Our usual Super Bowl party hosts cancelled this year. Since I love football, there had to be a Super Bowl party! So we split duties with our friends. We cooked and they provided the space. This was the perfect time to play with the chili recipe, which I did.
We made my great-grandmother’s cole slaw (cabbage, carrot, onion, dill relish and Duke’s mayo).
As an appetizer, I decided that 7 layer dip would be awesome. But I saw someone on the internet put them in individual cups. It was too cute not to try, so I put ours in jars.
For dessert, there were homemade Samoa bars. So decadent!
Even though the game was sort of a bust (depending on your rooting interest, if any), a grand time was had by all.
Now all I have to do is wait until August.
6 cloves garlic
1 bottle beer
Chop the onions and mince the garlic. Saute the onion in about 3 tablespoons of olive oil until they start to caramelize. Ad the garlic and saute a minute more. Pour in the beer (leave a sip or two for the cook). You could also use ghee for richer flavor.
4 tbsp chili seasoning
2 tbsp tomato paste
2 tbsp korean black bean paste
1 chili en adobo with adobo sauce (or to taste…if you like spicy, go for it)
Add these while the beer is reducing and stir well to combine. You’ll end up with a thick and fragrant flavor base.
1 15 ounce can of diced tomatoes (if you like it more tomato-ey, add another)
1 cup dried split moong dal (OR french le puy lentils, black eye peas or other small legume that will hold its shape)
1 cup dried wheat berries (We used haleem wheat. You could use brown rice or farro. Or more lentils)
Add tomatoes, legumes and grain. Add water to cover if needed simmer on medium low for 45 minutes to an hour. Add water if needed during the cooking process and stir from time to time to make sure it doesn’t burn. I cooked this to a fairly thick texture, but you could make it thinner if you like.