by Paul Main

We’ve made it through the holidays and the myriad college football bowl games. And January brings Martin Luther King Jr. Day and the presidential inauguration. But if you’re a sports fan or just a party-goer, the next big national holiday is February 1st: The Super Bowl

To honor this exalted day of sheer sports talent, intense fan loyalty, and unabashed feasting, I offer you the public safety twist on the Super Bowl—the super bowl of chili!

Paramedic Lester Costa of American Medical Response shares his award-winning chili recipe—a great side-kick to the rest of your Super Bowl fare. Based upon Costa’s reputation as a host and a cook, this chili is sure to be a winner with your guests or make you the star of the potluck.

Lester’s Chili

Ingredients:
5 tablespoons of canola oil
2 cups chopped onion
Salt to taste
1 tablespoon cayenne pepper
5 pounds of stew meat, cut into 1-inch cubes
4 tablespoons chili powder
1 tablespoon cumin
1 tablespoon crushed red pepper
3 chipotle peppers in adobo sauce
4 teaspoons dried oregano
3 tablespoons chopped garlic
5 cups crushed tomatoes
5 cups beef stock
24 oz. dark beer
6 oz. semi-sweet chocolate, chopped
4 tablespoons masa harina

Method:
In a large dutch oven or stew pot, heat the canola oil. When the oil is hot, add the onions and sauté for 4 to 6 minutes, or until they start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, chipotles and oregano. Brown the meat for 8 to 10 minutes. Stir in the garlic, tomatoes, beef stock and beer. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, partially covered for 1-½ to 2 hours, stirring occasionally, or until the beef is tender.

Mix the masa with about 5 tablespoons of water. Slowly stir in the masa slurry. Then add the chocolate and continue to cook for another 30 to 45 minutes. Season with salt and cayenne as necessary.
Makes enough for a big, hungry crowd.

Other Super Bowl Party Food Suggestions

The Super Bowl only comes once a year, and the food supersedes team loyalties. The key to Super Bowl snacks is that they are full of flavor and easy to pick up and eat. Each item can be personalized—your extra effort may be rewarded with a resounding “Score!” from your guests.

Pizza—Order in ahead of time or bake them yourself. Pick up a ball of dough at the grocery store or at your favorite pizza joint the day before. You can load it with everything you like and skip what you don’t. You want to be sure to cook your raw meat toppings ahead of time, but pepperoni, ham, salami—these are all ready to top your pie and hit the oven.
Chicken Wings—spicy Buffalo, teriyaki, or BBQ. They all are great finger food, so stock up on napkins,
Grilled Sausages—beyond the typical hot dog, you can find some outrageous fare including bratwurst, linguica, or hot links. Put out sauerkraut, grilled onions, good rolls, and deli mustard for a total top dog experience.
Chips & Dip—Crunchy, salty and always a crowd pleaser. With a bunch of people noshing, take this opportunity to try out a new dip recipe and see if it gets cheered or shouted down. If it’s a hit, it’ll become a classic, if it’s panned—no harm no foul.
Veggie and Fruit Trays—Your arteries will love you for it, and it will give your tongue a rest before you go back for a second (or third) pass at the buffet table.
Dessert Tray—Keep the kids happy with some cookies, cupcakes, and muffins. For a healthier twist on sweets, try some sliced apples and pears with a low-carb/low-fat caramel sauce or make a dip with non-fat cream cheese with chopped nuts and caramel swirls.

Cooking Safety Tip:

Since we are talking party food, and your team of eaters are people you like and probably even want to come back sometime, let’s talk about how to keep the food safe. An easy rule of thumb is to remember the 40-140 rule. Cold food should be kept at or below 40 degrees Fahrenheit and hot food should be kept at or above 140 degrees.

There are a number of party-friendly ways to do this if you’re away from home. Keep cold items covered and on ice. Keep food in an ice chest, cooler, or refrigerator when it’s not being served. For hot foods, use a slow cooker, warming plate, or chaffing dishes. Use a thermometer to monitor the temperature so you know you’re in the safety zone. You can find them in the cooking section of most stores.

To learn more about food safety, go to HYPERLINK “http://www.foodsafety.gov” www.foodsafety.gov. Keep safe and keep cooking! More recipes will be available soon at HYPERLINK “http://www.valleyresponsemagazine.com” www.valleyresponsemagazine.com.