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By Betsy DiJulio
Special to The Virginian-Pilot
IF YOU WANT TO SCORE points with the friends you are inviting over to watch the Super Bowl on Feb. 3, you know you have to feed them right.
Today's simple make-ahead chili buffet - starring red and white versions - ensures that, come game day, you can lie on the sofa along with everyone else (or retreat to your room with a good book).
The menu starts with two hearty chilis made according to one straightforward formula.
No fancy plays here. Just line up red ingredients on one side of your stove, white ingredients on the other, heat oil in two side-by-side pots, and you're cooking.
The red beef and bean chili (which can be made vegan with soy beef) will satisfy those craving a deep, smoky, fire-roasted tomato-based chili with a little kick from chipotle chiles in adobo sauce. It derives its complex flavor from cocoa powder - that's right, chocolate - ancho chili powder, oregano, allspice, burgundy, red wine vinegar and maple syrup.
The white chicken, bean and hominy chili (which can be made vegan with soy chicken) will indulge those seeking a lighter, brighter and tangier tomatillo and green chile-based version. In contrast to its red counterpart, this chili gets its unique flavor profile from cumin, coriander, dried thyme, cinnamon, beer, lime juice and a hint of sugar.
Both chilis can be made a day or two in advance and refrigerated, cooled and covered, or be prepared well in advance and frozen in airtight containers. Bring to serving temperature in a soup pot over low heat. Keep warm on the stove or in a slow-cooker.
Finish off the meal with a tantalizing toppings bar so that your hungry fans can dress out their chili to suit their taste, piling on additional texture and nutrients.
Score some extra points with a side of Sallie Gough's Double Corn Fingers, which are warm, buttery, crispy on the outside, tender on the inside.
Betsy Dijulio, flavor@pilotonline.com
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