We love 4-H programs, especially when they encourage kids to come up with medal-worthy recipes. Recently the Solano County 4-H hosted a chili competition -- and the winning version is a perfect main course for Super Bowl Sunday. We found this recipe on the UC Agriculture and Natural Resources blog, which, by the way, is one of our favorite niche publications. They've posted the runner-up, too, so click through to see a more Southwestern-style chili!
Outdoor Cooking Project
By Fallon and Quincy Decious, and Brayden and Shaley Gish
Dixon Ridge 4-H Club, Countywide Outdoor Cooking Project
2 pounds of pork shoulder, cut in 1/2-inch chunks
2 pounds ground beef
Olive oil (as needed to brown meat)
2 cans of tomatoes, chopped or diced
2 cans of beans, one kidney and one pinto, drained
2 Pasilla peppers
2 Serrano peppers
2 Anaheim peppers
2 green bell peppers
2 cloves garlic
Water, approximately 1 cup
Seasonings to taste: Beef boullion, chili powder, ground cumin, garlic salt, black pepper, paprika
In a large stock pot, brown pork in the olive oil. Add the ground beef and continue cooking over high heat until beef is browned, about 30 minutes. Add the water and seasons. Cook an additional 30 minutes. Add tomatoes and beans. Turn down beef and simmer for 30 minutes. While mixture is simmering, coarsely chop onions and peppers and finely copped garlic. Add these to the pot and continue cooking until pork is tender, about another 30 to 45 minutes. Check flavor and add seasonings to taste. If needed, thicken chili with cornstarch.
And here are some sour cream biscuits to pair with the chili.