Following the Super Bowl's geography,
many dishes have Southern and Southwestern roots, even if played
in Los Angeles, or up North, as it will be in Detroit this year.
Honoring this heritage, try making a hearty, California-style
chili using flavorful ground sirloin and antioxidant-rich pink
beans. Then, bringing in another all-American but especially
southern favorite, combine this lean chili with macaroni and
grated cheese, turning into it into ChiliMac, the ultimate comfort
food. If you wish, you can combine them ahead in a casserole
to reheat while watching the game.
Superbowl Chili Mac - Makes 6 servings.
1 Tbsp. canola oil
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, chopped
3/4 lb. 93% lean ground sirloin
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. dried oregano
Salt, to taste
1 can (28 oz.) tomatoes, drained
1 cup chopped cilantro
1 can (15 oz.) pink beans, rinsed and drained
4 cups cooked whole-wheat macaroni (4 oz. dry)
1 cup (2 oz.) shredded reduced-fat Cheddar cheese
Heat the oil in a large Dutch
oven over medium-high heat. Sauté the onion, green pepper
and garlic until the onion softens, about 5 minutes. Add the
meat and, breaking up the meat with a wooden spoon, cook until
it is browned, about 4 minutes.
Mix in the chili powder, cumin,
oregano and salt. Add the tomatoes, breaking them up with the
spoon. Mix in the cilantro.
Simmer 20 minutes, until the
chili is moist and the meat is soft. Mix in the beans.
Just before serving, mix in
the pasta. Divide the Chili Mac among six deep bowls, sprinkle
with the cheese and serve.
Per serving: 365 calories, 10
g. total fat (4 g. saturated fat), 46 g. carbohydrate, 27 g.
protein, 8 g. dietary fiber, 331 mg. sodium.