Game-Day Chili

If you’re still trying to decide what to make for Super Bowl Sunday, don’t look any further! This chili recipe from Little Scarlet is exactly what you’re looking for - delicious, easy to make, and open to variation. Normally, Little Scarlet prefers to make things from scratch, but everyone needs that one “dump and stir” recipe to fall back on, and this one is perfect for those crowded, hectic entertaining days like Super Bowl Sunday!

Wick Fowler’s 2-Alarm Chili Kit hits on precisely the right spices for flavorful chili (red pepper, cumin, oregano, chili powder, dried onion & garlic, paprika, salt), and has the right amounts in easy-to-use packets. And the best part? You can buy this in almost every single grocery store in America! (you’ve probably seen it a million times before on supermarket shelves - see picture at right)  

Little Scarlet builds on this seasoning base by including fresh onion, two different kinds of beans, whole, peeled tomatoes, okra, and sliced jalapeños, making this chili recipe satisfying and special. Thick and hearty from all those vegetables and legumes, this recipe would be great even without adding the ground beef (ideal for vegetarians!), but the two pounds of ground beef should satisfy any meat-loving chili eater - and might even be a good stepping stone for any veggie-phobic eaters!

Recipe yields 8 servings

Directions:
2 pounds ground beef
1 medium onion, chopped
1 12-oz can of low-sodium V8 juice
1 cup water
1 package Wick Fowler’s 2-Alarm Chili Kit, minus masa flour
2 12-oz can black beans
2 12-oz can kidney beans
1 28-oz can whole, peeled tomatoes (diced tomatoes can be substituted, if desired)
1 16-oz bag frozen, sliced okra
Optional: 1 4-oz can nacho sliced jalapeños

1. In a large, heavy-bottomed pot, sauté ground beef with onions. Drain off fat and return to pot, adding V8, water and the spice contents of the 2-Alarm Chili Kit, except for the Red Pepper and Masa Flour. For spicier chili, add the entire Red Pepper packet, and for a more mild chili, only add half of the packet. Do not include any masa flour - the okra in Step 3 makes this chili nice and thick!
2. Rinse the beans thoroughly in a colander until the water runs clear. Disregard any remaining 2-Alarm Chili Kit package directions, and add black beans, kidney beans, and tomatoes (with juices!) to pot. Don’t cut the tomatoes into smaller pieces, but it is a good idea to pierce them a little so they release steam and juices, and you don’t burn your mouth when eating them.
3. Cover and simmer for 30-45 minutes, stirring occasionally to prevent anything from sticking to the bottom. Add frozen okra and continue to simmer until okra is cooked through (about 10 minutes), stirring frequently. If desired, add well-rinsed jalapeños at the same time as the okra.

This chili can be served immediately, or kept covered for several hours (just bring back to a simmer before serving). You can add whatever toppings you like, but Little Scarlet likes to keep things simple with sour cream and a bottle of Frank’s RedHot sauce for the table!