Welcome to part 2 of my Souper Bowl. Earlier in the week, I brought you a Green Bay Packer inspired soup. Today, I am bringing you a Pittsburgh Steelers inspired one. My mom is cheering for the Steelers in this game, so I let her tackle the recipe in today’s post. With Pittsburgh’s cold climate, we both agreed that a chili would be best.
I have never been to a Steelers game, but earlier this fall I did watch a game at Heinz field. Heinz Field is home to the Pittsburgh Steelers, but is also used by the Pitt Panthers. Although it wasn’t a Steelers game, I think I was able to get an idea what a Steelers game could be like.
Here is the recipe for the Chili.
My Mom’s Chili
4 tbsp bacon grease or oil
2 cups finely chopped sweet yellow onions
1 green pepper finely chopped
5 cloves garlic minced
2 jalapenos seeded and chopped (add seeds for more heat)
1/3 cup chili powder
1/3 cup ground cumin
1/2 tsp cayenne
1 tsp Mexican oregano
1/2 tsp dried thyme
1 tbsp kosher salt
1 tsp freshly cracked black pepper
3 lbs ground beef
1 (10 oz) can Rotel w/ green chilies
2 (28 oz) cans diced tomatoes
2 (6oz) cans tomato paste
3 cups beef broth
3 (15.5oz) cans kidney beans (drained)
1 tbsp Worcestershire sauce
6-12 drops of Tabasco (more or less if you choose)
In a large pot (that you can cover) over medium heat, add bacon grease (or oil) and onions. Cook, while stirring frequently until onions begin to soften, then add green peppers. Cook, while stirring frequently, until peppers are soft.
Add garlic, jalapenos, chili powder, cumin, cayenne pepper, Mexican oregano, Thyme, salt and pepper. Stir and cook for 1-2 minutes.
Add ground beef. Cook while continuously stirring until beef is browned.
Add rotel tomatoes, tomatoes, tomato paste, beef broth, beans, Worcestershire sauce, and Tobasco.
Stir and bring to a simmer.
Cover and cook on low for 2 hour while stirring occasionally.
Best if made a day or two ahead and reheated.
Garnish with cheese, sour cream, and green onions.