Chili Mac Is A Super Bowl Star

by Dana Jacobi for The American Institute for Cancer Research

Menus for Super Bowl parties have filled out considerably since 1966, when pre- and post-game commentary were succinct, and the half-time show consisted of marching university bands. The chips with onion dip, pretzels and pizza that fed fans during those early championship games would barely serve as a warm-up today. And ideally, many of us have replaced them with more health-conscious salsa, whole-wheat pretzels and lean fajitas.

Currently, football feasts, especially on this day of days, often consist of four "quarters," starting with crudités and dip, followed by nachos and quesadillas, then a main course during half time, and finishing with sweets like brownies and chocolate-dipped strawberries, or perhaps fruit kebabs for those who fired up the grill earlier in the game.

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.