Super Bowl Idea :: Chili in a tortilla bowl

Have you seen this month's Everyday Food from Martha?  She has chili in a tortilla bowl.  I love this.  I'm doing this.  Maybe not for the Super Bowl because my mom's a little hung up on pulled pork sandwiches, but I'm doing this idea.  I don't know why I didn't think of it before.  I guess I need to spend more time at Mexican restaurants.

Instead of their "healthy" chili option, I'm making my own with beef and beer and beans.  Topped with grated cheese and jalapenos - this is going to be awesome.  I listed the recipe below - but it's also in the book!

Halloween Chili

1 medium onion

3 cloves of garlic

2 tablespoons butter

1-2 cups beef broth

1 pound pork sausage

2 pounds beef stew meat

2 bay leaves

12 oz. Pale Ale

1 - 8oz can garbanzo beans

1 - 8oz can kidney beans

1 - 8oz can pinto beans

2 - 9oz cans tomato sauce

3 tablespoons cornmeal

1 tablespoon sugar

1 tablespoon cumin

1/4 cup chili powder

1/2 tablespoon salt

1/2 tablespoon pepper

olive oil

In a small bowl blend together cornmeal, sugar, cumin, salt, pepper, and chili powder.  In a warm pan cook spice blend with two tablespoons olive oil until aromatic (just a minute or two).  Add onions and butter to pan and cook over medium heat until translucent. Add sausage and stew meat and cook, turning often, until browned.

When sausage is completely cooked and stew meat cubes are browned on all sides, pour in 1 cup beef broth to deglaze the bottom of the pan.  Add the second cup if needed to retain some liquid in the pan.  Pour in tomatoes, beer, beans, and bay leaf and bring to a boil stirring occasionally.  Reduce heat to low and simmer about 3 hours stirring occasionally to prevent sticking until stew meat is tender and flaky.

When ready to serve, break up stew meat chunks with a fork and season with salt and pepper if needed.  Serve with cheese, sour cream, and fresh chopped onions.