Suped Up Super Bowl Sunday! By Anna Gass | Greenwich Moms

Everyone loves a bowl of chili on game day. I make mine in the slow cooker so that by the time the game starts, everyone can grab a bowl and dig in. You can even make a chili bar. Place the slow cooker full of chili at one end of the table, and a bunch of bowls with shredded cheese, sour cream, tortilla chips. Let everyone customize the chili with his or her favorite topping. I make some mini jalapeño corn breads to serve along side. That’s just Jiffy corn bread mix with one chopped jalapeño baked in mini loaf pans. Easy and delicious.
I can’t tell you who is playing in the game but what I can guarantee is that if you make this delicious recipe, all of your guests will be well fed and happy regardless of who scores the winning touchdown.

Super Slow Cooker Chili
Serves 4 to 6 so double it up if you are expecting a big crowd
4 to 5 slices bacon, chopped into small pieces
½ medium white onion, chopped, medium dice
1 garlic clove, minced
1 red pepper, cored, seeded and chopped fine
2 tablespoons cilantro, chopped fine
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon honey
1 to 2 canned adobo chilis, adjust to your spice level
1 can black beans, drained and rinsed
1 tablespoon olive oil
1 lb ground beef, 90% lean
8 oz diced tomatoes
8 oz tomato sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
Sour cream and shredded cheddar cheese for serving


In a large skillet, fry bacon until softened. Add onion, garlic, red pepper, cilantro, salt and pepper. Cook on low heat until all ingredients are soft and onion is translucent, about 10 minutes. Add chilis, honey, black beans and mix to combine. Empty pan into the slow cooker and wipe clean. Add olive oil and ground beef and cook over medium heat, breaking up the meat for even browning. Once meat is no longer pink, and spices, tomatoes and sauce.
Empty meat mixture into slow cooker and mix with the beans and vegetables. Cook on high for 4 hours or low for 6 to 8 hours. Serve with a dollop of sour cream and a sprinkle of cheddar cheese.
Anna is working on a cookbook featuring recipes from around the world. She cooks with immigrants to translate their favorite and best recipes to paper for generations to come. If you have a Nonna who would be interested in cooking with Anna, please reach out via email:

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