Superbowl Chili Recipe


I submitted this recipe to Threadless’s Chili Bowl Recipe Contest. The idea was to come up with a creative chili that paid a homage to the Superbowl in some way. I didn’t win the contest, but I thought I’d post the recipe here for your enjoyment!

“Monsieur Schnitzel’s Fusion Chili of Awesomeness”

(Chili Schnitzel Étouffée)

Combining the classic cuisines of both Indianapolis and St. Louis,
this chili is flavored with andouille sausage, peppers, onions, and
spices. Served on top of a breaded pork cutlet in homage to the famous
breaded pork tenderloin served at the Rathskeller Restaurant in
Indianapolis, this chili recipe was created in honor of this year’s
Super Bowl contenders. Combining Cajun and German culinary traditions,
this dish may be weird-looking, but it sure is tasty!

For the Chili:
1.25 pounds ground beef (I prefer 70-80% lean)
2 medium onions, diced
1 red bell pepper, diced
3 cloves of garlic, minced or run thru a garlic press
1 pound boudin blanc, cut into half moons (if you can’t get boudin
blanc, a country pork sausage will do)
1.5 pounds andouille sausage, cut into small cubes
1/2 cup dark chicken stock (beef stock is also fine)
1/2 bottle of beer (I like Sam Adams Nobel Pils or Widmer Bros. Hefeweizen)
1 teaspoon nutmeg
1 teaspoon light brown sugar
3 tablespoons Lea and Perrins sauce
4 tablespoons Cholula brand hot sauce
1 can of stewed diced tomatoes (15-16 oz)
1 can pinto beans (15-16 oz)
1 can kidney beans (15-16 oz)
1/2 stick unsalted butter
1 tablespoon smoked paprika
3 tablespoons cumin
4 tablespoons chili powder
3 teapsoons cayenne
several pinches of dried oregano

In a large pot, melt the butter, and add all the meats. Cooked until
all meat is browned, then add the onions. Stir the mixture until the
onions begin to turn translucent. Add everything else except for the
peppers, bring to a low boil, and then immediately turn down to a
simmer. Simmer at least half an hour, ideally one hour or more (like
all good chili, it gets better the longer it simmers). Stir in the red
peppers about 10 minutes before serving (this keeps them bright red,
making the chili look more appealing).

OPTIONAL: If you can get your hands on it, try adding a sprinkling of
file powder (pronounced FEE-lay) to the chili to make it extra rich.
File is what most cooks use to thicken gumbo, but it can bring
together a chili that seems a little thin. This chili doesn’t need it,
but adding it would give it another level of Cajun influence.

For the Schnitzel:

4 large boneless pork loin chops
2 cups AP flour
2 cups seasoned bread crumbs
2 eggs
1 cup buttermilk
6 tbsp salted butter

While the chili is simmering, you can start making the schnitzel.
Begin by placing the pork between two sheets of plastic wrap and
beating with a kitchen mallet until they are about 1/4 inch thick. In
three large, shallow bowls, lay out flour, eggs&milk whisked together,
and the bread crumbs. Dredge each cutlet in each of these three bowls
in the order listed above. Melt the butter over medium high heat, and
place the cutlets into the pan. Cook 4 minutes, flip, and cook for an
additional 2-3 minutes. Blot both sides with a paper towel, and it’s
ready to serve.

Serving: Use a cookie cutter to cut rounds out of each schnitzel.
Place in schnitzel round in the bottom of a cupcake liner or on a
small appetizer plate, and smother with chili. Devour immediately.

Use mini cupcake tin liners and a very small cutter to make bite-size
portions for a large gathering, or smother an entire cutlet with chili
to turn it into an entree for one.


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