very specific and flavorful chili powders, locally brewed chocolate stout beer and locally made secret ingredient.
Warning: this recipe has HEAT. Not tongue-scalding hot, but definitely has an undercurrent of spice. Cut the chili powder back by as much as 50% if you want to dial it back.
Jeanne’s SOCHILI Gold Medal Chicken Chili (Adapted from the Silver Palate Good Times Cookbook)
6 tablespoons olive oil
1 very large yellow onion
5 cloves garlic, minced
2 sweet red peppers, seeded, cored and diced
4 jalapeno peppers, seeded and minced
1 1/2 tablespoons chipotle chili powder
1 1/2 tablespoons ancho chili powder
1½ teaspoons cumin seeds
1 teaspoon ground coriander
pinch ground cinnamon
3 whole chicken breast (6 halves), skinned, boned and cut into 1 inch cubes (cut them uniformly!)
2 cans (16 ounces each) tomatoes in puree, chopped
8 ounces pitted ripe california olives, sliced
1 bottle of Brooklyn Brewery Black (chocolate stout)
¼ cup grated unsweetened chocolate from Brooklyn’s own Mast Brothers’ chocolate
salt, to taste
Chop all the vegetables:
#sochili #teamjeanne #thanksforagreatparty!