Super Bowl Chili

Crockpot or slow cooker

2 ½ lbs. Chuck roast cut into 1-2 inch cubes
2 tbs flour
½ tsp kosher salt
1 tbs brown sugar
2 tbs vegetable oil
1 large onion diced
3 cloves garlic minced
½ c. Chili powder
1 tbs cumin
1 tsp oregano
2 small cans (4.5 oz) fire roasted green chiles
1 14.5 oz can fire roasted tomatoes
1 14 oz can chopped or diced tomatoes
1 15 oz can black beans of choice
1 15 oz. Can red kidney beans of choice
1 15 oz. Can white beans of choice
1 bottle beer (dark if you have it)
½ c. Cilantro fresh chopped, plus a little for garnish

Toppings can include:
Sour cream
Shredded cheese
Crumbled tortilla or corn chips
Lime wedges
Diced onion
Fried onions

Toss beef cubes in a bowl with flour, salt and brown sugar.  Heat oil in large saute pan over medium high heat. Add ½ of the beef and brown on all sides. Spoon browned beef into crockpot. Repeat with remaining beef. Add beef to crockpot. Add onion to saute pan and cook several minutes scraping up the color left by the beef. Add garlic and cook another minute. Stir chili powder, cumin, and oregano into onions. Add onion mixture to crockpot. Now it’s time to add remaining ingredients to slow cooker,,fire roasted chiles, fire roasted tomatoes, chopped or diced tomatoes,beans, and bottle of beer. Give it a little stir, cover, and cook on low for 7 hours. (a little less or a little more time wont hurt) stir in ½ of the cilantro before serving.

Serve with your favorite toppings.


Spicy mexican corn dip


  • 2 cups mayonnaise
  • 1/2 shredded parmesan cheese
  • 6 oz jalapeno, chopped in can
  • 8 oz colby jack shredded cheese
  • 15 oz mexican corn, in a can


  1. Preheat oven to 350
  2. Mix all ingredients in a bowl and spread into a 9×13 casserole.
  3. Cook for 20 minutes or until golden brown on top.
  4. Serve with mini rye breads or tortilla chips.

Do not continue cooking after 30 minutes. It will separate and get oily. However, you can keep it warm in a 200 degree oven