Homerun?!

Think of this dish as America's favorite tailgate food meets America's favorite pastime.

For Christmas my sister gave me the best present: Diamond Dishes: From the Kitchens of Baseball's Biggest Stars. Immediately I started to thumb through it, admiring the photos (Derek Jeter! Grady Sizemore!) and mentally forming a list of all the recipes I wanted to try.

First on the list? This chili recipe from Grady Sizemore.

And it was a homerun! It had wonderful flavors that continued to deepen and become even richer as we ate this throughout the week. It was also easy to make, which is always an added bonus. If you don't have any beer on hand you can substitute chicken or beef broth, but I suggest using the beer. It just rounds out the flavors so nicely.

This is a great dish to serve on Superbowl Sunday, or to celebrate the start of Spring Training. Take your pick.

Aunt Tonya's Chili
Recipe from Cleveland Indians' Grady Sizemore
Makes 6-8 servings

Ingredients:

• 2 pounds ground round (85% lean)
  
• 2 tablespoons vegetable oil
  
• 1 large onion, chopped
  
• 4 cloves garlic, minced
  
• 1 jalapeño, seeded and minced
  
• 3 tablespoons chili powder
  
• 1 teaspoon ground cumin
  
• 1 15-oz. can tomato sauce
  
• 1 15-oz. can vegetarian refried beans
  
• 1 6-oz. can tomato paste
  
• 1/2 cup green salsa
  
• 1 19-oz. can kidney beans, drained and rinsed
  
• 12 oz. lager beer
  
• Salt and freshly round pepper, to taste
  
• Hot red pepper sauce, to taste
  
• Shredded cheddar, sour cream, and tortilla chips for serving

Directions:

1. Cook the ground round in a Dutch oven or flame-proof casserole over medium-high heat, stirring often and breaking up the meat with the side of a wooden spoon, until it loses its raw look, about 10 minutes. Drain in a colander.
   
2. Heat the oil in the Dutch oven over medium heat. Add the onion, garlic, and jalapeño and cook, stirring occasionally, until the onion is tender, about 5 minutes. Return the ground round to the Dutch oven, sprinkle with the chili powder and cumin, and stir well. Stir in 1 1/2 cups water, the tomato sauce, refried beans, tomato paste, and salsa and bring to a simmer. Reduce the heat to medium-low and cover. Simmer for 20 minutes.
   
3. Stir in the kidney beans and beer. Simmer until the sauce is slightly thickened, 15-20 minutes. Season with salt, pepper, and hot sauce.
   
4. Ladle the chili into bowls and serve with the cheddar, sour cream, and tortilla chips on the side.

Traditional Fare

Last year, I opted to make a more traditional chili for Superbowl Sunday. It doesn't get more traditional than Betty Cocker, so I used the recipe in the Bridal Edition of her cookbook.

And, naturally, it was a hit. This recipe, though, requires more attention than the one I make in the slow cooker. So it will require more kitchen time. A way around that, though, is to make it earlier in the day -- maybe even in the morning -- then reheat it on the stove before serving. This will give the flavors time to develop as it sits. And it will give you more time to spend with your guests.

I like serve my chili over rice. I also like to crumble in crackers and shredded cheddar cheese. This rice is especially handy if you're trying to stretch this dish over a large crowd. The rice is filling so each serving doesn't need as much chili.

Chili
Recipe from Betty Crocker

Prep time: 25 minutes
Cook time: 1 hr 10 minutes
Makes 4 servings

Ingredients:

• 1 pound lean ground beef
  
• 1 medium onion, chopped (1/2 cup)
  
• 1 clove garlic, finely chopped
  
• 1 can (14.5 oz.) diced tomatoes, undrained
  
• 1 can (8 oz.) tomato sauce
  
• 1 tablespoon chili powder
  
• 3/4 teaspoon ground cumin
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 can (15 or 16 oz.) kidney or pinto beans, rinsed and drained, if desired

Directions:

1. Cook beef, onion and garlic in 3-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
   
2. Stir in remaining ingredients except beans. heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally.
   
3. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness.

Note: If you prefer your chili hotter, either increase the chili powder, add 1/2 teaspoon hot sauce or add a jalapeño chili, seeded and chopped.

First Down

Ahhh .. .January. Winter settles in, resolutions are made, and diet recipes are researched.

Except here at Country Cooking. While all the other blogs dedicate the month to healthy recipes to help you start your new year right, I'm dedicating the month to Superbowl Sunday. This month I'll be posting recipes I've made for Superbowls past, so you have time to try them out and decide what you would like to make for your own party or bring to one you're attending.

This chili recipe is a favorite of mine. And it's great for parties because you dump the ingredients and 4-6 hours later ... Presto! Dinner is served! It's great because you don't have to man the stove; you can enjoy both your guests and the game. I like to serve this recipe over rice. And, truth be told, I make it year-round, too.

Kick'n Chili
Recipe from Rival Crock-Pot Recipe Card Collection

Ingredients:

• 2 pounds 90% lean ground beef
  
• 1 tablespoon each salt, cumin, chili powder, paprika, dried oregano and black pepper
  
• 2 cloves garlic, minced
  
• 2 teaspoons red pepper flakes
  
• 1/4 teaspoon ground red pepper
  
• 1 tablespoon vegetable oil
  
• 3 cans (10.5 ounces each) diced tomatoes with green chilies
  
• 1 jar (16 ounces) salsa
  
• 1 large onion, chopped

Directions:

1. Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.
   
2. Heat oil in large skillet over medium-high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion; mix well. Transfer mixture to a 4- to 6-quart slow cooker.
   
3. Cover; cook on LOW 4 to 6 hours.

Note: If you prefer your chili with beans, simply add two 15-oz. cans of kidney beans, drained and rinsed, into the slow cooker.