A Super Bowl of Chili

I don't cook. At least I try not to. At best, I do what my friend Dennis describes as "heating." You know, throwing a steak on the grill or steaming some green beans or artichokes. That's not really "cooking" like you see of the Food Network. It's just heating.

Apologies to mom (and at least one grandmom, for that matter); the cooking gene just didn't come my way. But when dad took a liking to my chilli last week, I knew that I had a winner! Mind you, there's a recipe involved, but the process is really just an elaborate exercise in "heating."

Fairfield County--which is located in "New England" (please, where are the cows?) but disguises itself as a New York City suburb(closer...)--could arguably be labeled the eye of the Super Bowl hurricane that's about to pass through this weekend. So what better time to let the cat out of the bag on my "top secret" recipe? Sorry. Don't read anything into that...the recipe calls for beef, no feline.

One more disclaimer...I don't cook. I know I already mentioned that, but I don't want you to forget. This recipe comes from my dear, dear southern friend (Bud, where the heck are ya?) from Arkansas: Go Hogs! Sou-weeee! She first served it to us on 1.1.2000. We were at their house in Athens, Georgia watching the Rose Bowl after ringing in the new Millennium the night before. It's the best chili I've ever had. So here goes:



Award Winning Chili (I made that up)
from the Kitchen of Miss Amy Davis Parker...an excellent cook and my dear, dear friend

In a big ol' (her words) stock pot:

Brown 2 lb. of ground beef and drain
Then add to brown:
1 bag of frozen chopped onions (cheating, but who cares)
1 bag of frozen chopped green peppers
2 cans of pinto beans, drained (I only use 1 can, and pinto beans are better than kidney)

Dump in (a technical cooking term):
1 48 oz can Vegetable juice (I was thinking of trying the "spicy" kind, but haven't)
1 28 oz. can crushed tomatoes (do NOT use the kind with garlic, basil, or anything else)
1 4 oz. can chopped green chillies
4 Tablespoons of Chili Powder (I use more)
pepper, salt, garlic and cumin to taste (see, it's not technical)

and here's the kicker...
1 bottle of beer or ale (I've tried all different kinds and Bass or Sam Adams works best. The most recent batch, I used TWO bottles and just let it cook off a little longer to thicken up).

HA! That's all there is to it. Let it simmer for several hours (at least three), until it has thickened up. Stir occasionally.

This recipe makes a pretty good-sized batch, enough for about a dozen people.

We serve it with garnishes:
sour cream
shredded cheddar cheese
chopped red onion

Miss Amy served it with homemade corn bread, but that involved more than just heating...

What's your favorite Super Bowl recipe?