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Photo Kevin O'Riley
If you still haven't hit the store for supplies for the game, here are a couple of tips: 1.) Good luck. 2.) Try this recipe, which won our staff's annual pre-Super Bowl chili cookoff. It's not your traditional chili... more like queso with a lot of meat, but it's very tasty and will appeal to almost anyone. GO Art Director Megan Johnsaon was kind enough to share her recipe.
Take it away, Megan.
Recipe courtesy Megan Johnson
Every year, the staffers of 417 and GO Magazine's come together in the spiciest of competitions: Our annual chili cook-off. The masses judge based on six scientific (like taste, color, consistency) criteria, and a winner is crowed. Last year's winner, Heather Blue, is no longer with us, meaning the crown is back on the table.
And our winner...
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Megan's Mexican Chili.
This is a smooth, cheesy chili (it was by far the most ambitious mess of chili we tried today, which is probably why it won), with meat and corn and... aw, just read the recipe.
Here's the recipe:
What you need:
1 lb of Hamburger
1/2 block of Velveeta
2 cans white beans
1 can pinto beans
1 can corn
1 package taco seasoning
Onion Flake (not mandatory)
1 can Ro-Tel
Instructions:
Brown hamburger with onion flake.
Drain.
Mix in taco seasoning, don’t add water.
Dump in rest of ingredients (don’t drain anything).
Warm on Medium to Medium-High heat.
Once hot, done and done.
So, if you were looking for a recipe for Super Bowl Sunday, you might consider this one. It's not very hot, and is (obviously) a crowd-pleaser.
Have a great weekend everybody, and be safe!
Matt Lemmon, editor (and fourth-place chili chef)
Posted on Sunday, February 1, 2009 | Permalink
