Though it is delicious in any weather, chili is especially delectable when cold weather hits. And, more importantly, it is a Super Bowl snack staple. As Gen2 ranges heat up to bring you this football-watchers’ favorite, we want to introduce you to some variations of chili recipes for your Gen2 ranges from across the country. Chili or “chili con carne” is a stew that is made, at its most basic, with meat, tomatoes, chili peppers, garlic, onions, cumin, and a variety of other spices. Whether you are a Ravens supporter or a 49ers fan, you’ll appreciate these tasty additions to your Super Bowl food menu, so grab a spoon and fire up your Gen2 ranges to simmer a batch of your very own chili for the Super Bowl this Sunday.
This one chili recipe is in honor of this year’s Super Bowl host city: New Orleans. The unique taste of this chili lies in the addition of a special combination of spices to create a Creole seasoning, plus the Andouille sausage. Andouille sausage is a spicy favorite well-known for its use in Cajun cooking, made of heavily-smoked and spiced pork sausage. Follow this recipe, set your Gen2 range’s burner to medium-low, let this chili simmer for at least 30 minutes, and then serve it up hot.
Most Texans say that beans have no place in their chili. In fact, this contention has been a topic of debate between northerners and southerners. The inclusion of tomatoes and tomato sauce also faces the same debate. However you choose to prepare your own batch of “Texas red” (referring specifically to chili with meat and no beans), be sure to let it simmer for a few hours on your Gen2 range’s top. The longer it cooks, the better its flavor.
This Midwestern favorite relies on an extra ingredient for the dish: spaghetti. Cook a batch of spaghetti or macaroni noodles on your Gen2 range’s top, then ladle out a serving. Chili mac consists of your basic chili recipe, so spoon some over the noodles, then top with shredded cheese and diced onions. Perfect for a Midwestern winter!
Boston Seafood Chili
This chili variation eliminates the beef component altogether, focusing instead on a variety of ingredients from the sea. Mussels, shrimp, bay scallops, and squid make up the heartiest part of this chili, while relying heavily on a combination of vegetables to complete the texture of the dish.
This dish is popular in the Southwest, and, contrary to its name, bears no resemblance whatsoever to pie. “Frito pie” is a single-serving bag of Fritos corn chips, topped with a cup of chili, and finished off with shredded cheese, diced onions, jalapeños, and sour cream.