Nothing screams “Super Bowl” like a huge pot of chili. I have made many chili recipes, each one different than the last. This one, however, will be made again without modification. I wouldn’t normally incorporate peanut butter into my chili but apparently there is a widespread tradition amongst some people to always serve peanut butter with chili, either on the side with crackers or as peanut butter sandwiches, so I thought why not? This is the best chili I have made, but is it because of the peanut butter? Perhaps, but I think it’s a culmination of all the ingredients I threw in. In fact, my favorite ingredient was the hominy, an ingredient I’ve never cooked with before. I even got rave reviews from people that aren’t “chili people”. This is perfect for Super Bowl Sunday or any Sunday for that matter. Read on for more great Super Bowl recipes…
* Note: With the chili seasoning kit, only add the spice packet. If it includes a hot pepper and salt packet, use those both “to taste”. If there is a masa flour packet (thickener), add that at the end, slowly, until desired consistency is reached.
1. Add olive oil to a very large pot and cook onions and garlic over medium-high heat until onions are translucent. Add ground pork and turkey and cook until browned and cooked through. Drain fat from bottom of the pot.
2. Return the pot to the burner and add everything except for the peppers and the corn. Bring to a boil, reduce heat to low and simmer for 45 minutes. Add the peppers and the corn and simmer for an additional 30-60 minutes. Makes about 16 large servings but freezes well so stock up. Customize as desired: