Projo Football Food & Spirits

Monday Night Football with the Patriots at the Ravens, don't you just get a chill thinking about it?

How about cooking up some chili on Sunday to serve for dinner before or during the game. These recipes come from Stephanie Anderson, author of Killer Chili: Savory Recipes from North America's Favorite Restaurants (Chronicle Books, $17.95).

The Award Winning Chili recipe comes from Vanilla Bean Cafe in Pomfret, Conn.
The Cape Cod Seafood Chili comes froms the Atlanta Fish Market in Georgia.

AWARD-WINNING CHILI

2 pounds lean ground beef

2 teaspoons plus 1 1/2 tablespoons chili powder

1/2 teaspoon plus 1/2 tablespoon ground cumin

2 teaspoons black pepper

1/2 teaspoon cayenne pepper, or to taste

2 drops Tabasco sauce

2 links fresh smoked Mexican chorizo sausage

1 tablespoon minced jalapeno chile

3 cloves garlic, minced

1 onion, chopped

4 stalks celery, chopped

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped

1 16-ounce can tomato sauce

1 28-ounce can tomato purée

1 16-ounce can kidney beans, drained

In a large, heavy skillet, combine the ground beef with the 2 teaspoons chili powder, the 1/2 teaspoon cumin, the black pepper, cayenne pepper, and Tabasco sauce. Cook over medium heat until the meat is browned. Drain, reserving 3 tablespoons of the fat.

Slice the chorizo in half lengthwise and cut into bite-size pieces. In a large, heavy pot, cook the chorizo over medium-high heat for 4 to 5 minutes. Add the 1 1/2 tablespoons chili powder, the 1/2 tablespoon cumin, the jalapeno, garlic, onion, celery, bell peppers, and reserved fat. Cook until the vegetables are tender. Add the tomato products, reduce the heat to medium, and cook for 15 to 20 minutes, stirring occasionally. Stir in the cooked beef and kidney beans and simmer for 2 hours. Serve in crocks with tortilla chips, shredded Cheddar cheese, and scallions if desired.

Serves 10 to 12.

CAPE COD SEAFOOD CHILI

3 tablespoons olive oil

1 onion diced

2 jalapeno chiles, seeded and diced

2 red bell peppers, seeded and diced

1 green bell pepper, seedfed and diced

1 yellow bell pepper, seeded and diced

6 garlic cloves, minced

2 tablespoons salt

2 tablespoons chili powder

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

3 bay leaves

1 teaspoon ground allspice

6 tablespoons tomato paste

1 cup (8 ounces) bottled clam juice

3 1/2 cups crushed tomatoes

1 15-ounce can kidney beans

4 ounces dark chocolate, chopped

1/2 cup chopped fresh cilantro

1/2 cup chopped fresh parsley

1 1/2 pounds bay scallops

1 1/2 pounds bay (cocktail) shrimp

1 6- to 8-ounce cod fillet, cut into chunks

In a large, heavy pot, heat the olive oil over medium heat. Add the onion, chiles, peppers, and garlic and sauté for 2 to 3 minutes. Add the salt, chili powder, black pepper, red pepper, bay leaves, and allspice and stir well. Add the tomato paste and stir for 2 minutes. Add the clam juice and crushed tomatoes and bring to a simmer. Add the beans, chocolate, cilantro, and parsley.

Taste for seasoning and add more if necessary. Add the scallops, shrimp, and cod and cook for 3 to 5 minutes, or just until the scallops and cod are opaque throughout.

Serves 6 to 8.

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