Football, Chili and Big Wins!

**Knowing the Seahawks had a big football game yesterday – I had bought all the ingredients to make this chili recipe! And… I might be making this again in two weeks, because the Seahawks are going to the Super Bowl and I’m a little superstitious 😉 Regardless, this chili has huge flavor, a kick of heat and it’s pretty much a throw-it-in-the-pot-and-let-it-work-it’s-magic kinda chili! Serve it with some freshly baked cornbread and you’ll be ready for game day! Go Hawks!**

**This was before game day – Hawks have won the Super Bowl so I’m now calling this “Seahawk Chili” 😀

Super Bowl Southwest Chili
Recipe adapted from Emeril on Food Network
Serves 4, easily doubled

Ingredients:
1 tablespoons olive oil
1 cup chopped yellow onion
1/2 jalapeño, minced
1 tablespoon minced garlic, about two big cloves
1 1/4 lb ground beef
1 tablespoons of “Emeril’s Southwest Essence”, recipe follows
3/4 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon dried oregano
1 bay leaf
1 1/2 tablespoons cornmeal/corn flour
1 1/2 cups chicken broth
1 (10-oz) can Ro’tel Diced Tomatoes and Green Chilies (Original), undrained
1 (4.5-oz) can diced green chilies, undrained
1/2 tablespoon finely chopped fresh cilantro stems
1 (15-oz) can navy beans
1/4 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
Sour cream, for serving

Directions:
1. In a large pot, heat the oil over medium heat. Add the chopped onion and jalapeño and sauté for 4 minutes, until soft. Add the garlic and cook, stirring, for 2 minutes.

2. Add the ground beef, Southwest Essence, additional chili powder, salt, cumin, oregano, and bay leaf and cook, stirring occasionally, until beef is browned and cooked through, about 7 minutes.

3. Stir in the cornmeal and cook for another 2 minutes. Add the broth, canned tomatoes, canned chilies, and cilantro stems and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes.

4. After 30 minutes, add the navy beans, heavy cream and cilantro leaves. Stir it all together and cook for another 15 minutes. Serve with sour cream and a football game!

The original recipe calls for this southwestern spice mix. I made it and used about 1/3 of it in this recipe. You could probably use a taco seasoning mix but if you want to make your own (and then be able to use it for other things!) then this is a great mix.

Emeril’s Southwest Essence
1/2 tablespoon chili powder
1/2 teaspoon cumin
1/2 tablespoon paprika
1/4 teaspoon black pepper
1/4 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 tablespoon garlic powder
1/4 teaspoon crushed red pepper
1/4 tablespoon salt
1/4 tablespoon dried oregano

Combine all ingredients thoroughly.