Style :: Food/Drink

Super Bowl Without the Super Calories

(Continued from Page 1)
by Matthew Wexler
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Steak Chili with Pickled Jalapeños

This chili is an all-around crowd-pleaser. It is super spicy and has a touch of sweetness from the butternut squash. This is a perfect make-ahead dish for a busy week or game-night entertaining.

2 pounds bottom round of beef, cut into bite-size cubes
Salt and pepper to taste
1 Tablespoon canola oil
2 cups diced white onion
6 cloves garlic, minced
1⁄2 cup pickled jalapenos
2 bay leaves
1 cup dried black beans, picked through and rinsed
3 cups beef stock
1 can (14.5 ounces) crushed tomatoes
2 tablespoons molasses
1⁄4 cup cornmeal
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 pound butternut squash, peeled and cut into bite-size cubes

Preheat the oven to 300°F.
Heat a large, oven-proof, heavy-bottomed stockpot over high heat. Season the bottom round with salt and pepper. Add the canola oil to the hot pan, then add the cubed beef. Cook for 7 to 8 minutes, stirring once, until the meat is browned.

Add the onion, garlic, pickled jalapenos, bay leaves, black beans, beef stock, tomatoes, molasses, cornmeal, chili powder, garlic powder, cumin, coriander, and cinnamon to the pot. Bring to a gentle boil, then cover and place the pot in the oven for 21⁄2 hours.

Add the butternut squash and cook for another hour, or until the beans are cooked and the butternut squash is tender. Remove the bay leaves. Season with salt and pepper to taste.

Yield: Six servings

Slow Cooker Variation
Sear the bottom round as described above. Transfer to a 4- to 6-quart slow cooker and add the onion, garlic, pickled jalapenos, bay leaves, black beans, beef stock, tomatoes, molasses, cornmeal, chili powder, garlic powder, cumin, coriander, and cinnamon. Cover and cook on high for 5 to 6 hours or on low for 7 to 8 hours. During the last 2 hours of cooking, add the butternut squash. Remove the bay leaves before serving. Season with salt and pepper to taste.

Recipe provided by Olivia Dupin, author of "The Complete Guide to Naturally Gluten-Free Foods." Olivia is a private chef, recipe developer, consultant and is a graduate of the Culinary Institute of America. Since being diagnosed with Celiac Disease (gluten intolerance) in 2009, she has been committed to creating simple, delicious gluten-free recipes so that those with restrictions can still enjoy the foods they love.


Tofu, Black Bean & Mango Salsa

A tasty twist on the classic snack that is perfect fuel for the game. The creamy tofu blended with the flavors of sweet mango and peppery cilantro make for a real crowd-pleaser.

1 (10 oz.) package House Tofu Super Firm Grilled, drained and diced
1 large mango, diced
1/3 cup red onion, diced
1 cup canned black beans, drained and rinsed
1/4 cup freshly chopped cilantro
1 jalapeno pepper, seeded and finely chopped
Juice of 1 lime
Salt and pepper to taste

Combine mango, red onion, black beans, cilantro and jalapeno in a medium bowl. Add tofu, and squeeze lime juice over the mixture. Mix well, add salt and pepper. Cover and refrigerate until ready to serve.
Serves 4-6.

Recipe provided by House Foods. One of Japan’s largest food manufacturers and brands, it began in 1913 in Osaka as Urakami Shoten, and began selling curry in 1926. House Foods America is the largest provider of tofu products in the United States.


Matthew Wexler is EDGE’s National Style and Travel Editor. More of his writing can be found at www.roodeloo.com. He is also a trained chef and currently writing a food memoir.


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