Brooklyn Buschenschank's Super Bowl Chili For The Win

As earlier in the week, local Bavarian beer and sausage hall Brooklyn Buschenschank will be hosting a Super Bowl Party this Sunday complete with flat-screen TVs, chili three ways and other tasty treats.

But the owners are not unaware that many neighbors will want to celebrate in the comfort of their own homes. So Chef Jason Talley generously offered to give Carroll Gardens Patch readers one of Brooklyn Buschenschank's chili recipes to cook for themselves. Their version contains ground beef and chicken stock. But if you'd prefer a meat-free version, you can check out . Or, make them both and let the fans decide. Game on!

Super Bowl Chili Recipe
by Jason Talley, Executive Chef, Brooklyn Buschenschank

Serves: 6-8 People

Ingredients:

1 Tbsp ground cumin
1/4 cup dark chili powder
1 tps red pepper flakes
1/2 tsp cayenne pepper
1 tsp oregano
1 tsp ground coriander
1 1/2 lbs lean ground beef
4 garlic cloves, minced
2 medium onion, small dice
1 red pepper, roasted *see note
1 yellow pepper, roasted *see note
1 or 2 jalapeños, roasted * see note
56 oz crushed tomato
30 oz canned kidney, white, and black beans, drained and rinsed
6 ounces Budweiser
2 cups chicken stock or water
Juice of 1 lime
Salt and pepper, to taste
2 Tbsp Canola oil

Cheddar Cheese and Sour Cream for Garnish

Method:

1. Sweat onions in canola oil until slightly translucent.

2. Add ground beef and saute until cooked through.

3. Add spices and garlic and saute for two minutes until very fragrant.

4. Add tomato, beer, stock, beans, and all three diced roasted peppers.

5. Season with salt and pepper. (Note: Under season at this point. Remember, the chili will reduce and you can always season more later) Simmer for 4 hours, stirring occasionally.

6. Finish with lime juice. Season to taste. Garnish with cheese and sour cream. Serve and enjoy!

*Note on Roasted Peppers:

To roast your own peppers, place peppers over an open flame on your stove. Rotate with tongs until skin is charred. Place in a mixing bowl and cover with plastic wrap to steam for five minutes. Remove to cutting board. Cut the pepper in half and remove core and seeds. Flatten the pepper on the cutting board skin side up and scrape with knife to remove skin. Cut into strips or dice. Use one or two Jalapeños, or none at all, depending upon how spicy you like your chili.