If you’re hosting a Super Bowl party this year, a few things are guaranteed: people are going to get loud, hungry, and thirsty, and not necessarily in that order. The best way to stay ahead of the game? Serve simple, make ahead dishes and make sure to tell everyone it’s BYOB. This smokey, savory chili get more delicious the longer it cooks and the bright and zesty Mexican tabbouleh makes a perfect side dish, but is even better paired with the chili.
CHIPOTLE PALE ALE CHILI
Ready in 3 steps and even better on the 2nd day, this smokey, meaty, and slightly spicy chili is perfect for a crowd. Slow cooking means cheaper cuts of meat become deliciously tender, and the longer you cook it, the better it tastes. And if you’re not keen on red meat, try it with turkey for a lighter take.
2 pounds chuck or sirloin, cut into 1 inch cubes
1 pound ground sirloin
1 bottle pale ale or IPA
1 28-ounce can whole tomatoes
1 16-ounce can refried beans
2 chipotle peppers in adobo sauce
1 tablespoon ground cumin
3 cloves garlic
Brown all of the meat over high heat so it gets nice and seared. Put the meat in a pot and add the cumin, salt and pepper and stir for a few seconds until fragrant. Add add of the other ingredients, and season with another few pinches of salt and pepper. Let is simmer over medium low heat for at least an hour, or until reduced to chili consistency. Keep tasting and seasoning with salt, pepper, and more adobo sauce from the chipotles. Enjoy!
MEXICAN BROWN RICE TABBOULEH
Delicious on it’s own, this bright and zesty rice is perfect for soaking up the juices from the chili. The kick of lime and fresh cilantro cuts through the rich and savory flavors of the chili. You can also switch out the brown rice with quinoa for a higher protein side.
2 cups brown rice
1 medium red bell pepper, diced
1/2 small red onion, finely chopped
1 garlic clove, minced
2 limes, juiced
2 tablespoons olive oil
1/2 cup chopped cilantro
2 tablespoons chopped mint
salt and pepper
In a pot, cover the brown rice with 4 cups of room temp water and bring to a boil over medium heat. Turn down to a simmer, cover, and cook for about 45 minutes, until all of the water is absorbed. Take the pot off the heat and let it stand for 10 minutes. In small bowl, combine the lime juice, red onion, oil, and some salt and pepper. Add all of the ingredients to the rice and dress with the red onion mixture. Add salt, pepper, and lime to taste.