Championship Chili and Burgers

Entertaining, Featured Article, Holidays, How-To, In Season, Recipes, Tailgating, Winter
on January 12, 2012
Pork Burgers
Mark Boughton/ styling: Teresa Blackburn

Okay Relish team—huddle up. If we want to be the the number-one Super Bowl party team, we’re going to have to take our menu to the next level. So let’s get out there and show everyone what we’re made of with the following recipes and tips:

Winning Chili
Chili is a Super Bowl mainstay. For a great chili, use quality ingredients and stick to you own medley of spices and herbs rather than resorting to store bought mixes. If you find your chili is too thick for your liking—add extra canned tomatoes or a little beef broth, and if you find it too thin—add tomato paste or a bit of masa flour. Corn chips, cheese, sour cream, fresh onions, avocado or even pumpkin seeds make super Super Bowl toss-ins. The end zone’s the limit. For a hearty chili recipe click the image.

Dried Cherry Chili

Big and Bad Burgers
All game-day burgers should adhere to the basic rules of patty making: Use the best ground beef you can afford, don’t over-handle the meat, form the patty about 1/2 inch bigger than you’d like it, push meat down in the center before cooking to avoid “balling” and finally, be creative with your toppings and seasonings. If you want your burger to look tougher than Dick Butkus on steroids, try stuffing patties with your favorite cheese. To do this, simply take a thin patty, sprinkle a generous helping of cheese over top, cover with another patty and seal before cooking. For a stellar Super Bowl-worthy stuffed burger recipe, click the image.


For more burger and chili recipes check out our collection of recipes below.

—By Emily Arno