Award-winning, Chef Adrianne Calvo has created a brand new way to enjoy chili just in time for the Super Bowl. Calvo has added her own twist in efforts to elevate the common, (yet most internet searched) chili recipe by adding her crowd-pleasing short rib. Chef Adrianne’s short rib was named one of the ’50 Things You Need To Eat Before You Die’ by Thrillist in 2015. Combining her short rib with some simple ingredients is sure to be the perfect play on Game Day.
“I have always been a huge fan of watching the Super Bowl with my family and friends,” said Chef Adrianne. “This year, I was inspired to create my very own take on chili; something everyone would be dreaming about long after the game. ”
Recipes
Maximum Flavor Short Rib Chili
Ingredients (Serves 10):
3 lbs Short Rib (boneless), trimmed of excess fat
1 yellow onion, chopped
1 green bell pepper, chopped
8 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon oregano
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
1 can (28oz) diced tomatoes
1 can tomato paste
1 can (28oz) crushed tomatoes
1 cup dark beer
2 (16oz) cans Red Kidney Beans
Kosher salt and pepper to taste
Method:
Place all ingredients in the slow cooker on the low heat setting.
Cover and cook for 6-8 hours. Adjust seasoning with salt and pepper.
Candied Cornbread
Ingredients:
1 loaf cornbread, (can be store bought)
1 tablespoon butter, melted
1 tablespoon honey
Method:
Preheat oven to 400 degrees F.
Crumble the cornbread into a mixing bowl and toss with butter and honey. Place mixture onto a cookie sheet and bake for 10-12 minutes. Set aside.
Corn Jalapeño Relish
Ingredients:
1 cup Corn kernels
1/4 cup red onion, minced
1 tablespoon jalapeno, minced, seeded
1 tablespoon cilantro, minced
1 tablespoon lime juice
Kosher salt and pepper
Method:
Mix all ingredients in a bowl and set aside.
Chili dusted Onion Rings
Ingredients:
1 yellow onion, sliced into 1/2 inch thick rings
Milk for soaking
1 tablespoon cornstarch
1 teaspoon chili powder
Kosher salt and pepper
Method:
Preheat fryer to 400 degrees F.
In a mixing bowl, add milk and soak each individual onion ring for 15 minutes. In another mixing bowl, combine cornstarch, chili powder, salt and pepper. Dip each ring into powder and fry immediately.
To serve, top each bowl of chili with candied cornbread crumbles, corn jalapeno relish, and an onion ring. Then, add shredded pepper jack cheese.
Chef Adrianne Calvo
ABOUT CHEF ADRIANNE CALVO:
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense in order to enhance another, providing maximum flavor. For more information, visit www.chefadriannes.com or follow her on Instagram: @chefadrianne and Facebook by clicking here.
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Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
