Well it’s Super Bowl time again. The bad news is my team is no longer in the play-offs (New England Patriots) so I am only interested in the commercials and the food. The good news is the commercials will probably be pretty entertaining and the food will definitely be good.
The game menu will of course be chips with Toasted Onion Herb Dip and Chili. I have four Chili recipes to choose from including two with meat, one with chicken and one vegetarian version. Enjoy the game!
Toasted Onion Dip with Victoria Taylor’s Toasted Onion Herb Seasoning
Preparation time: 15 minutes
Serves: 8
- 1 tbs.. Victoria Taylor’s Toasted Onion Herb Seasoning
- 1/2 Cup Sour Cream
- 1/2 Cup Mayonnaise
Combine the sour cream, mayonnaise and Seasoning. If possible, let the dip sit in the refrigerator for 15 to 30 minutes hour before serving to let the flavors combine.
Sunday Supper Chili for a Crowd with Victoria Taylor’s Texas Red Seasoning
Preparation: 30 minutes
Cooking time: 2 hours
Serves: 8
- 2 large onions chopped
- 2 1/2 lbs. ground beef
- 1 large green bell pepper, 1/4 inch dice
- 3 stalks celery, 1/4 inch dice
- 1/4 cup Victoria Taylor’s Texas Red seasoning (add more for heat lovers)
- 1 1/2 tsp. salt
- 1 large can (28 oz) crushed tomatoes
- 1 large can (28 oz) dices tomatoes
- 2 cups water
- 2 cans (15-19 oz each) kidney beans, drained
Chili Toppers:
- sour cream
- grated cheddar cheese
- chopped red onions
Saute the onions and the ground beef in a large pot over medium high heat for 10 minutes or until the ground beef is just cooked. Stir in the salt and the Texas Red seasoning. Add all the other ingredients (except the beans) to a large pot. Cook covered on a low boil for 1 hour. Remove the cover and cook for 45 minutes, stirring occasionally. Add the beans and cook for an additional 15 minutes. Serve with bowls of sour cream, grated cheese and chopped red onion if desired. This chili freezes well. Just thaw and heat through before serving.
Note: the recommended ¼ cup Texas Red Seasoning in this recipe gives a mild heat. I use ½ cup when I make it because I prefer a fairly spicy-hot chili.
Vegetable Chili with Victoria Taylor’s Texas Red Seasoning
Preparation time: 20 minutes
Cooking time: 50 minutes
Serves: 8
- 1/2 cup olive oil
- 2 zucchini, cut into 1/2 inch dice
- 2 onions, 1/2 inch dice
- 6 cloves garlic, chopped fine
- 1 green and 1 red bell pepper, cut into 1/4 inch dice
- 1 large can (35 oz) plum tomatoes, not drained
- 1 1/2 lb. plum tomatoes, 1 inch dice
- 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
- 1 tsp. salt
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup chopped fresh dill
- 1 small can red kidney beans, drained
- 1 small can chick peas, drained
- 3 Tbsp. fresh lemon juice
Chili Toppers:
- sour cream
- grated cheddar cheese
- chopped red onions
Heat 1/4 cup of the olive oil in a large skillet to hot , but not smoking. Sauté the zucchini until tender (5 minutes). Transfer the zucchini to a large flameproof casserole. Heat the other 1/4 cup of olive oil in the skillet. Sauté the onions, garlic and bell peppers for 10 minutes. Add them to the casual dish. Now heat the casserole over low to medium heat and add the canned and fresh tomatoes, parsley, Seasoning, and salt. Simmer uncovered for 30 minutes. Add the beans, chick-peas, lemon juice and fresh dill. Simmer for another 20 minutes. Serve in bowls with any or all of the chili toppers.
Note: This is such a filling and satisfying chili even though a vegetarian chili is somewhat of a contradiction. I serve this chili with bread only. A salad is not really needed. My very best friend, Alex Marren, makes this recipe at least twice a month.
Texas Red Chili with Victoria Taylor’s Texas Red Seasoning
Preparation time: 30 minutes
Cooking time: 2 hours
Serves: 6
- 3 Tbsp. peanut oil
- 1 large onion chopped
- 2 lbs. beef bottom round (1/2 inch cubes)
- 1 large can (28 oz) crushed tomatoes
- 1 3/4 cup beef stock
- 1 small can (6 oz) tomato paste
- 1/4 cup Victoria Taylor’s Texas Red Seasoning (add more for heat lovers)
- 1 tsp. salt
- 3 slices uncooked bacon chopped fine
- 2 Tbsp. dark brown sugar
Heat the oil in a large stock pot or a dutch oven. Add the onion, Texas Red Seasoning, and salt and sauté on Medium heat for 3 minutes. Add the beef and the bacon and cook on high heat, stirring frequently until the beef is browned. This will take 10-15 minutes. Add the crushed tomatoes, beef stock, tomato paste, and sugar. Simmer uncovered for 2 hours, stirring occasionally. Add more stock if the Chili gets too thick and starts to stick to the pot. After 2 hours, the Chili can be covered and kept warm on low heat.
Note: This is the real thing, no beans and real beef. So it’s very rich and filling. I thing the condiments are key for this dish to lighten it up and add color. Serve with bowls of finely diced red onion, finely diced yellow and red bell peppers, grated cheese, and a large bowl of corn chips.
Chunky Chicken Chili with Victoria Taylor’s Kansas City Seasoning
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves: 4
- 1 lb. boneless, skinless chicken breast, cut into 1” cubes
- 1 zucchini, sliced
- 4 oz. sliced button mushrooms
- ½ sliced red onion
- 1 Tbsp. olive or peanut oil
- 2 Tbsp. Victoria Taylor’s Kansas City Seasoning
- 1 can (8 oz) tomato sauce
- 1 can (11oz) corn
- 1 tsp. Worcestershire sauce
- 1 can (15-19 oz) red kidney beans, drained lightly
- sour cream for garnish
Heat olive oil in a 10-12 inch skillet on medium. Add zucchini, onion, and mushrooms to hot oil and cook for 5 minutes. Add chicken and cook for 6-8 minutes, stirring frequently. Add seasoning, tomato sauce, beans, corn, and Worcestershire sauce, turn heat to low and simmer for 30 minutes. Serve over white rice with sour cream as a garnish, if desired.
Note: This recipe has whole peppercorns in it from the Kansas City Seasing. I love coming across a bite with the earthy heat of a whole peppercorn. When you bite them, the walls of the peppercorn are crushed, releasing the volatile oils that create that great flavor signature.
