It's Super Bowl Week! Which means this week will be jam-packed with awesome foods that are sure to make your waistline cry and raise your blood pressure just a tad.
I love the Super Bowl. It has become the best unofficial holiday in America. It has gotten to the point where people complain that we don't have the Monday after Super Bowl off. And it's true. Even non-football lovers watch the Super Bowl, if not for the game, if not for the guys in tight white pants, but for the other things. Who is going to sing the National Anthem? Will the halftime show ever be worth watching? And it is the only time where people demand SILENCE during the commercial breaks so they could watch brilliance that cost companies 8 bajillion dollars a second.
Yesterday was a rough day for me. I've got t-minus 8 months to my wedding, and I was full-on in exercise mode, working out for an hour-and-a-half a day. Thursday morning, I was on the elliptical in my apartment, doing a pre-work workout, as I was going out to dinner with friends that night and didn't want to miss a day. I briefly stepped off the elliptical to grab some water and stepped onto a weight that was placed in the middle of the floor.
"Oh." I thought to myself as I stepped back onto the elliptical, "I'd better be careful that I don't step on that weight again."
Did I think to move it? No. Of course not. That would be what normal people would do, not me.
30 minutes later, as I complete my workout and get ready to do some Jillian Michaels 30-Day Shred, I step off the elliptical and BLAM. Face right in the floor. Ankle twisted. Weight still there. Almost mocking me.
So now, here I am, swollen ankle, hobbling around because I tripped on a weight. Do you know how embarrassing it is to explain to people that you are limping because you tripped on a weight?
Now that I come to think of it, it is embarrassing explaining any story of why you sprained something. Some how, you always sound like an idiot, unless you were, like, rescuing a small puppy or running a 64-mile marathon.
To not ruin all of my hard work, I swore I was going to eat SO HEALTHY until I could work out again. Or, little did I know it, until I started cooking some super bowl recipes. These nachos were the death of me. I had to keep tasting the chili, you know, because the flavors go through so many stages of development, I had to make sure it was right. And then the chips. Why is it so true that once you pop, you can't stop? And really, guacamole is the death of me. But it's a good fat, right?
I mean, really, doesn't this just make you want to slide right down that greasy mountain of cheesy, meaty goodness?
These nachos are the business. I don't even know what that really means, but I've heard people use this term when something is awesome. So that's what these are. The business. The meat is so tender and flavorful, and really, it is braised in beer so you can't get more American Football than that. Cheese. Chips. Guac. Sour Cream. Jalapenos. COME ON. EAT THIS NOW!
I adapted the recipe from Top Chef Chili Cookoff Winners Sarah, Chuey (remember him!) and Chris C and made a simplified version of theirs. So there are no beans in this chili (who knew? I mean, besides Texans), and I've gotta say, I like it better without the beans! It's the business!
Beer Braised Chili Cheese Nachos
- 1 pounds ground beef chuck
- 1 cup whole peeled tomatoes and juice from can
- Olive oil, as needed
- 1 tablespoon oregano
- 1/2 white onions, sliced
- 1 clove fresh garlic
- 1 tablespoon ground cumin
- 1 bottles beer
- Kosher salt and fresh black pepper, as needed
- 1 cup chicken broth
- 1 whole Roma tomato
- 2 cups shredded cheddar cheese
- 1 avocado
- 1 tsp fresh squeezed lime juice
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 jalapeno
- Sour Cream
In a large pot, heat 2 tbsp of olive oil over medium high heat. and begin to brown the meat. When meat is brown, deglaze with beer. Lower heat to medium and reduce beer to 1/4 cup (about 10 minutes)
Heat the broiler. Slice the onions into 1" rings. Slice tomatoes. Place on a baking sheet and place in oven. Broil until onions and tomatoes are charred, about 10-15 minutes.
In a small sauce pan, heat 1/4 cup olive oil, add garlic clove and cook over low heat for 10 minutes until soft. Once tender, drain oil.
In a blender – blend charred onions, garlic and smoked tomatoes.
Combine all ingredients in the large pot that has the beef and beer. Add onion/tomato mixture, canned tomatoes and oregano and cumin. Season with salt.
Cook on medium, adding chicken broth gradually. Cook for 1 hour or until flavors blend together, and season at the end of cooking.
Heat broiler again. In a pyrex bowl or baking dish, add chips. Using a slotted spoon, add chili (as much as you like. I added about 2 cups of chili atop the chips). Top with cheese. Place in oven under broiler until cheese is melted, about 7-10 minutes.
Meanwhile, make the guacamole. Remove the pulp from the avocado and place into a small bowl. Mash with a fork until smooth. Add garlic and onion powder, lime juice, season with salt and pepper to taste.
When nachos are done baking, remove from oven. Top with guacamole, sour cream, and sliced jalapeno. Enjoy!