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From Sweet to Savory

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The 2019 year is over; a new decade is starting and all the New Year’s resolutions have been made. We are all wishing for better things to come in this New Year as we hope and pray for change. Our reflection over the year may bring to us sorrow or joy, but remember that it’s the past and we need to grasp the new and treat each of the new days to come with happiness, hope and faith. I’m happy for the friends and family who have taught me to be humble and look at every lesson that I have had to learn this past year; they can be considered either sweet or savory. Because I’m such a food nut I tend to look at everything in life and reference it to cooking or food. I hope that all of you find peace in the coming year. I pray that the faith you have brings you through your new journey for the future.

As I feel overwhelmed with all the sweets and desserts I made or received over the holidays, my cooking mind is thinking of something savory to cook. With nourishment as in life, we need a balance of sweet and savory to enjoy and balance us. This balance makes us appreciate what we do have. One of our family favorite savory dishes is homemade chili. It’s warming to the soul and flavor-packed for the taste buds. This chili started out as a competition chili for us and we had several successful finishes with it. Now it’s one of our go-to menu items for Super Bowl Sunday. It does take time to make; there are three steps to get that just-right flavor. My recipe will help you through the process for a fantastic pot of chili. To be honest, I believe this is the first time we have actually put it down in writing to share!

Mydingr’s Super Bowl Chili
This chili is made in stages, similar to the recipes used in professional Chili Cook-Offs. It has tons of flavor and is cooked slowly for an amazing meal. Let’s get started.

Step 1
5 lbs. ground chuck
2 lbs. London broil
3 Italian peppers, finely chopped (or 1 green bell pepper)
½ white onion, finely chopped
6-8 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon Natures Seasons
1 tablespoon Mydingr’s Taco/Chili Seasoning
2 teaspoons black pepper

Using a large Dutch oven, start browning the hamburger, onion and pepper on medium high heat. Stir at first so that the meat will not stick to the pot. While it is browning, cut the London broil into ½-inch pieces. When the hamburger is no longer red, add the London broil to the hamburger and stir. As it starts to cook, add the peppers, onion and spices, cooking on medium until the liquid has cooked off. Stir often.

Step 2
Now add the following to your pot:
1 48-oz. chicken broth
1 29-oz. can tomato sauce
1 28-oz. can diced tomatoes
1 tablespoon cumin
1 tablespoon Mydingr’s Taco/Chili Seasoning
1 tablespoon dried Mexican oregano

Simmer on medium low heat until chili starts to thicken up. This will take about 2 hours, depending on your heat. Make sure you stir from time to time so that you do not burn it on the bottom of the pan. At this point it is close to being done; we add one more layer of seasoning about 30 minutes before serving.

Step 3
1 tablespoon Mydingr’s Taco/Chili Seasoning
1 tablespoon cumin
1 tablespoon dried Mexican oregano
1 tablespoon Texas original chili powder or your favorite chili powder 

Stir in and simmer for about 30 minutes.

Serve it up in a bowl with a dab of sour cream, chopped chives and sliced avocado. Another favorite way to serve it is with grated cheese, diced red onion and sliced jalapeño peppers.

We have used this great chili for chili dogs, chili fries, chili nachos and chili burgers. It also can be put in the freezer to be used later on those nights you don’t want to cook. Here’s to hoping the team you bet on this year wins or that you picked the magic square. We know if you use this chili it will be a win for you Super Bowl Sunday. Here’s to a kick-off recipe from my recipe box to yours.