SuperBowl Menu

I know it’s a week late but just remembered we took pics!

Hors d’oeuvres:

Spinach Balls

Roasted Red Pepper & Sun-dried tomato hummus with Garlicky Pita Chips

Salsa with Tortilla Chips

Mini Apricot/Brie Bites

Goat Cheese w/Kalamata Olives and Crackers


Chunky Beef Chili with Beer & Chocolate

Parmesan Turkey Meatball Soup

Jasmine Rice

Honey Glazed Chicken Wings

Mardi Gras Slaw

Scallion & Bacon Corn Bread


Assorted Cookies with Pistachio Covered Ice Cream Balls

Hors d'oeuvres

Hors d’oeuvres

Honey Glazed Wings

Honey Glazed Wings

Chunky Beef Chili

Chunky Beef Chili

Chili + trimmings

Chili + trimmings

Corn Bread

Corn Bread

Parmesan Meatball Soup

Parmesan Meatball Soup

Mardi Gras Slaw

Mardi Gras Slaw








Beer & Wine and a great game made for an enjoyable evening for all.

Here’s the Chili Recipe, it is sooooo good!
* Exported from MasterCook *

Chunky Chili w/Chocolate

Recipe By     :David Lebovitz © 2012
Serving Size  : 8     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
14            ounces  canned kidney beans — drained and rinsed
14            ounces  canned kidney beans — undrained
1                     bay leaf
2             pounds  beef stewing meat
3          teaspoons  kosher salt
2        tablespoons  olive oil — (about)
2             medium  onions — peeled and diced
4             cloves  garlic — peeled and minced
2        tablespoons  chili powder
1           teaspoon  ancho chile powder
2          teaspoons  dried oregano
2          teaspoons  ground cumin
1           teaspoon  paprika
2               cups  beer
28              cans  canned crushed tomatoes
1         tablespoon  brown sugar
2             ounces  unsweetened chocolate
3        tablespoons  lime juice

In a large casserole or Dutch oven, heat the oil. Working in batches so you don’t crowd the pan, brown the pieces of beef, resisting the urge to turn them until they are truly dark on each side. The browning adds a great deal of flavor.

As the meat pieces brown, remove the pieces to a separate plate and brown the remaining pieces. If necessary, add a bit more oil to the pan as you go.

Once all the meat is browned, fry the onions in the pot until they are wilted, about 5 minutes. Add the garlic, as well as the remaining 1 1/2 teaspoon salt, chile powders, oregano, cumin, and paprika, and cook for another minute, stirring constantly to release the flavors of the spices.

Add the beans to the pot along with their liquid, as well as the chiles, beer, tomatoes (and their juices), brown sugar, and chocolate.

Simmer the chili at the absolute lowest temperature possible (I use a flame-tamer) for at least 1 hour, or until the meat is tender. If necessary to cook much longer, you may need to add additional water if the chile becomes too thick. When done, stir in the vinegar or lime juice. Taste, and adjust any seasonings, such as the chile powder and the salt.

“David Lebovitz © 2012”
– – – – – – – – – – – – – – – – – – –

****Chef Jim twists:  I used Westbrae’s organic Chili beans as seen here and I rinsed and drained both cans, adding water as needed and the beer was Dos Equis Amber.


Eat Well….Be Well!


This entry was posted in Chef Jim Menu, Recipe. Bookmark the permalink.

2 Responses to SuperBowl Menu

  1. All once again looks delicious and amazing!! Thanks for sharing the Chunky Chili with Chocolate def will try out soon! Yum


  2. Chef Jim says:

    You’re welcome, love it over rice and with any of your favorite toppings!


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