Super Bowl 2017

1 Texas Style Chili
recipe from


  • 2 1/2 pounds beef chuck, cut into 2-inch cubes
  • 2 tablespoons packed light brown sugar
  • Kosher salt
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 5 cloves garlic, smashed
  • 2 4 .5-ounce cans chopped green chiles, drained
  • 1 tablespoon ground cumin
  • 3/4 cup chili powder
  • 1 14 -ounce can diced tomatoes with chiles
  • 1 to 2 tablespoons green hot sauce
  • Sliced scallions, fresh cilantro and/or sour cream, for topping
  • Tortilla chips, for serving (optional)


  • Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan).
  • Transfer to a 5-to-6-quart slow cooker.
  • Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes.
  • Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes.
  • Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes.
  • Transfer to the slow cooker, cover and cook on low, 7 hours.
  • Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili.
  • Serve with scallions, cilantro and/or sour cream for topping, and chips, if desired. (Reserve 3 to 4 cups for Chili-Corn Casserole.).

Per serving: Calories 482

2 Rhode Island Style Clam Chowder
Recipe from “New England Today Food”


  • 8 pounds small quahogs or large cherrystone clams
  • 7 cups water
  • 6 cups clam broth (from steaming) or 4 cups clam broth plus 2 cups bottled clam juice
  • 3 slices thick-sliced bacon, cut into ¼-inch cubes
  • 4 tablespoons unsalted butter
  • 2 medium-size onions, cut into ¼-inch cubes
  • 3 ribs celery, cut into ¼-inch cubes
  • 2 bay leaves
  • 2 pounds Yukon Gold or other all-purpose potatoes, peeled and cut into ½-inch pieces
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons minced fresh chives
  • 1 teaspoon minced fresh dill
  • Kosher salt and freshly ground black pepper, to taste


  • Scrub the clams and rinse them clean.
  • Add 7 cups of water to a large stockpot fitted with a steamer basket or colander, and bring to a boil.
  • Add half the clams to the basket and cover. Steam until the clams open, 5 to 10 minutes. (Discard any clams that don’t open.)
  • Repeat with the second batch of clams. Reserve 6 cups of the broth. Set aside.
  • Cool the clams; remove the meat from the shells and dice it into ½-inch pieces. Keep them covered and refrigerated until ready to use.
  • Put the bacon in a 5- to 7-quart pot over medium heat. Cook, stirring occasionally, until golden brown, about 10 minutes.
  • Pour off all but 1 tablespoon of the bacon fat, leaving the bacon in the pot. Reduce the heat to medium-low.
  • Add the butter, onions, celery, and bay leaves, and cook, stirring occasionally, until the onions are softened but not browned, 6 to 8 minutes.
  • Add the potatoes and reserved clam broth to the pot. Continue cooking over medium heat until the chowder begins to simmer. If it begins to boil, reduce the heat slightly. Cook until the potatoes are tender, about 15 minutes.
  • Just before serving, remove the pot from the heat, stir in the clams and herbs, discard the bay leaves, and season to taste with salt and pepper.
  • Serve hot.

3 Crispy Baked Wings
recipe from


  • 3 pounds chicken wings or drumettes
  • ½ cup flour
  • 1 teaspoon salt
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 2 tablespoon baking powder
  • Bottled Cayenne Hot Sauce
  • Butter (not margarine)


  • Preheat oven to 450 degrees.
  • Rinse chicken wings and trim any excess skin. Do not remove the skin or you will lose the crispiness.
  • Pat chicken dry.
  • In a large bowl, whisk together flour and seasonings.
  • Add chicken and coat with the flour mixture.
  • Prepare a large cookie sheet by covering with foil and spraying with cooking spray.
  • Arrange chicken on the cookie sheet, at least an inch apart.
  • Bake for 30-35 minutes, turning once after about 20 minutes.
  • While the chicken is cooking, make the sauce.
  • Add about a ½ cup of the bottled sauce and a stick of butter to a small saucepan.
  • Heat on low and stir until butter is melted and sauce begins to bubble.
  • Taste. If the sauce needs more heat go ahead and add some in batches, or add a few dashes of Tabasco.
  • Pour the sauce over the crispy baked chicken wings and toss to coat.
  • Serve with celery and carrot sticks and a side of ranch or blue cheese dressing.