DNR Super Bowl Chili Recipe


Super Bowl Chili

The Derek and Romaine Radio Recipe for Super Bowl Chili from show guest Bruce Sterman. A basic chili recipe to improve on QUANTO BASTA (QB in Italian cookbooks meaning "as much as you need."). This recipe can be as mild or hot as you want. This recipe is very flexible to your own tastes and can be dressed up with whatever toppings you want. From DNR show guest Bruce Sterman of the Manhattan Chili Co.
Prep Time20 minutes
Cook Time2 hours 40 minutes
Cool Overnight12 hours
Total Time15 hours
Course: Main Course, Soup
Cuisine: Mexican
Author: Bruce Sterman


  • 1 Large Pot Dutch Oven or flameproof casserole can be used


  • 3 lbs meat all beef, 50/50 beef/pork or turkey/chicken thigh (1/2 ground, 1/2 cubed)
  • 2 large yellow onions peeled and coarsely chopped makes about 4 cups
  • 6 cloves garlic peeled and minced
  • 2-3 tbsp yellow cornmeal
  • 32 ounces dark kidney beans 2 16oz cans, drained and rinsed. Substitute white beans with poultry
  • 1 can tomato puree 28 ounces
  • 4 cups beef stock or broth chicken if using poultry
  • 1 1/2 cups hearty dry red wine dry white wine if poultry
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 3 stalks celery (optional) finely chopped
  • 2 large sweet green peppers (optional) stemmed cored and diced
  • 2 large sweet red peppers (optional) stemmed cored and diced

Quanto Basta Spiciness

  • 1/3 cup Ancho (mild) chile pepper
  • 1-2 tsp chipotle chile powder (optional) 1 tsp for medium hot, 2 tsp for hot
  • 7 ounce can chipotle en adobo puree (optional) In addition to chipotle powder for hot hot chili

Optional Toppings

  • 1 bag tortilla chips (crumbled) smashed or put in food processor
  • 1 loaf corn bread crumbled on top or can be a side
  • 1 pack medium crispy bacon diced


  1. Set a 4 1/2 to 5 quart flameproof casserole or dutch oven over medium heat. Add the beef, season with salt and black pepper and cook, uncovered stirring often until the meat is evenly crumbled and has lost all pink color, about 20 minutes. 
  2. While meat is cooking, slowly sprinkle cornmeal in the cornmeal, stir until absorbed. 
  3. Add the onions and garlic, lower the heat slightly, and cook, stirring once or twice, until very tender, about twenty minutes. 
  4. Stir in the chile powders (Ancho and Chipotle), cumin, oregano, and cook, stirring for five minutes. Stir in the tomatoes, stock/broth and wine and bring to a boil. 
  5. If you are going to add the fresh diced vegetables (celery, red and green bell peppers), do so here. cook, tossing and stirring, for about five minutes, or until peppers are lightly browned.
  6. Lower the heat and simmer, uncovered, stirring occasionally for one hour. 
  7. Taste the chili, correct the seasoning, cook until the meat is tender and the chili has reduced (thickened) to your liking. 
  8. Stir in the kidney beans and simmer another five minutes, or until heated through. 
  9. Cool the chili overnight by: 
    1. put in the fridge uncovered use plastic wrap with holes poked in it
    2. on a window sill of a slightly opened window
    3. Never completely cover hot chili - it will spoil if you do!
  10. Reheat to serving temperature and taste it. Now is when you adjust the salt and pepper to make it hotter if desired. 
Useful Definitions
Chile powder = ground chiles. Not to be mistaken for supermarket chili powder which is a mixed blend to be avoided. 
Chipotle i= a jalapeño that is allowed to ripen (become red) and then is smoked)

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